Paneer and Potato Samosas

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by Toast

This is another adaptation of a recipe I've had a while. I saw in the indian thread that queso fresco could make a reasonable replacement for paneer in some recipes and decided to try it out. Yield: 16 Medium Sized Samosas but can easily make 25ish bite sized versions.


Dough (works with any filling)[edit]

  • 2 Cups Flour
  • 5 tbsp veggie oil
  • 1 tsp salt
  • water


  • 4 med-large potatoes - Yukon gold preferably
  • 250g - Chopped up Paneer (The Queso Fresco did work reasonably well if you like)
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1 tsp tumeric
  • 1 tsp chili powder
  • 1 tsp ground coriander

Note: Basically everything in here is optional as these obviously aren't authentic subcontinent food, taste the filling once it's done and adjust to meet your tastes.



  • process the flour, salt and oil in the food processor
  • add water little by little until the dough is firm and not too sticky.
  • put aside and keep damp by covering with a cloth


  • Boil then chop your potatoes into rough tiny cubes
  • Put a bit of oil in a pan then heat, toss the paneer with your spices quickly before adding your potato and mixing until it all comes together. You may want to leave bigger lumps of tomato but I was going for a nice creamy texture here.


  • I completely neglected to take any more pictures until folding, I think because I needed to start on my other filling.

Make sure you taste the filling and adjust it to your personal preferences

Stuffing and Folding[edit]

  • Obviously the yield will depend on the size you make, I sliced my dough into 8 equal pieces with each piece making two samosas once rolled out.


  • Once rolled into a circle, slice in half along the broadest point.
  • Fold the flat edge over and crimp edges to make a pocket. Note if your dough isn't sticky, make a quick paste of flour and water to act as a glue


  • Next, shape the pocket into a cone using your hand as pictured, making sure you have a tight seal.


  • Fill with the filling (note images are from Paneer and Potato Samosas but the principle is the same. Don't overfill as you will need to be able to close it.


  • seal remaining edge and gently reshape as required so it looks at least vaguely samosa like :)


  • Fry in the oil of your choice. I use a wok, but if you have a deep fryer go nuts.

Samosa-dough6.jpg Samosa-dough7.jpg

  • Sadly no money shot, forgot to take my camera to the party.