Cheese Paneer Samosa
Imagine a crispy golden crust breaking open to reveal a gooey, spicy cheesy center. This Cheese Paneer Samosa is the ultimate party starter..
Ingredients & Substitutions:
Paneer
Use fresh, homemade paneer for the softest texture. If using store-bought, soak it in warm water for 10 mins.
Cheese
I have used Processed Cheese for that nostalgic taste, but Mozzarella also works for a pizza-style pull.
Samosa Patti
I have used store-bought sheets (patti) to save time. This keeps our samosa shape and frying consistent.
Corn & Capsicum
You can use any other ingredients you would like in your Samosa.
👉 Pro-Tips for the Perfect Crunch
Make sure the oil is on medium heat. High heat will burn the outside while the inside remains cold.
Cheese Paneer Samosa
Cheese Paneer Samosa is a tasty twist on the classic Indian samosa, perfect for tea-time snacks and festive gatherings. Crispy and golden on the outside, it is filled with soft paneer and melted cheese, creating a rich and satisfying bite.This easy homemade samosa recipe combines traditional flavors with a cheesy, modern touch that both kids and adults love. Whether you’re hosting guests, planning a party snack, or craving something special in the evening, Cheese Paneer Samosa is always a crowd favorite.Serve it hot with green chutney or ketchup for the best taste and enjoy a snack that’s crunchy, creamy, and irresistibly delicious.
Ingredients
- 1 cup Paneer
- ⅓ cup Boiled Corn
- ¼ cup Chopped Capsicum
- 1 tsp Oregano
- 1 tsp Chilli flakes
- 1 tsp salt
- 1 tsp Black pepper powder
- 1 tbsp Green Chilli – Ginger paste
- 1 cup Cheese
- ⅓ cup Coriander
- 10 sheets Samosa sheets
- ¼ cup Maida Slurry
- 300 ml Oil
Instructions
- In a mixing bowl, add crumbled paneer, boiled corn, chopped capsicum, and grated cheese. Mix gently so the paneer stays soft.
- Add oregano, chilli flakes, salt, black pepper powder, and green chilli–ginger paste. Mix well until all spices are evenly combined.
- Add chopped coriander to the filling and give it a final mix. Keep the mixture aside.
- In a small bowl, mix maida with water to make a smooth, thick slurry. This will help seal the samosas.
- Take one samosa sheet and fold it into a cone shape. Fill the cone with the prepared paneer-cheese mixture.Samosa sheet link: https://amzn.to/3NnfKOU
- Apply maida slurry on the open edge and seal the samosa tightly to avoid filling leakage while frying.
- Prepare all samosas in the same way and keep them covered with a cloth.
- Heat oil in a deep pan on medium heat. The oil should be hot but not smoking.
- Carefully add the samosas to the oil and fry on medium heat, turning occasionally, until they turn crisp and golden brown.
- Remove the samosas and place them on absorbent paper to remove excess oil. Serve hot with green chutney or ketchup.
Watch me cook this live:
Don’t just read the recipe—see exactly how to get that perfect texture in 4k quality.
