Crispy Paneer Peas Samosa

Crispy Paneer Peas Samosa

Kaur Jass


5 servings
  1. 2 cups Refine flour (maida)
  2. ¼ cup (60 grams) Ghee -
  3. 400 grams Potatoes - (4 medium size)
  4. 1/2 cup Green peas -
  5. 1/2 cup Cheese
  6. 1/2 tsp Salt-
  7. 2-3 Green chilli - (finely chopped)
  8. - 1 inch Ginger long piece
  9. 1 tsp Coriander powder -
  10. 1/4 tsp Garam masala -
  11. 1/2 tsp Mango powder -
  12. ¾ tsp or as per taste Salt -
  13. as needed Oil - for frying


50 mins.
  1. Add Photo

    Pressure cook the potatoes until one whistle or till they get soft.
    Peel the boiled potatoes and mash them finely.

  2. Add Photo

    Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.

  3. Add Photo

    Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.

  4. Add Photo

    Heat 1 tsp oil in a pan and to it add ginger, green chilli and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.

  5. Add Photo

    To it add finely mashed potatoes, salt, green chilli, green coriander, coriander powder, garam masala, mango powder and Cheese.Stir and mix the ingredients well. Stuffing is ready.

  6. Add Photo

    Now pinch 7-8 small to medium size balls from the dough and shape them round.
    Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.
    Then divide the poori into two equal halves and lift one part in your hands.

  7. Add Photo

    Apply some water on the edges and fold giving it a cone shape.

    Stuff the cone with potato filling.
    Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.

  8. Add Photo

    After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.

    Drain out the fried samosas on kitchen paper towel to remove excess oil

  9. Add Photo

    Serve piping hot samosas with any tangy chutney or Tomato sauce! Enjoy

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords