Recipe for Shahi Samosa


  • For dough:
  • Maida – 2 cup (For healthy reasons, I prefer using wheat flour)
  • Cardomom seeds – ¼ tsp
  • Salt – ½ tsp
  • Ghee – ¼ cup
  • For stuffing:
  • Potato – 2 (boiled)
  • Green peas – ¼ cup
  • Paneer – 100 grams
  • Cashew nuts – 10-12 finely chopped pieces
  • Raisins – 1 tbsp
  • Green coriander – 2-3 chopped ones
  • Cumin seeds – ¼ tbsp
  • Coriander powder – ½ tbsp
  • Ginger – 1 inch piece (grated) (1 tsp paste)
  • Green chille – 1 (finely chopped)
  • Garam masala – ¼ tbsp
  • Mango powder – ¼ tbsp (Amchur Powder)
  • Red chillie powder – ¼ tbsp

Cooking Directions

Dough: Samosa
Mix the flour, sooji, salt, oil together to make a soft dough (add more water as needed).

knead the dough properly for about 1 to 2 minutes to make the dough very smooth and soft

Set the dough aside and cover it with damp cloth. Let it sit for next hour or so, so that the moisture will be evenly distributed for the dough

Heat the oil in a frying pan on medium high heat. Make sure the oil is super hot, and test is by adding few mustard seeds and check if it pops up.

Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.

Next add green peas and turn heat to medium and stir until tender.

Add the mashed potatoes and stir-fry for about 5 minutes.

Add in garam masala and amchur powder and mix it evenly.

Add salt to taste.Let the filling cool to room temperature.

How to make samosas:
Knead the dough until it becomes soft. Take a litte amount of dough and roll it into size of a lemon ball.

Take one ball and place it on rolling plate. With help of rolling pin roll it into 6-7 inch diameter round flat tortia.

Divide the tortia from center into two equal halves. Keep one part in your hand and add some water on the edges with help of a finger. Fold the edges giving it a round conical shape.

Fill potato stuffing as prepared per above recipe in the cone, leaving ½ inch space from top. Now again put some water all around the edges from inner side.

Give a plate or fold at the back side and stick both the sides nicely making sure the stuffing doesn’t pop out. So this prepares our first samosa, and then make the same for the rest of the balls.

Frying or Baking:
For healthy reasons I believe we should not deepfry as much as possible. however I am discussing here both the methods for users to pick up their choices.

Frying: Take oil in a frying pan, and make sure you let the temperature rise. If you want to check for the same, put a small leftover piece of dough in oil and check if it rises above.

Once that’s done, start adding samosas, one by one in the oil and let it fry. turn around the side and let it fry again.

Once the color changes to golden brown take them out of the pan and let it sit on a tissue paper, so that all the oil gets absorbed.

Baking: Preheat your oven at 350F for 15 min. Spray the baking oil on the baking plate and sprinkle little bit of flour so that the samosas will not stick on the bottom.

Place all the samosas on the pan and again spay the cooking oil to cover the surface evenly.

Let it sit in the oven for 20 min and turn around whenever needed to cook it evenly on both sides.

Garnishing: Samosas are great to have with masala tea, or spicy green chutney. Great as snack, breakfast lunch or dinner.

Shahi Samosa Photos

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