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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
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
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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