For all samosa lovers who can’t eat Aloo samosa, we have a Jain version for them. These samosas are prepared by the stuffing of raw bananas with fresh peas and other spices. The method to make the dough for samosa pastry and frying the samosa remains the same even in this Jain Samosa Recipe.
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The samosa stuffing is prepared by using raw banana and hence these samosas are also called as “Kacha Kela na Samosa”. Even though the potato or Aloo is not used in the recipe, no difference is felt in taste. The addition of unripe banana gives its own uniqueness and a different taste to the stuffing of the samosa.
This is the traditional recipe of Jain Samosa but you can tweak with the stuffing and its twist its original taste. So get ready to make one more innovative dish in your kitchen.
- The measured proportion of ingredients makes 10 to 12 pieces of Jain samosas. If you want to make more people, then increase the proportion of each ingredient.
- For all the health conscious folks, you can take wheat flour also. Take both the Maida and Wheat flour in equal quantity.
- There would difference in taste and texture of the samosa if you use only wheat flour.
- For the samosas to be very crispy, the amount of ghee or oil in the flour has to be proper.
- If you are using 1 kg of flour, then you would need at least 250 grams of oil.
- In the Jain Samosa Stuffing, you can also add grated carrots or cabbage.
- You may use the Haldi or the Turmeric Powder in the stuffing of Jain Samosa. For the extra chatpata, you can add Chaat Masala Powder.
- Balance the flavours of Jain Samosa Stuffing with the pinch of sugar.
- If you are health conscious, then bake these Jain Samosas instead of deep-frying.
- For preparing dough, samosa cone, samosa stuffing and frying the samosa you would require 35 minutes. But if you already have the stuffing ready, and you just have to fry the samosa, then it will only take around 10 minutes.
Make your delicious Jain Samosa look appealing to eyes as well. Garnish the fried Jain Samosa’s with:
- Pudina Leaves
- Fried Onions
- Fried Green Chillies
- Lemon Wedges
- Dry Red Chillies
Transfer Samosa from the pan to the plate. Serve hot garnished with coriander.
- Have the plain samosa with the tomato sauce made at home.
- One can also make a Chaat of the samosa and serve it.
- Top with the tangy Tamarind-Dates chutney.
- The samosa can be dipped in the mild-flavored and scrumptious Coriander Chutney.
- Keep these hot samosas in a serving bowl and drizzle warm coconut Kadhi over them.
- The most common way to have samosa is as an evening snack with strong flavoured Masala Chai.
- Serve with green chutney of raw mangoes or with Curry Leaves chutney.
- You can dip Samosa in Dahi or any other Cheese Dip.
- You may have Raita as a side accompaniment to these Samosas.
- You make Samosa Sandwich, Samosa Chaat or Bun Samosa for party’s starters.
- If you have ginger-tea then you can pair it with hot Samosa.
- The Samosa can be had with any type of Chutney and with spicy fried green chilies.
- You can use the deep fryer to fry the samosa easily.
- For the refreshing flavors, you can add the chopped mint leaves in the stuffing for the Jain Samosa.
- Also, garlic and onions are skipped but if you want you may add only ginger-paste.
- If you are using whole spices, then roast them and grind to powder form. But if you already have the spice powders then directly add them in the mixture.
- If you have not mixed oil with flour properly, there would be hardness in samosa.
- The samosa dough has to be soft. Depending on the quality of flour, add or reduce the amount of water. If the water is less, the dough will be hard.
- If the filled samosas sit for too long, they will dry.
- Boil the banana just until tender.
- Too much water in the dough can cause bubbles while frying samosa.
|35 minutes||3 to 4 people||650 calories|
How to Choose Raw Banana for Making Samosa?
You have to choose the raw bananas carefully for making the samosa. Select the green bananas which does not have any bruises. If you press the banana, it should not soft. The soft bananas are ripen and they are not good to make samosa. Avoid from buying the already ripen banana. If you tap this raw fruit, there should be some sound. The quality of the sound depicts how much good, nice fully matured is the raw banana.
These bananas come in various sizes, you have to be careful with the length of raw banana as well. The young bananas are too small in size and are not appropriate for cooking. Whereas any banana from Medium to large size is suitable for cooking. These raw bananas will have thinner skin and they would be less starchy.
Pick wisely to make the best Jain samosa stuffing with the raw bananas. Once you have the raw Banana, you have to boil it, peel it and then mash it.
How to store the raw banana?
You have to immediately cook the raw banana as soon as after you buy it. The fresher the banana, the better it would taste. It is not advisable to store the raw banana in refrigerator for more than 2 days. If you keep them for more days, their skin would become black. Also, the black skin of the raw banana is not easy to peel. And they would taste nicely when cooked.
If you want to store it outside, then keep in bowl of water. This way it would prevent the ripening of banana for up to 2-3 days.
How long does it take to boil Green Bananas?
To boil the green bananas:
- Cut off both ends
- Peel off the skin by cutting a straight from top to bottom.
- Keep the bananas to boil in salted water.
- Let them boil for some time. Cook approximately for 15 minutes
- Remove them from cooker with fork.
- Discard skins.
- Again boil the bananas until tender.
The green bananas would take at least 20 minutes or more to boil. To prevent the bananas from turning brown, you can add 1 tsp. of lemon juice to the salted water.
What happens when you boil a banana?
There are many things which you can do after the banana is boiled. You can sprinkle some cinnamon over it. You can have the banana tea and it is soothing to the body. It is also healthful for many reasons.
How to make Jain Samosa Kadhi Chaat?
You can make the Samosa Chaat from these hot samosas. Top these Jain samosas with an interesting mild yet spicy flavored coconut Kadhi. Drizzle some chutney and sprinkle the thick Sev. This spicy and tangy Samosa Chaat is instant and perfect tea time snack. It is ideal for boring days or for rainy evenings.
It is easy to make the Jain Samosa Kadhi Chaat at home. Firstly prepare the samosa with the above recipe and then begin to prepare the Kadhi. For the coconut Kadhi, you would mainly need coconut milk and other condiments. Prepare the Kadhi with the curd and the corn flour mixture. Add in milk and water along with the tempering of spices.
Spoon this delicious coconut Kadhi over your hot samosa and have it with any warm beverage of your choice.
Variation in Jain Samosa Stuffing:
If you want to twist with the flavors and taste of your samosa, then you can do little variation in your samosa stuffing.
- Masala: For the spicier stuffing, use 6 to 7 Kashmiri red chillies. Along with cumin and coriander seeds, you can use cinnamon sticks and cloves. Roast all the masala ingredients and grind in the mixture to powder.
- Filling: For the tasty and tangy filling, apart from the dry mango powder, you can add the Chaat masala. Also you can add chopped cilantro leaves and the pomegranate seeds powder as well.
Suggestions for Samosa:
- These Samosa’s and their stuffing can be prepared ahead of time. Fill the stuffing within the samosa cone and can freeze them.
- You can store the samosa in fridge for a month.
- Both the fried and the un-fried samosa can be refrigerated.
- If you are freezing the fried samosa, then before freezing fry them properly. Deep fry them till the samosa changes the color to very light gold brown.
- When the Samosas become cool and come at room temperature, pack them in zip lock bags and freeze them.
- To re-heat the frozen samosas, take them out from the fridge and fry again on low heat.