Paneer Samosas
These samosas are built around a filling that should stay loose.
Grate the paneer loosely onto a platter and handle it gently. Cilantro, mint, green onion, cashews, chili, ginger, and lime should be distributed through the filling without pressing it into a dense mass.
Ingredients
Makes 6–7 servings, about 2 samosas each
- 5 cups paneer, grated
- 1 bunch fresh cilantro, chopped, about 3 cups
- 1 bunch fresh mint, chopped, about 3 cups
- 10 green onions, sliced, white parts only
- 1/4 cup cashews, chopped
- 4 fresh green chilies, minced, or to taste
- 1 tsp fresh ginger, minced
- juice of 1 lime
- 1 tsp salt, or to taste
- freshly ground pepper to taste
- 1/4 cup flour
- 2 tbsp water
- samosa pastry
- olive oil spray
Method
Grate the paneer onto a large platter so it stays loose.
Mix the remaining filling ingredients in a bowl. Add the paneer and combine lightly with your fingers, avoiding compression.
Mix the flour and water into a sealing paste.
Preheat the oven to 300°F / 150°C. Fill the pastry with about 1 tbsp filling per samosa, fold according to the wrapper instructions, and seal the edges carefully.
Spray lightly with olive oil. Bake about 30 minutes, turn, spray again, and continue baking until browned.
Keep the paneer loose
A compact filling becomes heavy. Loose grated paneer allows herbs and aromatics to remain distributed rather than compressed into one dense center.
Lime, mint and cilantro do the balancing
Paneer and cashews are rich. Lime and fresh herbs keep the filling vivid.
The recipe depends as much on how the filling is handled as on what goes into it.