Samosa Pav ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 82 cookbooks
This recipe has been viewed 69454 times
Samosa pav, an equally popular brother of the famous vada pav! deep-fried samosas with a spicy potato and peas filling are sandwiched between laddi pav flavoured with chutneys. It has now become savvy to grill the samosa pav a little and serve it hot. The crisp outer crust of the samosa entices the diner to have one more, and perhaps even one more!
- Combine all the ingredients in a bowl and knead into a semi stiff dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
- Knead again till smooth and elastic and divide the dough into 2 equal portions. Cover with a wet muslin cloth and keep aside.
- Heat the oil in a deep pan or kadhai and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the potatoes, vatana / green peas, coriander seeds, dry mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for a minute, while stirring continuously.
- Remove from the flame, mash lightly using the back of a spoon and divide the stuffing into 4 equal portions. Keep aside.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone, stuff each cone with a portion of the stuffing and apply little water on the edges and fold to seal it.
- Repeat with the remaining dough and stuffing to make 3 more samosas.
- Heat the oil in a kadhai, and deep-fry the samosas on a medium flame till they turn golden brown in colour. Drain on absorbent paper. Keep aside.
- Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot samosa.
- Repeat with the remaining ingredients to make 3 more samosa pavs. Serve immediately with fried green chillies.
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