Samosa Swirls with Paneer and Mint & Coriander Chutney

Fri, 12 September 2025

Ingredients (makes 20–24 swirls)

For the filling:

· 2 medium potatoes, boiled, peeled & mashed

· ½ cup green peas (cooked)

· 150g paneer, grated or finely crumbled

· 1 small onion, finely chopped

· 1 green chili, finely chopped (optional)

· 1 tsp ginger, grated

· 1 tsp cumin seeds

· 1 tsp garam masala

· 1 tsp turmeric

· 1 tsp ground coriander

· ½ tsp chili powder (optional)

· Salt to taste

· 1 tbsp lemon juice

· Handful fresh coriander leaves, chopped

For the swirls:

· 1 sheet puff pastry (ready rolled)

· 1 tbsp plain flour + 2 tbsp water (sealing paste if needed)

· 1 egg (for egg wash) or a little milk/oil for brushing

 

Method

1. Prepare the filling:

o Heat 1 tbsp oil in a pan. Add cumin seeds, let them sizzle.

o Add onions, ginger, and green chili — sauté until softened.

o Stir in turmeric, coriander, chili powder, and garam masala.

o Add peas and cook for a couple of minutes.

o Mix in mashed potatoes, grated paneer, salt, lemon juice, and chopped coriander. Let the mixture cool completely.

2. Assemble the swirls:

o Roll out puff pastry into a rectangle.

o Spread the cooled filling evenly across the sheet, leaving a little edge free.

o Roll the pastry up tightly (like a Swiss roll).

o Slice into 1–2 cm thick rounds.

3. Bake:

o Place swirls flat on a lined baking tray.

o Brush tops with egg wash (or milk/oil).

o Bake at 200°C (fan 180°C) for 18–20 mins until golden and crisp.

4. Serve:

o Best eaten warm with mint chutney, tamarind chutney, or even a spiced yogurt dip.

 

? Chef’s Twist: The paneer adds richness and protein to the filling — but you can also swap it with grated cheddar for a melty, fusion version!

 

Mint and Coriander Chutney with Yogurt 

Ingredients: 

• 1 cup fresh mint leaves, packed 

• 1 cup fresh coriander (cilantro) leaves, packed 

• 1 small green chili (adjust to taste) 

• 1 small garlic clove 

• 1 small piece of fresh ginger, peeled and chopped finally 

• 1 tablespoon lemon or lime juice 

• 1/2 teaspoon cumin powder 

• 1/2 teaspoon garam masala 

• Salt to taste 

• 1/4 cup plain yogurt (Greek or regular) 

 

Instructions: 

• Prepare the Herbs: 

• Wash the mint and coriander leaves thoroughly. Remove any thick stems, keeping just the tender leaves and thinner stems. 

• Blend the Chutney: 

• In a blender or food processor, combine the mint leaves, coriander leaves, green chili, garlic, ginger, lemon juice,  cumin and garam masala powder, and salt. 

• Blend everything until you get a smooth paste. You can add a tablespoon of water if needed to help the blending process. 

• Add the Yogurt: 

• Transfer the blended chutney to a mixing bowl. 

• Add the plain yogurt to the chutney and mix well until smooth and well combined. 

• Taste and Adjust: 

• Taste the chutney and adjust the salt, lemon juice, or spice level if needed. If you prefer a thicker chutney, add more yogurt; for a thinner consistency, add a little water or more lemon juice. 
• Serve: 

• Serve the Mint and Coriander Chutney with your favourite snacks, such as samosas, pakoras, or as a refreshing dip for grilled meats and kebabs. It’s also perfect as a side with Indian bread like naan or paratha. 
• Storage: 

• Store any leftover chutney in an airtight container in the refrigerator for up to 2-3 days.