Ramadan Samosa Recipes


What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness πŸ™‚

Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.

We’re sure you’ll love it!

Whole Wheat Chicken Kheema Samosa

Paneer Burji Samosa

Mutton Kheema Samosa

Paneer Burji Samosa


Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever πŸ™‚

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea πŸ™‚

paneer burji noorsrecipespaneer burji

Ingredients:

  • Paneer crumbled  – 1 cup
  • Finely chopped onion – 1 medium
  • Finely chopped tomato – 1 medium
  • Finely chopped green chilies – 2
  • Finely chopped green pepper/ capsicum – 1 small
  • Green peas – 1/4 cup
  • Finely chopped Methi/ fenugreek leaves – 1/2 cup
  • Finely chopped coriander leaves / cilantro – 1/4 cup
  • Ginger garlic paste- 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Black Pepper powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
  • Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
  • Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
  • Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
  • In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

 

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • The dough should not be too soft

 

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi circle to form a cone
  • Hold the cone upside down and fill it with paneer Burji. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
  • Serve the hot crispy samosas with pudina chutney