Festive Recipes: Potli Samosa and Kheer From The Taj Mahal, New Delhi

Festive Recipes: Potli Samosa and Kheer From The Taj Mahal, New Delhi
Photo Credit: Shutterstock

In our ongoing series of #FestiveRecipes, we present a winning line-up of a snack and a dessert for Diwali from the chefs at The Taj Mahal, New Delhi. Spoons on the ready!

OT Staff
November 01 , 2021
02 Min Read

From Chef Abhinav Rustagi



For making dough:
All-purpose flour – 150 grams
Salt - ¼ tsp
Oil or ghee - 2- 2.5 tbsp
Oil - to fry samosas
For stuffing:
Potato - 2 medium (boiled)
Green peas - 30 grams
Paneer (small dices) – 25 grams
Cashew nuts - 4-5 (chopped)
Raisins - 1 tbsp
Green chili - 1 (finely chopped)
Salt - ¼ tsp
Red chili powder - ¼ tsp
Garam masala - ¼ tsp
Green coriander - 2 tbsp (finely chopped)


Add salt and oil in all-purpose flour. Pour water to knead the dough. Knead the dough for 3-
4 minutes until it becomes soft. Cover the dough and keep for 20 minutes so that it gets fermented. Meanwhile prepare stuffing for the samosa. Preheat a pan with 1-2 tsp oil. Peel the potatoes and mash them finely. Add green chilies, peas in the pan and cook for 2 minutes. Mash the peas, add mashed potatoes, paneer chunks, cashew nuts, raisins, coriander powder, red chili powder, salt, garam masala and green coriander in the pan. Cook for 2-3 minutes. Stuffing for the samosas is ready. Make small balls out of the dough. Cover the balls with cloth so that they don’t get dried up. Take one ball and roll it. Put 1-1.5 tsp stuffing in the center. Apply little water at the corners of the puri and give it a shape of Potli and seal from all sides. Take a pan to heat oil. Fry potli on medium flame till they get golden brown color. Serve hot with green coriander chutney.

From Chef Jashan Arora


1 tablespoon desi ghee
200 grams seviyan
1 litre milk
100 grams sugar
½ teaspoon cardamom powder
1 tablespoons almond slivers
1 table spoon chopped cashews
8-9 saffron strands
1 table spoon golden raisins
Dried rose petals (optional)


Heat 1 tablespoon ghee in a heavy kadhai or pan. Add the broken seviyan or vermicelli. Stir and continuously roast seviyan on a low to medium-low flame. Roast till the seviyan strands turn golden brown. Reduce the flame to its lowest and slowly pour milk in the pan. Simmer milk on low to medium-low flame. Stir occasionally. Let the milk boil then add 7 to 8 tablespoons sugar or as per taste. Add in 10 to 12 saffron strands. Add 1 tablespoon of sliced almonds and 1 tablespoon chopped cashews. Mix well. Then add ½ teaspoon cardamom powder. Cook the vermicelli kheer for 4 to 5 minutes more till the seviyan gets cooked and the milk thickens. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy. Switch off flame and then add 1 tablespoon of raisins.Garnish with rest of the slivers of almonds and few strands of saffron.

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