Elevate your snack game with pistachio samosas

Elevate your treats with a pistachio-packed recipe by Neha Deepak Shah—fragrant samosas that showcase the nut’s rich flavour and festive versatility.

Pistachio Samosa

Ingredients

• 1/2 cup Shelled Pistachio
•  1/4 cup Grated Mawa
•  Cardamom Powder
•  A little Powdered Sugar
•  Samosa Sheets
•  All purpose Flour
•  Rose Petal

Process-

•  Boil water and dunk pistachios for 2 minutes. Peel off the loosened skin and chop finely.
•  Mix blanched pistachios, grated mawa, cardamom powder, and powdered sugar.
•  Mix all-purpose flour with a little water to make a sticky paste.
•  Take a samosa sheet, add a small spoon of filling. Fold into a triangle and seal edges with the flour paste.
•  Deep fry or air fry until golden brown. Garnish with powdered sugar, chopped pistachio and rose petals.

Additional tips:

•  Do not over stuff the filling else it will come out
•  You can store these samosa at room temperature for 2 days
•  These can be frozen & air fry them when needed.