You are here: Home > Cuisine > Indian Veg Recipes > Maharashtrian > Mumbai Street Food > Samosa Pav ( Mumbai Roadside Recipes ) 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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Close 06 Apr 2019 This recipe has been viewed 127408 times Samosa Video or How to make Samosa Samosa Pav ( Mumbai Roadside Recipes ) recipe - How to make Samosa Pav ( Mumbai Roadside Recipes ) Tags Mumbai Street FoodSauteDeep FryKadai Veg Preparation Time: 25 mins   Cooking Time: 15 mins   Total Time: 40 mins     4Makes 4 samosa pav Show me for samosa pav Ingredients For The Dough1/3 cup plain flour (maida)1/2 tsp melted ghee a pinch of carom seeds (ajwain) salt to tasteFor The Stuffing1 tbsp oil1/2 tsp cumin seeds (jeera) a pinch of asafoetida (hing)2 tsp ginger-green chilli paste5 to 6 medium sizedpotatoes , boiled , peeled and cut into cubes2 tbsp hara vatana (dried green peas) , soaked and boiled or boiled green peas1/4 tsp whole coriander (dhania) seeds1/4 tsp dried mango powder (amchur)1 tsp garam masala1 tbsp chopped coriander (dhania) salt to tasteOther Ingredients oil for deep-fryingFor Serving4 laddi pavs meetha chutney teekha chutney sukha garlic (lehsun) ka chutney8 to 10 fried green chillies Method For the doughFor the doughCombine 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 stuffingFor the stuffingHeat 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 proceedHow to proceedRoll 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 serveHow to serveSlit 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 pavEnergy76 calProtein1.2 gCarbohydrates8 gFiber0.1 gFat4.4 gCholesterol0 mgSodium1.4 mgClick here to view calories for Samosa Pav ( Mumbai Roadside Recipes ) Samosa Video or How to make Samosa