Samosa Pav

Samosas sandwiched between pav buns and flavoured with chutney. One of Mumbai's popular street food

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Mumbai is the place for street food with numerous road side eateries, push carts and cafes. One of the most popular chaat/fast food items is Samosa Pav. Fresh and hot samosa is placed between pav buns and topped up a choice of chutneys. A delicious variation to the Vada Pav (it is often called as a brother to vada pav) and the Samosa, this famous roadside snack is sure to be a hit with kids and adults.

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Samosa Pav Recipe

Samosas sandwiched between pav buns and flavoured with chutney. One of Mumbai's popular street food

Prep Time15 mins

Cook Time20 mins

Course: Appetizer, Snack

Cuisine: Indian, Maharashtrian

Keyword: Mumbai, street food

Ingredients for Samosa Pav

For the Samosa Filling:

• 2 tsp Ghee
• 1 tsp Ginger Garlic Paste
• 1 tsp Green Chilli Paste
• 4 Potatoes boiled, peeled and mashed
• 1 tsp Garam Masala Powder
• Salt to Taste
• Oil for Deep Frying

For the Dough:

• 1 cup Wheat Flour
• Salt to Taste

For the Coriander Chutney:

• Coriander Leaves handful
• 2 Green Chilli
• Salt to Taste

To make the Pav:

• 4 Pavs
• 2 tsp White Butter
• 10 Garlic Cloves
• a pinch Red Chilli Powder

How to make Samosa Pav

• Heat ghee in medium flame.
• Saute the ginger garlic- green chilli paste for a minute.
• Add  the remaining filling ingredients and mix well.
• Remove from flame and divide into 2 portions.
• Keep it aside, till cool.
• Dissolve the salt in 50ml of water for making the samosa dough.
• Prepare the dough with required water.
• Make medium balls from the dough.
• Roll out the balls into a circle and cut it into half.
• Fold each half into cone and place a portion of the potato filling inside.
• Cover the filling with the dough.
• Gently seal the edges with fingertips.
• In a kadai, heat oil in medium flame.
• Fry the samosas till golden brown.
• Drain them with kitchen tissues.
• For the coriander chutney,  Grind all the chutney ingredients together.
• Prepare the pav and spread the coriander chutney on each slice of the pav.
• Place a samosa inside each pav and serve immediately.