Samosa Pav Recipes

Samosa Pav Recipes

Preparation Time : 25 mins
Cooking Time : 15 mins
Total Serving : 4
Ingredients For Samosa Pav Recipes :
  • plain flour (maida) :     1/3 cup
  • melted ghee :     1/2 tsp
  • a pinch of carom seeds :    
  • salt to taste :    
  • oil :     1 tbsp
  • cumin seeds (jeera) :     1/2 tsp
  • a pinch of asafoetida (hing) :    
  • ginger-green chilli paste :     2 tsp
  • medium sized potatoes :     5 to 6
  • boiled , peeled and cut into cubes :    
  • hara vatana (dried green peas) , soaked and boiled :     2 tbsp
  • whole coriander (dhania) seeds :     1/4 tsp
  • dried mango powder (amchur) :     1/4 tsp
  • garam masala :     1 tbsp
  • chopped coriander (dhania) :     1 tbsp
  • salt to taste :    
  • laddi pavs :     4
  • meetha chutney :    
  • teekha chutney :    
  • sukha lehsun ka chutney :    

Preparation Method for Samosa Pav Recipes :

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.