Description
Discover the delightful flavors of Twisted Paneer Samosa, a unique twist on the classic Indian snack. These spiral-shaped samosas are filled with a spiced paneer mixture, wrapped in a crisp wheat flour and semolina dough, and then deep-fried or baked to golden perfection. Perfect for tea-time or parties, they combine a crispy outer shell with a flavorful, mildly spiced filling.
Ingredients
Scale
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
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 on medium heat and set aside for later use to fry the samosas.
- Prepare Filling: In a bowl, combine the crumbled paneer, finely chopped green chili, chopped coriander leaves, garam masala, cumin seeds, and salt. Mix everything well to ensure an even distribution of spices.
- Make Dough: In a separate bowl, mix wheat flour, semolina, salt, and 2 tablespoons of oil. Gradually add water and knead the mixture into a firm dough. Allow the dough to rest for 15 minutes to relax the gluten.
- Shape Dough Strips: 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.
- Fill and Twist: Place a spoonful of the paneer filling at one end of each dough strip. Twist and roll the strip into a spiral shape, sealing the ends tightly to hold the filling securely inside.
- Cook Samosas: Fry the twisted samosas in batches in hot oil until they are golden brown and crisp. Alternatively, for a healthier option, brush each samosa with oil and bake at 375°F (190°C) for 20-25 minutes until crisp and golden.
- Serve: Let the samosas cool slightly before serving. Enjoy them with your favorite chutney or dipping sauce.
Notes
- You can adjust the amount of green chili for desired spice level.
- When frying, maintain medium heat to ensure the samosas cook evenly without burning.
- Resting the dough improves its elasticity and makes rolling easier.
- For a gluten-free option, substitute wheat flour with a gluten-free flour blend.
- To bake, ensure the samosas are brushed well with oil for a crispy texture.
- Store leftover samosas in an airtight container and reheat in an oven for best results.
