Baked Paneer-Potato-Chickpea Samosas

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Last Updated on December 14, 2020 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!

…linking to Bake Fest hosted by Fun & Food Cafe

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See also  Paniyaram - Indian Savory Pancake Puffs

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. WeR SAHM

    yummy samosas and lov the filling dear…

    EzCookbook
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