Shahi Samosa Recipe

Shahi Samosa Recipe

Try making shahi samosa recipe for any special party, occasion, for a special guest or on any festival and enjoy eating.

Ingredients for Shahi Samosa

For dough:

  •     Maida - 2 cup
  •     Carom 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
  •     Raisins - 1 tbsp
  •     Green coriander - 2-3 tbsp
  •     Cumin seeds - ¼ tsp
  •     Coriander powder - ½ tsp
  •     Ginger - 1 inch piece (grated) (1 tsp paste)
  •     Green chilly - 1 (remove seeds and cut finely)
  •     Garam masala - less then ¼ tsp
  •     Mango powder - less then ¼ tsp
  •     Red chilly powder - less then ¼ tsp

How to make Shahi Samosa

Knead dough for making samosas. Add ghee, salt and carom seeds in maida. Mix all ingredients. Add little water at a time and knead a little hard dough. For kneading this much quantity ¾ cups of water is used. Cover the dough and keep it aside for fermenting for ½ hour. Meanwhile prepare stuffing for samosas.

Stuffing for Shahi Samosa

Cut paneer into small chunks. Peel potatoes and mash them finely. Make 6-7 pieces from one cashew nut. Take oil in a pan and place it on flame for heating. Add cumin seeds in oil and sauté for while. Add green chilly, ginger and green peas and sauté for 2 minutes. Now also add coriander powder, paneer chunks, potatoes, cashew nuts, raisins, salt, red chilly powder, mango powder, garam masala and green coriander leaves. Mix all ingredients really well. Stuffing is ready; take it out it in a bowl.

How to make samosas:

Knead the dough until it becomes soft. Take little amount of dough (lemon size) and roll it. 5-6 balls can be prepared from this much quantity of dough. Take one ball and place it on rolling plate. With help of rolling pin roll it into 8-9 inch diameter round roti. Divide the roti from center into two equal halves. Keep one part in your hand and put some water on the edges with help of a finger. Fold the edges giving it a round shape. Fill stuffing in the cone, leaving ½ inch space from top. Now again put some 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 pops out. Keep the prepared samosa on a plate and like wide prepare all samosas.

Take oil for frying samosas in a pan and place it on flame for heating. When oil gets medium hot add 4-5 or as many as samosas as possible in the pan and fry on low0medium flame until they turn golden brown in color (it take 10-12  minutes for frying samosas of one time). Take out fried samosas in a plate with absorbent paper. Like wise fry all samosas.

Serve piping hot shahi samosas with tomato sauce, green coriander spicy chutney and enjoy eating.


  •     Knead hard dough for making samosas.
  •     Fry samosas on low flame, they will turn out crusty and crispy.