Twisted Paneer Parcels of Deliciousness

by Zarina
Twisted Paneer Parcels of Deliciousness

These beautiful golden paneer fans are my twist on samosas; they are filled with masala spiced paneer and peas and tied with garlic chives from my garden.  You could fill them with keema or prawns if you like too… the ultimate little bite food.  We served them with coriander and mint chutney, and they went down an absolute treat

Twisted Paneer Parcels of Deliciousness

Twisted Paneer Parcels of Deliciousness

Serves: 32 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Large Samosa/ Spring roll wrappers cut into quarters
  • 32 Chives to tie parcels
  • 400g Paneer cut into tiny pieces
  • Cooking Oil
  • 2 tbsps Ginger grated
  • 8 Garlic cloves minced
  • 4 Spring Onions
  • 30g Coriander fresh
  • 15g Mint leaves fresh
  • 4 green chillis
  • 1 Onion finely chopped
  • 2 tsps ground coriander
  • 100g Full fat yoghurt
  • 2 tsps Sea salt
  • 2 Bay leaves
  • 100g Frozen peas


  1. Heat some oil in a frying pan over high heat until very hot, add paneer, turn the heat down slightly. 
  2. Fry paneer until it starts to brown at the edges, turn it over and brown on each side, remove from pan, drain on kitchen paper, and set aside
  3. Blitz the spring onions, coriander, mint, and green chilli in the food processor, set aside.
  4. Heat oil in a saucepan over medium heat, add the onion, and sauté until soft but not browned.
  5. Add ginger and garlic and bay leaves, cook for a further 2 minutes, add the ground coriander and continue to cook for 2 minutes.
  6. Add the yoghurt and sauté for another couple of minutes until the yoghurt starts to separate. 
  7. Add the blitzed coriander and mint paste, turn the heat to a simmer and cook for another 5 minutes.
  8. Add the paneer, peas, and salt, mix well and continue to cook for a few more minutes making sure there is no moisture in the pan and the mixture is quite dry. Set aside to cool
  9. Once the mixture is cooled, spread a spring roll wrapper on a flat surface in front of you and place 1 tablespoon of filling in the centre.
  10. Lift all the sides to cover and tie with a chive to make a neat little pouch; continue to make until all the filling is used up.
  11. In a saucepan with hot oil, deep fry the pouches until golden, crispy, remove, and drain on kitchen paper.
  12. Arrange crispy golden pouches on a serving dish and serve with your favourite chutney
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