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Samosa Pav (2 Pcs) Recipe

Name: Masala Indian Kitchen - Novis Samosa Pav (2 Pcs) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups medium potatoes (peeled, diced); 0.5 cups frozen peas (thawed); 2 tbs vegetable oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 unit green chili (finely chopped); 1 tsp ginger (fresh, grated); 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 2 tbs fresh cilantro (finely chopped); 0.25 cups all-purpose flour (for shaping edges); 1 tsp cornstarch (optional, for crispness); 2 tsp water (to make a thick paste); 0.25 tsp salt; 2 unit pav buns (soft dinner rolls or burger buns); 2 tbs unsalted butter; 2 tbs green chutney (coriander-mint) or mint chutney; 2 tbs tamarind-date chutney (imli) or sweet chutney; 0.25 tsp red chili powder (for dusting, optional); 0.25 tsp chat masala (optional); 1 cups neutral oil for frying (vegetable/peanut)

Inspired by Masala Indian Kitchen - Novi

Time45m

Serves2

delectable twist on the classic samosa, Samosa Pav features a triangular patty filled with a delicious blend of potatoes, peas, and spices, served inside a soft pav bun. A symphony of textures and flavors awaits you. It's a crowd-favorite that will transport you to the bustling streets of India.

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Ingredients

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Samosa Filling (makes 2 large triangular patties)

2 cups medium potatoes (peeled, diced)

1/2 cups frozen peas (thawed)

2 tbs Tuscany sunflower oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1 unit green chili (finely chopped)

1 tsp ginger (fresh, grated)

1/2 tsp turmeric powder

1 tsp Coriander powder

1/2 tsp Garam masala

1/2 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

2 tbs fresh cilantro (finely chopped)

Samosa Shell / Patty Binder

1/4 cups all-purpose flour (for shaping edges)

1 tsp cornstarch (optional, for crispness)

2 tsp water (to make a thick paste)

1/4 tsp Celtic sea salt

Pav (Buns) & Assembly

2 unit pav buns (soft dinner rolls or burger buns)

2 tbs Unsalted butter

2 tbs green chutney (coriander-mint) or mint chutney

2 tbs tamarind-date chutney (imli) or sweet chutney

1/4 tsp red chili powder (for dusting, optional)

1/4 tsp chat masala (optional)

Frying (if shallow-frying or deep-frying)

1 cups neutral oil for frying (vegetable/peanut)

Method

Make the Potato-Pea Filling

Boil potatoes

Place diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender (about 8–10 minutes). Drain and lightly mash—leave some texture (not completely smooth).

Cook peas

If using frozen peas, blanch in boiling water for 1–2 minutes, drain and add to the warm mashed potatoes.

Temper spices

In a skillet over medium heat, warm 2 tbs vegetable oil. Add cumin seeds and mustard seeds; let them sizzle about 20–30 seconds until fragrant. Add chopped green chili and grated ginger; sauté 30 seconds.

Spice and combine

Add turmeric, coriander powder, and garam masala to the skillet; stir 10–15 seconds. Add the mashed potatoes and peas to the pan. Mix thoroughly and cook 2–3 minutes to combine flavors. Add amchur (or lemon juice), 1 tsp salt (adjust to taste), and chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool enough to handle (10–15 minutes).

Form Samosa Patties (triangular)

Make a little all-purpose flour + cornstarch slurry by mixing 0.25 cup flour, 1 tsp cornstarch, 2 tsp water, and 0.25 tsp salt into a thick paste—this will help seal edges. Divide the cooled filling into two equal portions and shape each into a firm triangular patty about 3–4 inches per side and 1/2–3/4 inch thick. If mixture is too soft, chill 10–15 minutes or add 1–2 tbs bread crumbs to help bind.

Lightly dust each patty with a thin layer of flour to reduce sticking. Use the flour-cornstarch paste to seal any cracks or smooth edges so the shape holds during frying.

Cook Patties (shallow-fry or pan-fry for crispness)

Shallow-fry method (recommended)

Heat 1/4–1/2 cup neutral oil in a nonstick skillet over medium heat. When oil is hot (but not smoking), carefully place patties in the pan. Fry 3–4 minutes per side until golden brown and crisp, flipping gently. Add more oil if needed. Drain on paper towels.

Pan-grill (lower oil alternative)

Brush both sides of patties lightly with oil or melted butter. Heat a nonstick skillet over medium and cook 3–4 minutes per side until golden and slightly charred edges. Press gently with a spatula for even contact.

Deep-fry (optional)

Heat oil to 350°F (175°C) and fry patties 2–3 minutes until golden and cooked through. Drain on paper towels.

Prepare Pav and Assemble

Slice each pav bun horizontally but keep the halves attached like a hinge. Heat a second skillet over medium-low and add 1 tbs butter. Place pav, cut-side down, and toast until golden and slightly crisp (about 1–2 minutes). Repeat with remaining pav using remaining 1 tbs butter.

Spread 1 tbs green chutney on the bottom half of each toasted pav and 1 tbs tamarind chutney on the top half (or apply to taste). Place a warm samosa patty into each pav so the triangular point faces inward, creating a snug fit.

Sprinkle a light dusting of red chili powder and chat masala over the patty (optional) and add a few extra cilantro leaves if desired. Serve immediately so patties remain crisp and pav stays warm.

To Serve

Plate each Samosa Pav with extra chutneys on the side and lemon wedges if desired. For street-style presentation, cut each assembled pav in half diagonally and serve hot.