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Samosa Pav ( Mumbai Roadside Recipes )
Tarla Dalal
21 March, 2013
Table of Content
About Samosa Pav ( Mumbai Roadside Recipes )
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Ingredients
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Methods
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How to make dough for samosa
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How to make stuffing for samosa
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How to make samosa
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How to serve samosa pav
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Nutrient values
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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!
Tags
Preparation Time
25 Mins
Cooking Time
15 Mins
Total Time
40 Mins
Makes
4 samosa pav
Ingredients
For The Dough
1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste
For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp ginger-green chilli paste
5 to 6 medium sized boiled and chopped potatoes
2 tbsp hara vatana (dried green peas) , soaked and boiled
1/4 tsp whole coriander (dhania) seeds
1/4 tsp dried mango powder (amchur)
1 tsp garam masala
1 tbsp chopped coriander (dhania)
salt to taste
Other Ingredients
oil for deep-frying
For Serving
4 ladi pav
sukha garlic (lehsun) ka chutney
8 to 10 fried green chilli
Method
For the dough
- 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.
For the stuffing
- 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.
How to proceed
- 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.
How to serve
- 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.
Samosa Pav ( Mumbai Roadside Recipes ), Samosa Paav Recipes Video by Tarla Dalal
Samosa Pav ( Mumbai Roadside Recipes ) recipe with step by step photos
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To make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | In a deep bowl, add 1/3 cup plain flour (maida).
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Add the oil or 1/2 tsp melted ghee.
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Add the carom seeds (ajwain).
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Add salt to taste.
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Mix well.
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Using using enough water knead into a stiff dough.
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Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
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Heat 1 tbsp oil in a broad non-stick pan
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Add the asafoetida (hing).
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Add the coarsely crushed coriander (dhania) seeds.
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Sauté on a medium flame for 1 minute.
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Add 1 tsp green chilli paste.
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Add 1 tsp ginger-green chilli paste.
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Sauté on a medium flame for 30 seconds.
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Add 5 to 6 medium sized boiled and chopped potatoes.
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Add 2 tbsp hara vatana (dried green peas) , soaked and boiled or boiled green peas.
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Add 1/4 tsp dried mango powder (amchur).
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Add 1 tsp garam masala.
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Mix well and cook on a medium flame for a minute, while stirring continuously.
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Add 1 tbsp chopped coriander (dhania).
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Remove from the flame, mash lightly using the back of a spoon and divide the stuffing into 4 equal portions. Keep aside.
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Knead the dough well till smooth and elastic. Divide the dough into equal portions.
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Place a portion of the dough on a clean, dry surface.
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Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
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Cut the oval horizontally into 2 equal portions using a knife.
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Apply little water on the edges.
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Take a portion and join the edges to make a cone.
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Stuff the cone with approx. 3 tbsp of the stuffing.
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Make a small fold in the centre.
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Pinch the edges together to seal it. Seal the edges completely to make the perfect triangular Punjabi samosa using little more water.
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Heat the oil in a deep non-stick pan.
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Deep-fry the Punjabi samosas on a slow flame till they turn golden brown in colour from both the sides.
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Drain on absorbent paper.
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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.
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Repeat with the remaining ingredients to make 3 more samosa pavs
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Serve Samosa Pav immediately with fried green chillies.
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Nutrient values (Abbrv)per plate
| Energy | 76 cal |
| Protein | 1.2 g |
| Carbohydrates | 8 g |
| Fiber | 0.1 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 1.4 mg |
Click here to view Calories for Samosa Pav ( Mumbai Roadside Recipes )
The Nutrient info is complete
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