Crispy Chili Paneer Samosas

China meets India in these super crispy chili paneer samosas recipe

1 hour cook

Tom Jackson
Twisted: Unserious food tastes seriously good.

Ingredients

    Chili Paneer Filling
  • 200gpaneer
  • 2 tspcorn flour
  • 1 tbspoil
  • 2 tspginger, minced
  • 2 tspgarlic, minced
  • 1medium red onion, finely diced
  • 1celery stalk, finely diced
  • 1green pepper, finely diced
  • 1green chili, finely chopped
  • 1 tspsalt
  • 1/2 tsppepper
  • 2 tspsoy sauce
  • 2 tsprice vinegar
  • 2 tspketchup
  • 2 tspchili sauce
  • 3 tbspwater
  • 1 1/2 tbspcorn flour
  • finely chopped spring onions
  • Samosa wrappers
    • Flour Glue
  • 60gplain flour
  • 60gwater

The two heavyweights of takeaway snacks meet right here in the form of an indo-chinese fusion snack. These chili paneer samosas are packed with flavour and crunch to make the perfect snack that goes just was well with curry as it doe with fried rice. Find our chili paneer samosas recipe below.

Method

  • Chop the paneer into small cubes, place into a bowl. Cover them in boiled water for 10 minutes, drain and pat dry (optional)
  • Toss in corn flour and spray with oil. Add to an airfryer at 180ºC. Air Fry for 6-8 minutes until golden brown, tossing half way through. OR just fry in some oil until golden brown and set aside.
  • Heat oil in a pan over medium heat. Add the ginger and garlic and cook until fragrant. Add the onion and green peppers, cook through until just softened.
  • Season with salt and pepper. Add in the sauces and stir through to combine. Add the paneer and stir to coat
  • Make a slurry with the water and cornflour. Stir it through the pan and it will bubble and thicken into a thick gravy. Cook for a couple of minutes. Add chopped spring onions and set aside to cool.
  • Mix the flour and some water together to make a paste which acts as the glue.
  • Take the strips and fold the right side into the middle to form a triangle. Brush that triangle with the glue. Bring the left side over to cover it tightly. Making sure the tip is sealed so no filling comes out. Flip it up and you will have a triangle pocket.
  • Fill the pocket with the filling and then brush the flaps with more glue and fold over to seal the samosa into a triangle shape. Continue with the rest of the wrappers and filling.
  • Meanwhile, heat your oil to 170ºC. When hot, fry the samosas until golden brown! Or alternatively, spray with oil and airfry at 180ºC for 18 minutes, flipping halfway through.
  • Enjoy with chutney and or a squeeze of lemon!

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    Tom Jackson

    Tom Jackson

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    Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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