Kashmiri Samosa

Kashmiri Samosa

Kashmiri Samosa is recently a trending dish as it has won an award in Durban this month. Today we are sharing this amazing recipe with you so that you can also taste victory and cherish this awesome gem of our Indian cuisine. Again, make sure to keep Gas-O-Fast handy as these little devils are addictive!


  • 2 cup all-purpose flour
  • 1 pinch baking soda
  • 2 tbsp. Cream of wheat
  • 2 tbsp. Ghee
  • 1 table spoon red chili powder
  • 2-tsp. Plain yogurt
  • Cold water
  • Salt

Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours.

For the masala:

  • 6-7 Kashmiri red chili
  • 3 cloves
  • 1 tsp. Cumin seeds
  • 3 cinnamon sticks
  • 1/2 tbsp. Coriander seeds

Roast all the masala ingredients and grind in the mixture to powder.

For the filling:

  • 1/2 lb peas
  • ½-cup cilantro leaves
  • 1 tsp. Raw- mango powder
  • 2-tsp. chaat masala
  • 2 tbsp. Oil
  • 1 tsp. pomegranate seeds powder
  • 1/4 tsp. Asafetida
  • Salt

Boil peas in a pressure cooker. Mash the peas.

In a frying pan, heat oil. Add asafetida, peas, salt, raw -mango powder, chaat masala, pomegranate powder and salt. Add masala powder and mix well. Add cilantro leaves and mix.

Servings: 4-5 samosas


Knead the dough. Divide into equal parts. Roll out one piece into roti. Cut it into 1/2. Make one part into cone and fill the filling and close the upper part by applying a little water and press. Similarly, make all the samosas. Deep fry in the oil.

Serve with sauce and chutney.

Image Courtesy: DarpanMagazine

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