Baked Paneer-Potato-Chickpea Samosas

Last Updated on June 9, 2023 by Chef Mireille

I love samosas.  It is my go to appetizer whenever I eat out Indian.  After making Mava Samosas a few months ago and discovering the perfect samosa dough recipe, now I can make them with any variety of filling I like.  In addition, I bake them so that they are healthier than the deep fried version available at eateries.  This is a very easy samosa recipe using ready made products, instead of roasting and grinding spices yourself.

Paneer-Potato-Chickpea Samosas
(click here for printable recipe)
Ingredients:
2 tablespoons mustard oil
1 onion, finely chopped
2 chiles, finely chopped
1 tablespoon panner tikka masala powder
1 tablespoon curry powder
7 ounces paneer, cut into very small dice
14 ounces potatoes, cut into very small dice
1 15.5 oz. can chickpeas (of course you can also cook dried chickpeas until tender), drained
2 tablespoons cilantro, finely chopped

Put potatoes in a pot and cover with water.  Bring to a boil and simmer for 10 minutes.  Drain and run cold water over potatoes immediately.
In a skillet, heat 1 tablespoon of the oil.  Fry onion and chiles for a few minutes until softened.
Add paneer, the rest of the oil and masala and fry for about 3 minutes, tossing frequently.
Add potatoes, chick peas and curry powder.  Cook for about 5 minutes, stirring frequently
Add cilantro and toss to combine.  (Since the masala powder has salt in it, it is not necessary to add additional salt.)

Use samosa dough and procedure from my recipe here.  I oven bake them to make them a little healthier, however, you can deep fry them if you prefer to keep it traditional.

Serve with your favorite chutney.

flavorful filling and a crispy, thin dough make this a healthy and delicious snack!

Print Recipe Pin it for later!

No ratings yet

SAVE THIS RECIPESaved!

Baked Paneer-Potato-Chickpea Samosas

 This is a very easy samosa recipe using ready made products, instead of roasting and grinding spices yourself.

Calories: 1332kcal

Ingredients

• 2 tablespoons mustard oil
• 1 onion finely chopped
• 2 chiles finely chopped
• 1 tablespoon panner tikka masala powder
• 1 tablespoon curry powder
• 7 ounces paneer cut into very small dice
• 14 ounces potatoes cut into very small dice
• 1 15.5 oz. can chickpeas of course you can also cook dried chickpeas until tender, drained
• 2 tablespoons cilantro finely chopped.

Instructions

• Put potatoes in a pot and cover with water.
• Bring to a boil and simmer for 10 minutes.
• Drain and run cold water over potatoes immediately.
• In a skillet, heat 1 tablespoon of the oil.
• Fry onion and chiles for a few minutes until softened.
• Add paneer, the rest of the oil and masala and fry for about 3 minutes, tossing frequently.
• Add potatoes, chick peas and curry powder.
• Cook for about 5 minutes, stirring frequently
• Add cilantro and toss to combine. (Since the masala powder has salt in it, it is not necessary to add additional salt.)
• Serve with your favorite chutney.

Nutrition

Calories: 1332kcal | Carbohydrates: 89g | Protein: 54g | Fat: 88g | Saturated Fat: 34g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Cholesterol: 131mg | Sodium: 1366mg | Potassium: 1221mg | Fiber: 26g | Sugar: 10g | Vitamin A: 1042IU | Vitamin C: 139mg | Calcium: 1183mg | Iron: 9mg

Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!

Is this recipe on my You Tube channel?Find out and subscribe to my channel here!