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.