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A royal twist on the classic samosa. Crispy, flaky pastry filled with a fragrant medley of vegetables, paneer, cashews, and raisins, spiced with aromatic Mughlai masalas. A truly decadent appetizer.
For 4 servings
Prepare the Samosa Dough
Cook the Mughlai Filling
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A royal twist on the classic samosa. Crispy, flaky pastry filled with a fragrant medley of vegetables, paneer, cashews, and raisins, spiced with aromatic Mughlai masalas. A truly decadent appetizer.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 688.17 calories per serving with 14.65g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Samosas
Fry the Samosas
Serve
For a slightly healthier version, make the pastry using a mix of 50% maida (all-purpose flour) and 50% atta (whole wheat flour).
To bake the samosas, preheat your oven to 200°C (400°F). Arrange the shaped samosas on a baking sheet, brush them lightly with oil, and bake for 20-25 minutes, or until golden brown and crisp, flipping halfway through.
For a non-vegetarian option, replace the vegetable and paneer filling with a spiced minced meat (keema) filling, typically made with lamb or chicken.
The combination of carbohydrates from the potato filling and the flour-based pastry provides a quick and substantial source of energy.
The filling contains paneer, a good source of protein and calcium, as well as vegetables like peas and carrots that contribute vitamins A and K, and dietary fiber.
This recipe uses a blend of traditional Indian spices like turmeric, ginger, and coriander, which are known for their anti-inflammatory, antioxidant, and digestive properties.
A single homemade Mughlai Vegetable Samosa of this size (approximately 125-130g) contains around 300-350 calories, primarily from the flour, potatoes, and the oil absorbed during deep-frying.
While delicious, Mughlai Samosas are considered an indulgent treat rather than a health food. They are deep-fried and made with refined flour. However, the filling contains vegetables, paneer, and spices that provide some nutrients like vitamins, protein, and minerals.
Yes, you can. Preheat your air fryer to 180°C (350°F). Brush the samosas lightly with oil and place them in the air fryer basket in a single layer. Air fry for 15-20 minutes, flipping them halfway through, until they are golden and crisp.
Oily samosas are usually a result of two things: either the dough was too soft, or the oil temperature was too low when you started frying. A stiff dough and frying in low-to-medium hot oil are key to preventing oil absorption.
Absolutely. The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. This can save you a lot of time on the day you plan to make the samosas.
Bubbles on the crust, known as blistering, typically happen if the dough is too soft or if it has been over-kneaded. Ensure you knead a very stiff dough and only until it just comes together.