Soya Paneer Samosa

Soya Paneer Samosa

From   Mummy Ka Magic

Prep: 50 minutes

Cook: 30 minutes

Method: Moderate

Course: Snack

Type: Indian

Rich in proteins and taste, these crisp samose are a treat to repeat


  • Soya chunks, soaked in lukewarm water for ½ hour 1 cup
  • Cottage cheese (paneer), cut into small pieces 100 gms
  • Refined flour (maida) 2 cups + to dust
  • Semolina (suji / rawa) ¼ cup
  • Carom seeds (ajwain) 1 tsp
  • Salt to taste
  • Ghee 3 tbsps
  • Oil 2 tbsps + to deep-fry
  • Onions, finely chopped 1 cup
  • Ginger, finely chopped 1 tbsp
  • Tomatoes, finely chopped 1 cup
  • Turmeric powde ½ tsp
  • Garam masala powder ½ tsp
  • Red chilli powder ½ tsp
  • Dried mango powder (amchur) ½ tsp


  • Take refined flour in a mixing bowl, add semolina, carom seeds, salt and ghee and mix well with your hand. Add sufficient water, a little at a time, and knead into a hard dough. Cover with a damp cloth and rest for 10 minutes.
  • Heat oil in a non-stick pan, add onion and saute till light golden. Add ginger and saute till fragrant.
  • Add tomatoes, mix and saute for 4-5 minutes or till tomatoes become pulpy. Squeeze out extra water from the soya chunks and add to the pan. Mix well.
  • Add turmeric powder, garam masala powder, red chilli powder, dried mango powder and salt and mix everything well.
  • Add cottage cheese pieces and mix well and cook for 2-3 minutes. Set aside to cool.
  • Heat sufficient oil in a kadai.
  • Divide the dough into small equal portions. Dust a little dry flour on the worktop and roll out each portion into a round discs. Halve each disc, shape each half into a cone and seal the side edge. Stuff the cone with the soya-cottage cheese mixture, and press the open edge to seal.
  • Press this side with a fork to create a design.
  • Gently slide in the samosas into the hot oil, reduce heat and deep-fry till golden. Drain on absorbent paper.
  • Arrange the samose on a serving platter and serve them with a sauce of your choice.