Crispy Paneer & Pea Pockets: Irresistible Indian Snack
1 hour 30 minutes
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About Crispy Paneer & Pea Pockets: Irresistible Indian Snack
Craving a crispy, cheesy, and utterly irresistible snack? These Paneer & Pea Pockets are a flavor explosion, blending the best of Indian spices with a satisfying crunch that will leave you wanting more.Imagine sinking your teeth into a golden shell, revealing a savory heart of spiced paneer, sweet peas, and gooey mozzarella. These pockets are perfect for parties or a quick bite, offering a restaurant-worthy experience from your own kitchen.Whether you prefer the ultimate crispiness of deep-frying or the lighter touch of baking, these Paneer & Pea Pockets are guaranteed to impress. Get ready for a flavor adventure!
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
Filling
- 1 cup Potato boiled, mashed
- 1/2 cup Peas boiled, mashed
- 1 cup Crumbled Paneer
- 1/2 cup Mozzarella Cheese shredded
- 1 tsp Chilies chopped, finely, green
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Chili Flakes red
- 1/2 tsp Oregano dried
Pockets
- 9 sheet Wonton Wrappers (or samosa patti)
- 9 cubes Cheese for filling
Slurry
- 1 Tbsp All-Purpose Flour maida
- 1/4 cup Water
For Frying
- Oil for deep frying
Instructions
- Gather all the ingredients. This ensures a smooth and efficient cooking process.
- In a bowl, combine the mashed boiled potato, mashed boiled peas, crumbled paneer, shredded mozzarella cheese, finely chopped green chilies, salt, red chili flakes, and dried oregano. Mix thoroughly until all the ingredients are well incorporated.
- Prepare the wonton wrappers. If using large sheets, cut them into smaller squares for easier handling. In a separate small bowl, whisk together the all-purpose flour and water to create a smooth slurry. This will act as an adhesive to seal the pockets.
- Place two wonton wrappers in a cross shape, slightly overlapping in the center. Add about 2 teaspoons of the paneer and pea mixture to the center of the crossed wrappers. Top with a cheese cube.
- Fold the outer sides of the wonton wrappers towards the center, over the filling. Then, fold the remaining sides one by one, creating a sealed pocket. Use a small amount of slurry on the edges of each fold to secure them and prevent the pockets from opening during frying.
- Repeat the filling and folding process with the remaining wonton wrappers and filling.
- Heat the oil in a deep kadhai or pot over medium heat. It's important to avoid overheating the oil, as this can cause the pockets to burn before the filling is cooked through. Carefully place the paneer and pea pockets, a few at a time, into the hot oil. Deep-fry them, turning occasionally, until they achieve a beautiful golden brown color and a crispy texture. This should take about 3-4 minutes per side.
- Once golden brown and crispy, remove the pockets from the oil using a slotted spoon. Place them on a wire rack or paper towel-lined plate to drain any excess oil. Serve the hot and crispy Paneer & Pea Pockets immediately with your favorite dipping sauces, such as tomato sauce or a creamy cheese sauce.
Recipe Notes
Good To Know
- For an extra flavor boost, add a teaspoon of chaat masala or amchur (dry mango powder) to the filling to enhance the tangy notes typical of Indian street snacks.
- If baking instead of frying, brush the pockets generously with melted butter or ghee and sprinkle with a pinch of nigella seeds (kalonji) or sesame seeds to add aroma and a subtle crunch.
- To prevent the filling from becoming watery and making the wonton sheets soggy, ensure the paneer and boiled potatoes are thoroughly drained and patted dry before mixing.
- For a vegan version, swap out the paneer and mozzarella for firm tofu and a dairy-free cheese alternative, and use a vegan wonton wrapper if available.
Expert Tips
- For a crispier fried samosa, double fry them. Fry once at a lower temperature to cook the filling and then again at a higher temperature to crisp up the exterior.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy samosas. Fry in batches for best results.
- Seal the edges of the wonton wrappers tightly to prevent the filling from leaking out during cooking.
Storage Instructions
- Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 9gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1gSugar: 1g
Vimmi Bhatia
Articles: 12
6 Comments
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This is amazing! Excited to make it.
Yum! This recipe is a must-try.
I’m excited to make this at home!
Hi, vimmiji I saw this recipe. It was superb.
Looks incredible! Thanks for the details.
This is awesome! Can’t wait to cook it.