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Punjab · Snack

Cashew & Raisin Samosa

Traditional 6. Cashew & Raisin Samosa recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ¼ cup (60ml) ghee
• 6 tbsp water
• ¾ tsp salt
• ¾ tsp carom seeds
• 4 boiled potatoes, crumbled
• ½ cup green peas
• ⅓ cup roasted cashews, halved
• ⅓ cup golden raisins
• 1 tbsp ghee (for filling)
• ¾ tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp garam masala
• ¾ tsp red chili powder
• ½ tsp cumin powder
• ¼ tsp asafoetida
• 1 tsp lemon juice
• 2 tbsp fresh coriander
• Oil for deep frying

👩‍🍳 How to make Cashew & Raisin Samosa

1. Make dough (10 mins): Standard samosa dough, rest 25 mins.
2. Prepare filling (5 mins): Heat 1 tbsp ghee, crackle cumin, fennel seeds (30 secs). Add potatoes, peas. Fold in cashews, raisins gently—don't crush. Season: garam masala, chili powder, cumin powder, asafoetida. Add lemon juice, coriander. Cool 5 mins.
3. Fill samosas (15 mins): Roll, cut, form cones. Stuff with 1 tbsp filling (ensure some cashew pieces visible), seal tight.
4. Deep fry (15 mins, low-medium heat): Oil 325°F. Fry 5 at time, 10-12 mins low heat, 2-3 mins medium heat until golden crisp.

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