Potato and Paneer Samosas

For a delicious Indian snack or starter try Monisha Bharadwaj's baked vegetarian samosas
By Monisha Bharadwaj
Potato and Paneer Samosas
  • Rating:
  • Serves: makes about 24
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 0.5 tsp dried mango powder
  • 0.5 tsp garam masala
  • 300 g waxy potatoes, boiled, peeled and roughly mashed
  • 150 g paneer, crumbled
  • 1 pinches salt
  • 2 sprigs sprigs coriander, finely chopped
  • 500 g filo pastry, or ready-to-use samonsa strips or spring rolls strips


1. Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.

2. In a bowl, mix together the amchoor, garam masala, potatoes and paneer. Season with salt and sprinkle in the coriander.

3. Lay a sheet of pastry on a flat surface. Place a spoonful of the potato mixture in the corner of the sheet.

4. Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.

5. Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides. Serve the samosas hot or cold accompanied with tamarind and jaggery chutney.

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