Shahi Kasuri Dahi Bhallay is a well-loved dish in both Pakistan and India, with roots tracing back to the grandeur of the Mughal Empire. The Mughals were famed for their appreciation of fine cuisine and extravagant gatherings, and this delectable treat was a star among the many dishes served at their feasts. Its name pays tribute to the Kashmiri region in India, thought to be its place of origin. The term “shahi” translates to “royal” in Urdu, perfectly capturing the dish’s opulent and delicious essence.

Shahi Kasuri Dahi Bhallay Recipe

Recipe by Saqib JavedCourse: Main, Appetizers, SidesCuisine: PakistaniDifficulty: Medium

Servings

4-6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

250-300

kcal

Shahi Kasuri Dahi Bhallaya is a yogurt-made dish with yellow lentil curd and various spices and toppings. The corn is first ground into a powder and mixed with spices and water to make a paste. The dough is then rolled into small spheres called bhallas. The bhalla is then soaked in curd and various ingredients like chili flakes, cumin seeds, mango powder, and cilantro leaves

Ingredients

• Yellow Lentils (Moong daal powder 1 cup)

• Cumin seeds (1 tsp)

• Chili flakes (1 tsp)

• Mango powder (1 tsp)

• Salt (1/2 tsp)

• Oil (for frying)

• Baking powder (1 tsp)

• Water

• Garnish Items

• Cumin seeds (A pinch)

• Chili flakes (A pinch)

• Chili powder (A pinch)

• Mango powder (A pinch)

• Fresh tomato (1 chopped)

• Coriander leaves (Finely diced)

Directions

• Prepare the Batter:
• In a bowl, mix lentils, chili flakes, cumin seeds, mango powder, salt, and baking powder.
• Gradually add small portions of water to create a medium-thick batter.
• Allow Batter to Set:
• Let the batter rest for 15-20 minutes.
• Heat Oil:
• Heat oil in a deep pan.
• Fry the Bhallas:
• Using teaspoons, carefully drop portions of the batter into the medium-heated oil.
• Fry the bhallas until they turn a light golden color.
• Drain Excess Oil:
• Remove the bhallas from the oil and drain the excess oil using a kitchen towel.
• Prepare Yogurt:
• Add salt to yogurt and beat it until smooth.
• Soak Bhallas:
• Place the fried bhallas in water for 10-15 minutes.
• Remove Excess Water:
• Gently press the soaked bhallas to remove excess water.
• Combine with Yogurt:
• Transfer the soaked bhallas to the bowl of yogurt.
• Garnish:
• Garnish with chili, coriander leaves, cumin seeds, and mango powder.
• Serve Chilled:
• Serve the dahi bhallas chilled. Tamarind can also be added for a slightly sour taste.

Nimco Corner is a well-known restaurant in Lahore, Pakistan, famous for serving mouthwatering samosas since 1962. Started by Haji Abdul Wahid, who had a passion for offering authentic Pakistani dishes, the restaurant quickly gained popularity and became a go-to spot for locals. With its delicious offerings, Nimco Corner has become a beloved part of the culinary scene in Lahore.

Nimco Corner’s Samosa Recipe

Recipe by Saqib JavedCourse: Appetizers, SidesCuisine: Pakistani, IndianDifficulty: Medium

Servings

4-6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

250-300

kcal

Nimco Corner’s samosas are a delicious and authentic Pakistani snack or appetizer. They are perfect for any occasion, and they are sure to please everyone who tries them.

Ingredients

• Potato (1/2 kg)

• Red chili powder (1 tablespoon)

• Salt (1 ½ tablespoon)

• Cumin seeds (1 teaspoon)

• Turmeric (1/2 teaspoon)

• Green coriander (1/4 cup chopped)

• Cabbage (1/4 kg)

• Spring onion (1/2 cup)

• Green chili (3 tablespoons)

• All-purpose flour (2 cup)

• Oil (4 cup for frying)

• Cumin seed (2 teaspoon)

Directions

• Boil and Prep Potatoes
• Place potatoes in a large pot and boil for approximately 30 minutes over medium heat.
• Once boiled, use a fork or knife to check if they’re tender. Remove from water and peel.
• Mash and Season Potatoes
• Mash the boiled potatoes using a masher, grater, or grinder.
• Add salt, paprika, turmeric, green chili, green coriander, cabbage, and spring onion. Mix thoroughly for the right consistency.
• Prepare Sealing Paste
• In a small bowl, combine 2 tablespoons of all-purpose flour with some water to create a thick paste. This will be used for sealing.
• Make Samosa Dough
• Mix all-purpose flour with cumin seeds and a pinch of salt. Gradually add water to achieve a pizza dough-like consistency.
• Knead the flour mixture into a soft dough. If it’s too sticky, add a little more flour. Allow it to rest for 15 minutes.
• Shape and Fill Samosas
• Grease your hands and form small dough balls. Refrigerate them for 15 minutes.
• Roll out each ball into a flat disc using a rolling pin. Create a pocket and fill it with the prepared potato mixture. Seal the edges using the flour paste.
• Fry Samosas
• Heat oil in a pan for deep frying. Once hot, carefully add the samosas.
• Fry until they turn golden brown on all sides.
  
• Serve and Enjoy
• Remove the samosas from the oil and drain the excess oil using a kitchen towel.
• Serve hot with mint sauce.

