Crispy Paneer Chilli Samosa Recipe You Can Make At Home

There’s nothing quite like biting into a hot, crispy samosa filled with spicy goodness. If you’re a fan of Indo-Chinese flavours, then Paneer Chilli Samosa is a snack you absolutely must try. This delicious twist on the traditional samosa combines crunchy pastry with a tangy, spicy paneer chilli filling, making it the perfect party appetiser, evening snack, or festive treat. The best part? You can easily make it at home with simple ingredients and a few pro tips to keep it golden, flaky, and irresistibly crisp.

Ingredients You’ll Need:

For the filling:

• 200g paneer (cottage cheese), cubed
• 1 medium onion, finely chopped
• 1 capsicum, finely chopped
• 2 green chillies, slit
• 1 tbsp garlic, finely chopped
• 1 tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp cornflour (mixed with 2 tbsp water)
• 2 tbsp oil
• Salt to taste
• Black pepper to taste

For the samosa dough:

• 2 cups all-purpose flour (maida)
• 3 tbsp oil or ghee
• ½ tsp ajwain (carom seeds)
• Salt to taste
• Water (as required for kneading)

For frying:

• Oil for deep frying

Step-by-Step Recipe for Crispy Paneer Chilli Samosas:

Step 1: Prepare the dough

In a large bowl, mix flour, ajwain, salt, and oil. Slowly add water and knead into a firm dough. Cover with a damp cloth and let it rest for 20 minutes.

Step 2: Make the paneer chilli filling

Heat oil in a pan, sauté garlic, onion, and green chillies until fragrant. Add capsicum and cook for a minute. Stir in soy sauce, chilli sauce, ketchup, and vinegar. Add paneer cubes, salt, and pepper. Pour in the cornflour slurry to thicken the mixture. Cook until the filling becomes slightly dry. Let it cool completely.

Step 3: Shape the samosas

Divide the dough into small balls. Roll out each portion into an oval and cut into two halves. Take one half, fold it into a cone, and seal the edge with water. Fill the cone with the paneer chilli mixture and seal the top firmly.

Step 4: Fry until golden

Heat oil in a deep pan on medium flame. Fry the samosas until golden brown and crispy. Avoid overcrowding the pan for even frying.

Step 5: Serve hot

Serve the samosas piping hot with green chutney, sweet tamarind chutney, or simply with tomato ketchup.

Pro Tips for Extra Crispiness:

• Rest the dough well to get a flaky crust.
• Fry on medium heat—too hot and the samosas will burn, too low and they’ll turn soggy.
• Ensure the filling is dry, not watery, to avoid soggy samosas.

Why Try This Recipe?

Paneer chilli samosas are the perfect fusion snack—combining the street-style charm of samosas with the zingy punch of Indo-Chinese paneer chilli. Whether it’s for a family get-together, festive spread, or just a rainy evening, these samosas will definitely be the star of the table.