Chilli Paneer Samosa, Cocktail Samosa

Deliciously crispy golden-brown pastry and an umami-packed Indo-Chinese chilli paneer stuffing set these unique chilli paneer samosas apart from the pack.

Prep Time 5

Cook Time 20

Additional Time 15

Total Time 40

Ingredients

For the Samosa Dough

▢ 180 g plain flour all-purpose flour in the U.S., or maida
▢ ¼ teaspoon sea salt
▢ 4 tablespoons oil neutral
▢ 5 tablespoons water cold

Other Ingredients

▢ 1 litre oil neutral, to fry the samosas

Instructions

Make the Samosa Pastry

First, add 180 g plain flour and ¼ teaspoon sea salt to a large parat or mixing bowl. Add 4 tablespoons oil and rub into the flour until it resembles breadcrumbs. Next, add 5 tablespoons water and lightly knead until you have a smooth dough. Cover (to avoid drying out) and rest, until needed.

Make the Chilli Paneer Stuffing

In a large non-stick frying pan, heat 1 tablespoon oil over medium heat. Once hot, add the aromatics: 2 green finger chillies, 1 inch ginger, 3 cloves garlic, and 1 teaspoon coriander stems). Then saute until lightly softened and smelling gorgeous.
Next, add 200 g paneer (chopped), 100 g bell pepper (chopped), and 40 g onion (chopped). Stir-fry until just charred, then add 1 tablespoon hot sauce, 1 tablespoon dark soy sauce, plus 1 teaspoon sugar and optional salt (beware, as soy sauce is high in sodium already). Mix well and switch off the heat.
Quickly mix in 1 teaspoon cornflour — this prevents the mixture from being too wet and soaking into the pastry. Garnish with chopped coriander and leave to cool.

Fold the Paneer Samosas*

Separate the samosa dough into 14 small portions. Roll each into smooth balls.
Take one dough ball, and, using a rolling pin and board, roll the dough out to a small rectangular shape (around 14cm — 5.5") long. Place the paneer stuffing on the top half of the rectangle.
Carefully fold the dough in half, covering the paneer stuffing, Press down the sides in a triangular shape.
Use a knife to trim the excess pastry. Keep this dough — it will be gathered to make a further 14 small samosa balls.
Repeat.

Cook the Chilli Paneer Samosas

Heat 1 litre oil in a large deep-fat fryer (or deep-sided saucepan/kadai) over medium heat. Once the oil heats (test this with the handle of a wooden spoon — the oil should bubble) carefully add the samosas in small batches. Fry until golden brown and bubbly.
Drain the samosas of excess oil using kitchen paper. Repeat the process with the remaining cocktail samosas.