Samosa is a great snack that no one can resist! A classic dish, they are available everywhere – from street stalls to high-end restaurants. Of course, there is nothing better than combining hot samosas with a cup of tea, but at some places, they are also served with chutney, potatoes or gram curry. The popularity of samosas is so high that we are constantly seeing new and exciting versions. Think noodle samosa, pea samosa, or even lentil-stuffed samosa. While it’s always fun to experiment with fillings, today we’re sharing a recipe that’s perfect for winters: Palak Paneer Samosa. Trust me, these samosas are made to be enjoyed on weekends. Whether you’re hosting guests or organizing a family gathering, no one will be able to resist this delicious dish!
Read also:Making samosa at home has never been this easy! Try this 10-minute leftover bread samosa recipe
What makes Palak Paneer Samosa special?
What makes these samosas different is the outer layer made of spinach. Yep, you read that right! Normally, the outer covering is made from flour, but in this recipe, spinach puree is added to the flour, giving it a beautiful green colour. Furthermore, the stuffing is packed with onion, ginger, garlic, cumin, salt, asafoetida and small cheese pieces – all the spices perfect to create a unique stuffing.
How to make Palak Paneer Samosa
knead the dough
Start by adding 2 cups flour to a bowl, then add 1 tablespoon ghee, salt, celery and 1 cup spinach puree. Add water as needed to make a smooth dough, but make sure it is not too thin. Keep the dough for 10 minutes.
Prepare the Stuffing
– Heat 1 spoon oil in the pan, then add chopped onion and fry it. Next, add 1/2 teaspoon cumin, a pinch of asafoetida, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, dry mango powder, coriander powder, garam masala and salt. Stir for 2 minutes. If you wish, you can add boiled peas – they add a nice touch to the stuffing.
add cheese
Now it’s the cheese’s turn! Make sure the pieces are small – this way, they will mix better and keep the samosa from tearing. Add paneer to the spice mixture and cook for 2 minutes. Then, let the stuffing cool completely.
shape the samosa
Take a small ball of dough, cut it in half and shape the other half into a cone. Fill the cone with stuffing and seal it well. Repeat this process with all the samosas.
– fry samosas
Heat oil in a pan on medium flame. Do not make it too hot, otherwise the samosas may burn. – Add a few samosas at a time and fry them until they become golden and crisp. Serve these hot samosas with your favorite chutney or cup of hot tea.
Sounds like a delicious recipe, right? Try making the winter special Palak Paneer Samosa this weekend – your taste buds will thank you!
