Description
Twisted Paneer Samosa is a delightful Indian snack featuring a spiced paneer filling encased in a crispy, twisted wheat flour dough. These samosas are uniquely shaped into spirals, offering a modern twist to the beloved traditional samosa. Perfect for serving as an appetizer or tea-time snack with chutney or dip.
Ingredients
Scale
For the Filling
- 1 cup paneer, crumbled
- 1 green chili, finely chopped
- 2 tablespoons coriander leaves, chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- Salt to taste
For the Dough
- 1 cup wheat flour
- 2 tablespoons semolina (sooji)
- 2 tablespoons oil (plus more for frying)
- Salt to taste
- Water, as needed
Instructions
- Heat oil: Heat oil in a deep frying pan over medium heat and then set it aside for frying later.
- Prepare filling: In a bowl, combine crumbled paneer, finely chopped green chili, chopped coriander leaves, garam masala, cumin seeds, and salt. Mix everything well to create the filling.
- Make dough: In a separate mixing bowl, combine wheat flour, semolina, salt, and 2 tablespoons of oil. Gradually add water while kneading to form a firm dough. Let the dough rest for 15 minutes to relax the gluten, making it easier to roll out.
- Shape dough: Divide the rested dough into small balls. Roll each ball into a thin oval shape, then cut each oval into strips suitable for wrapping the filling.
- Assemble samosas: Place a spoonful of the prepared paneer filling at one end of each dough strip. Twist the dough around the filling and roll into a spiral shape, carefully sealing the ends to ensure the filling doesn’t escape during cooking.
- Cook samosas: Fry the twisted samosas in batches in the preheated oil until they are golden brown and crispy on all sides. Alternatively, for a healthier option, brush them with oil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and cooked through.
- Serve: Allow samosas to cool slightly before serving. Enjoy them warm with your choice of chutney or dipping sauce.
Notes
- Ensure the dough is firm but pliable for easier shaping and twisting.
- Adjust the green chili quantity according to your spice preference.
- Paneer can be homemade or store-bought; well-drained paneer prevents soggy filling.
- Baking is a healthier alternative to frying but will result in a slightly different texture.
- Serve immediately for the best crispness.
