For the case

    2 cups refined flour

    2 tsp ghee or vegetable fat

    1 tsp salt

    ¼  tsp carom seeds


    For the stuffing

    1 tsp cumin seeds

    1 tsp coriander seeds

    1 tsp fennel seeds

    ½  tsp carom seeds

    1/3 tsp onion seeds

    1 ½  tbsp oil

    4-inch piece of ginger, peeled and chopped

    4 garlic cloves, peeled and chopped

    3-4 small green chillies, finely chopped

    1 medium red onion, finely chopped

    ½  tsp red chilli powder

    ½  tsp turmeric powder

    1 medium tomato, finely chopped

    350gm paneer, grated

    1 ½  tbsp coriander leaves, finely chopped

    1 tsp chaat masala

    ½  tbsp lime juice

    Oil for frying

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Ingredient Substitution Guide


1. To make the case, rub all the ingredients between your palms gently until they clump together. Add water and knead into a stiff dough. Rest for 30-45 minutes.

2. To make the stuffing, roast each spice separately in a heavy-bottomed pan on a low flame. Cool and crush with a rolling pin. Mix the spices together.

3. In a pot, add the oil, turn down to a simmer. Add half the spice blend followed by the chopped ginger, garlic and green chillies.

4. Add the onions and cook until light brown.

5. Sprinkle in the rest of the spices and mix well. Cook for a couple of minutes or until the raw flavour is gone.

6. Add the tomatoes and cook on a slow flame. Season.

7. Add the grated paneer after the oil separates and continue cooking. Finish with the fresh coriander. When cool, add the chaat masala and lime juice.

8. Divide the dough into balls of about 100g each and cover with a damp cloth to keep them moist.

9. Flatten each into an oval and cut into two. Roll into sheets, place the paneer mixture and shape into a samosa.

10. Deep-fry in hot oil (about 180°C) until golden brown. Serve with mint and tamarind chutneys.

Recipe courtesy: Naya, Jumeirah Beach

Image and recipe: GN Archives

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