Samosa Pav ( Mumbai Roadside Recipes )
by Tarla Dalal

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!

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Samosa Pav ( Mumbai Roadside Recipes ) recipe - How to make Samosa Pav ( Mumbai Roadside Recipes )

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 sizedpotatoes , boiled , peeled and cut into cubes
2 tbsp hara vatana (dried green peas) , soaked and boiled
or boiled green peas
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 laddi pavs
meetha chutney
teekha chutney
sukha garlic (lehsun) ka chutney
8 to 10 fried green chillies

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.

Nutrient values (Abbrv) per samosa pav