Samosa Pav ( Mumbai Roadside Recipes )
by Tarla Dalal
06 Apr 2019
This recipe has been viewed 127411 times
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!
Samosa Pav ( Mumbai Roadside Recipes ) recipe - How to make Samosa Pav ( Mumbai Roadside Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 4 samosa pav
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
For the stuffing
How to proceed
How to serve
For the dough
- 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
- 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
- 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
- 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 Video or How to make Samosa
Nutrient values per samosa pav
| Energy | 76 cal |
| Protein | 1.2 g |
| Carbohydrates | 8 g |
| Fiber | 0.1 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 92.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1 mg |
| Folic Acid | 0.5 mcg |
| Calcium | 3.9 mg |
| Iron | 0.3 mg |
| Magnesium | 6 mg |
| Phosphorus | 13.5 mg |
| Sodium | 1.4 mg |
| Potassium | 15.9 mg |
| Zinc | 0.1 mg |
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