Pavbhaji Samosa

First and foremost I would like to wish all of y’all a HAPPY HOLI!!! This is one of the biggest festivals for Indians no matter where they are. So it was no surprise that even tiny little Birmingham had a huge celebration. All that fun left me no time to think of a blog post. In such a situation I always follow the KISS principle i.e. Keep It Simple Stupid!!!. That means take two of your favorite snacks in the world and combine them into one. What you end up with is this tantalizingly flavorful “PAVBHAJI SAMOSA”.

I have always said that I really miss being home in India at the time of festivals especially when it is a big one like Holi also known as the festival of colors. But that doesn’t mean I cannot have a little fun of my own which is exactly what I did on this fun-filled weekend. The Indian Cultural Association of Birmingham had organized quiet a celebration here at the Birmingham Museum of Art which was full of fun-filled activities for the adults and especially the little ones. Everyone involved had an absolute blast especially at the end where we doused each other in what seemed like a million colors (LAUGHS!!!!)

All the fun had left me absolutely exhausted. In addition to that, wifey dear is back home in India (miss you wifey). All that made me thing of not posting a recipe for a fleeting moment since I had had absolutely no time to think. But that moment instantly passed when I realized I always have the option to make WAIT FOR IT……..   SAMOSAS!!!! (CHUCKLES!!) I can hear groans because that isn’t a great surprise for y’all. What might shock you just a bit is the filling because I have taken the wildly popular snack “Pavbhaji” and stuffed it inside my samosas. I am basically giving you double the fun with this mouthwateringly delicious “PAVBHAJI SAMOSA”.

A Pavbhaji literally means a bhaji which is a mixed vegetable curry which has been thickened down eaten with a bread also called as pav locally. In Mumbai this is a much loved fast food dish which is not only flavorful but extremely easy to make.

All that needs to be done is to mash any veggies that you like, add chilli powder and the pavbhaji masala with tomatoes and a splash of lemon juice and voila the dish is ready. All I did here was to add a little less tomato and thicken the mixture way more than required.

Heat oil in a medium non stick pan on a medium heat. Add onions and garlic and saute , until the onions are translucent. Drizzle in the tomato puree along with the dry masala powders (red chili powder and pavbhaji masala) and continue cooking for 3-4 additional minutes. Finally add all the cooked vegetables and continue cooking till all the flavors come together. 

Keep mashing the vegetables often. Remove from heat, add the lemon juice and set aside to cool.

In a bowl mix all-purpose flour and salt. Add oil and mix until all the oil is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.

Divide the dough into equal portions. Roll into a disc and cut at the center to make two halves and apply water on the edges. Shape the dough into cones and stuff the mixture into the cone. Brush plain water around the top edge and seal shut.

In a big frying pan add oil, bring the heat to medium, once the oil is hot gently slide the samosa, now reduce the heat and fry till puffy and golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.

It is that time of the year where you can enjoy the cool breeze. When I put my feet up on the patio, all I need for company is hot of the fryer pavbhaji samosa and a good book.

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Pavbhaji Samosa

Crispy, fried samosas stuffed with a delectably inviting pavbhaji filling. One dish but double the fun!!!

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Ingredients

  

Crust:

• 1½ cup All-purpose Flour
• ¾ tsp Salt
• 2 tbsp Oil
• half cup Water

Filling

• 3 Potatoes Boiled
• 1 small Onion
• 3 small Carrots Shredded
• ½ Cup Frozen Peas
• ½ Cup Frozen Corn
• 2 Garlic Cloves
• ½ Cup Tomato Puree
• 1½ tsp Red Chilli Powder
• 3 tsp PavBhaji Masala
• 1½ tsp Butter
• 4 tsp Lemon Juice
• Salt to taste

Instructions

 

Dough

• In a bowl mix all-purpose flour and salt. Add oil and mix until all the oil is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.

Filling

• Heat oil in a medium non stick pan on a medium heat. Add onions and garlic and saute , until the onions are translucent.
• Drizzle in the tomato puree along with the dry masala powders (red chili powder and pavbhaji masala) and continue cooking for 3-4 additional minutes.
• Finally add all the cooked vegetables and continue cooking till all the flavors come together. Keep mashing the vegetables often.
• Remove from heat, add the lemon juice and set aside to cool.

Assembly & Frying

• Divide the dough into equal portions. Roll into a disc and cut at the center to make two halves and apply water on the edges. Shape the dough into cones and stuff the mixture into the cone. Brush plain water around the top edge and seal shut.
• In a big frying pan add oil, bring the heat to medium, once the oil is hot gently slide the samosa, now reduce the heat and fry till puffy and golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.

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