Samsas ( Qeema Samosa) were introduced to India by Muslim traders in the 13th or 14th century. Over time, the samosa evolved to incorporate local Indian flavors and ingredients. Samosas quickly became a popular snack and appetizer in India. They are now sold by street vendors and restaurants all over the country. Samosas are also popular in other parts of the world, such as Pakistan, Nepal, and Sri Lanka.

The first aloo samosas were made with a simple filling of mashed potatoes and spices. However, over time, the filling has become more complex and varied. Today, potato samosas can be found with a variety of fillings, including peas, carrots, onions, and even meat.

Jan Broast’s Aloo Samosa Recipe

Recipe by Saqib JavedCourse: Snacks, Appetizers, MainCuisine: PakistaniDifficulty: Medium

Servings

10-12

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

200-250

kcal

This recipe is relatively easy to follow, but it does require some attention to detail, such as making sure that the potatoes are fully cooked and that the samosas are sealed properly before frying.

Ingredients

• Potato (1 kg)

• Salt (2 tablespoons)

• Red chili flakes (1 tablespoon)

• Cumin seeds (2 tablespoon)

• Samosa wrap (1 packet)

• Green chili (3 tablespoons)

• Ginger paste (1 tablespoon)

• Garlic paste (1 tablespoon)

• Onion (1/2 cup chopped)

• Tomato paste (1/4 paste)

• Dried coriander powder (1 teaspoon)

Directions

• Boil and Prepare Potatoes:
• In a pan, add water and boil the potatoes until they are perfectly cooked. Confirm by poking them with a knife. Allow them to cool, then peel them properly.
• Mash the Potatoes:
• Use a grater to mash the potatoes, ensuring a smooth texture without any lumps.
• Saute Aromatics and Onions:
• In another pan, heat 4 tablespoons of oil. Add ginger and garlic paste. Once they turn golden brown, add the chopped onion. Sauté until the onion turns translucent.
• Incorporate Mashed Potatoes:
• Add the mashed potatoes to the pan. Continue mixing.
• Add Spices and Tomato Paste:
• Introduce all the spices, ensuring an even distribution. Finally, incorporate the tomato paste and mix thoroughly until it’s well incorporated.
• Prepare Samosa Pockets:
• Take a samosa wrapping sheet and create a triangle pocket, similar to a sandwich. Ensure it’s properly sealed from all sides. Use an egg wash for added sealing.
• Deep Fry the Samosas:
• Deep fry the samosas until they achieve an even, golden brown color on all sides.
• Serve:
• Remove from the oil and let any excess oil drain. Your delicious samosas are now ready to be served.

Rehmat-e-Shereen Samosas are a popular snack or appetizer that is made with a savory filling wrapped in a thin dough and deep-fried. The filling is typically made with minced meat, vegetables, and spices, and the dough is made with all-purpose flour, water, and oil.

Samosas are thought to have originated in Central Asia and were brought to India by the Mughal invaders in the 16th century. They quickly became popular in India and are now enjoyed all over the world.

Rehmat-e-Shereen Samosa (qeema) Recipe

Recipe by Saqib JavedCourse: Main, Snacks, AppetizersCuisine: PakistaniDifficulty: Medium

Servings

10-12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

200-300

kcal

Samosas are typically served as a main course, snack, or appetizer. They can be eaten on their own or with a side of chutney or sauce.

Ingredients

• Mincemeat (1/2 kg)

• Salt (1 ½ tablespoon)

• Chili powder (1 table spoon)

• Garlic paste (1 teaspoon)

• Ginger paste (1 teaspoon)

• Turmeric powder (1/2 teaspoon)

• Oil (4 cup for frying)

• Black pepper (1/2 teaspoon)

• Vinegar (2-3 tablespoon)

• Tomato paste (4 tablespoons)

• Green coriander leaves (1/4 cup chopped)

• All-purpose flour (2 cup)

• Salt (1 pinch)

• Cumin seeds (1 teaspoon)

Directions

• Preparing the Mincemeat Filling
• Heat 3 tablespoons of oil in a pan. Add garlic and ginger paste and sauté until lightly golden. Then, introduce cumin seeds for added flavor.
• Add mincemeat to the pan and fry until it turns completely white, indicating that it’s thoroughly cooked.
• Incorporate tomato paste, turmeric powder, salt, chili powder, and vinegar. Keep stirring until the mixture is well combined and fully cooked. Reduce the flame to medium-low.
• Finalizing the Filling
• Once cooked, add freshly chopped green coriander for a burst of freshness. Give it a final mix and remove it from the heat. The filling is now ready.
• Preparing the Dough
• In a bowl, combine all-purpose flour with 2 tablespoons of oil and 4 tablespoons of water. Gradually knead the mixture, adding water little by little, until it forms a soft dough.
• Rolling out the Flat Breads
• Roll the dough into thin, flat bread using a rolling pin.
• Making the Sauce
• In a small bowl, mix 2 tablespoons of all-purpose flour with water until it reaches a saucy consistency.
• Assembling and Frying the Samosas
• Using the dough flatbreads, create small triangular pockets and fill them with the prepared mincemeat mixture.
• Deep fry the samosas in oil until they turn golden brown on all sides.
• Serving
• Serve the delicious mincemeat samosas with a side of mint sauce or ketchup for a delectable treat.