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Samosa pav
Samosa in a bun
समोसा पाव (samosa pav): a crisp potato samosa squashed into a soft bun with garlic and green chutneys
At the steaming kadhais outside Kurla and Ghatkopar stations, and at Sion's famous samosa counters, commuters grab samosa pav on the way to and from the local trains, from breakfast until long after dark. A hot potato samosa is pressed flat inside a soft, split pav with fiery dry garlic chutney and green chutney, and a salted fried green chilli comes on the side. It is filling, cheap, crumbly and hot, and the soft bread soaks up the chutneys. Use dairy-free pav to keep it vegan. Chef's tip: start the samosas in oil that is only warm; slow frying gives the blistered, flaky crust that holds up when squashed.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pastry
- 7 oz plain flour (maida)
- ½ tsp carom seeds (ajwain)
- 1 ½ tsp salt½ tsp for the pastry, 1 tsp for the filling
- 4 ¼ cups sunflower oil4 tbsp for the pastry and filling, the rest for frying
- ¼ cup cold waterabout
For the filling
- 1 ⅛ lb floury potatoesboiled, peeled and roughly crushed
- 2 ⅞ oz frozen peas
- 1 tsp cumin seeds
- 1 tbsp fresh gingerfinely grated
- 2 green chilliesfinely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ⅓ oz fresh corianderchopped
To serve
- 3 tbsp dry red garlic chutney
- 4 tbsp green coriander-mint chutney
- 6 long green chillies, for frying (optional)
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Method
0/10 doneStep 1: Mix 7 oz plain flour (maida), ½ tsp carom seeds (ajwain) and a third of the 1 ½ tsp salt. Add 3 tbsp of the 4 ¼ cups sunflower oil and rub it in with your fingertips for 2–3 minutes, until a handful pressed together holds its shape like damp sand.
3 minStep 2: Add ¼ cup cold water a little at a time and knead to a stiff, smooth dough. Cover and rest for 20 minutes.
2 minStep 3: Heat 1 tbsp of the oil in a frying pan over a medium heat, add 1 tsp cumin seeds and let it sizzle for 20 seconds, then add 1 tbsp fresh ginger and 2 green chillies and fry for 30 seconds.
1 minStep 4: Add 2 ⅞ oz frozen peas, 1 tsp ground coriander, ½ tsp garam masala, 1 tsp dried mango powder (amchur) and the rest of the salt, then 1 ⅛ lb floury potatoes. Stir for 3 minutes until well mixed and dry. Stir in ⅓ oz fresh coriander and cool completely.
4 minStep 5: Divide the dough into 3 balls and roll each into an 18 cm oval. Cut each across the middle. Wet the straight edge of one half, fold into a cone and press the seam to seal.
8 minStep 6: Fill each cone with a sixth of the filling, wet the top edge, pinch it shut and stand the samosa on its base. Repeat to make 6.
6 minStep 7: Pour the remaining oil into a deep pan so it is no more than a third full and heat to just 300°F on a thermometer (a bread cube should only bubble gently and take over a minute to colour). Never leave the oil unattended.
5 minStep 8: Lower in 3 samosas and fry for 12–15 minutes on a low-medium heat, turning now and then, until blistered and evenly golden and the pastry sounds hollow when tapped. Common mistake: starting in very hot oil; the pastry browns in patches and stays raw and doughy inside.
15 minStep 9: If you like, slit 6 long green chillies, for frying and fry them in the oil for 30 seconds until blistered, then drain and sprinkle with a pinch of salt.
Step 10: Split each 6 soft dairy-free bread rolls (pav) without cutting right through, spread one side with 3 tbsp dry red garlic chutney and the other with 4 tbsp green coriander-mint chutney, push in a hot samosa and squash gently. Serve with the fried chillies.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 55 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does samosa pav take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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