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Jammukashmir · Snack

Kashmiri Samosa (Potato & Pea Filling)

Traditional 1. Kashmiri Samosa recipe

🧺 Ingredients

• 1.5 cups all-purpose flour (maida, 190g)
• ¼ tsp salt (1.2g)
• 1 tbsp ghee (15g)
• ½ tsp carom seeds (ajwain, 1g)
• 6-7 tbsp water (90ml, approximately)
• Oil for deep frying (300ml)
• 300g potatoes (peeled, boiled until tender)
• ½ cup green peas (fresh or frozen, 80g)
• 1 tbsp ghee (15g)
• 1 tsp cumin seeds (2g)
• 1 green chilli (finely chopped, 8g)
• ½ tsp ginger (minced, 2g)
• ¼ tsp asafoetida (0.5g)
• ¾ tsp salt (3.5g)
• ½ tsp garam masala (1g)
• ¼ tsp red chilli powder (0.75g)
• 1 tbsp chopped coriander (3g)

👩‍🍳 How to make Kashmiri Samosa

1. Mix flour, salt, carom seeds in bowl
2. Add 1 tbsp ghee, rub in with fingertips until breadcrumb texture
3. Add water gradually while mixing until soft dough forms (not sticky, not dry)
4. Knead 5 min until smooth and elastic
5. Cover with damp cloth, rest 20 min
6. For filling: Mash boiled potatoes coarsely (some chunks remain)
7. Heat 1 tbsp ghee in pan on medium heat
8. Add cumin seeds, let crackle 20 sec
9. Add green chilli and ginger, fry 1 min (aroma releases)
10. Add asafoetida, stir 10 sec
11. Add mashed potatoes, mix well
12. Add peas, salt, garam masala, red chilli powder
13. Cook on medium heat 3-4 min stirring occasionally (filling heats through, moisture evaporates)
14. Stir in chopped coriander
15. Cool filling completely (approximately 10 min)
16. Divide dough into 12 equal balls
17. Roll each ball into thin oval (6x3 inches), ⅛ inch thick
18. Cut in half (creates triangle shape for samosa)
19. Fold one half over other, seal edges with water (damp fingertip along edges)
20. Place 1.5 tbsp cooled filling inside folded triangle
21. Fold opposite corner over to seal completely (creates triangle shape)
22. Seal all edges by pressing firmly
23. Heat oil in deep pan to 350°F (175°C, test with thermometer)
24. Fry samosas in batches (3-4 at a time, don't overcrowd)
25. Fry 4-5 min until golden-brown and crispy
26. Remove with slotted spoon, drain on paper towel
27. Serve hot with mint chutney or sweet tamarind chutney
28. Visual cue: Golden-brown crispy triangle, sealed edges not opening, light sound when tapped (crispy), filling visible at edges when cut
29. ---

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