Jain Samosa Recipe : The Jain Version of Tasty Triangles!

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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.

Jain Samosa

Author: Chandni Agrawal
Recipe Category: Snack
Cuisine: Indian
Serves: 4

Description: These Jain samosas are as delicious as regular Punjabi Samosa. They have similar crispy and crunchy texture. These samosa without any potatoes, onions or garlic are samosas are made for Jains people. Samosas are probably the most popular Indian appetizer and are often served as snacks and starters.

Jain Samosa Recipe without Potato

Ingredients For Making Jain Samosa Recipe:

The ingredients to make the Jain Samosa are almost same as Punjabi Samosa with some change. There is no difference in the ingredients required to make the dough of samosa pastry. In the samosa stuffing, we are using banana and peas are the two main veggies along with other spices. Also, in the Jain version of Samosa, the ginger-garlic paste is not used.

For Dough:

Maida ( all-purpose flour) – 250 grams
Oil – 50 grams
Salt to taste
Carom (ajwain seeds) – ½ tsp.
Water – 4 tbsp. (to bind the flour)

Note: For binding the dough, you can also use. Any type of oil can be used. Add the water in the required quantity to properly bind the flour. Use Saffola oil when making.

Sprinkle the salt as per taste (approximately ¾ tsp. would be needed). It is recommended to use warm water to make the dough. Ajwain Seeds are optional. You may substitute them with cumin seeds.

For Jain Samosa Stuffing:

Raw Banana – 1 cup
Peas (fresh / frozen) – ½ cup
Jeera/ Cumin Seeds – ½ tsp.
Garam Masala Powder – ¾ tsp.
Hing / Asafoetida – a pinch
Amchur Powder / Dry Mango Powder – ½ tsp.
Green Chillies – 2 pieces
Red Chilli Powder – ⅔ tsp.
Coriander Seeds – ½ tsp.
Oil :

For Stuffing – 1 tbsp.
For Deep Frying – 4 tbsp.

Note: Use the fresh green chillies. Deseed and chop them or even make the smooth green chilli paste. You can vary the proportion of spices based on taste preferred to your taste palates. Dry fruits like cashews, almonds or raisins can be added. Prepare the garam masala at home and use the fresh spice mix.

Steps for Jain Samosa Recipe:

It is very easy to make the Samosa in the Jain version. The making of dough for the samosa Patti is similar as regular samosa recipe. The stuffing is made from boiled and mashed banana along with peas and other spices. Then you carefully have to roll the samosa into their triangle shape and deep fry them. Follow the steps for the Jain samosa recipe and make the samosa at home.

Preparation of Dough:

Take 2 cups of Maida and add in the large sized mixing bowl.
Then drizzle some oil in this bowl along with ½ tsp. carom seeds.
Sprinkle salt as per taste. (Season the mixture with ¾ tsp. salt)
With your palms, carefully mix all the ingredients well.
Mix in such a way that ghee combines with flour to make one mass.
Pour in 2 tbsp. of water and prepare the dough.
While you knead the dough, keep on adding the water as required
Make the firm dough which must be sticky.
Cover this dough with a damp cloth.
Keep this bowl of dough aside for a while. Proceed with preparing stuffing

Note: You must rub the oil into flour with your fingertips, it will give the dough breadcrumb like consistency. The mixture should be dry and must clamp on joining.

You have to properly mix the oil or the ghee with the flour to get the flakiness and crispness in the samosa texture.

Preparation of Jain Samosa Stuffing:

Boil Banana: Take the unripe banana and cut its ends. Lengthwise make the two cut of banana. Do not remove or peel off its skin. Keep the banana in the boiling water. Pressure cook these raw bananas in a pressure cooker, for up to 3 whistles. After 15 minutes, take them out, drain water and remove their skin. Again, boil the water with salt and then add the banana. Cover them and gently boil. Pour in cold water after 10 minutes and again boil. Drain the excess water and let the banana cool. Now, chop the banana and crumble them. Do not mash too finely. Keep aside.
Boil Pea: Clean, wash and take the peas to pressure cooker. Boil them over a medium flame (You can even steam them). Wait and cook till the peas are tender and get brighter green colour. Drain the peas and take them to the bowl.
Take a nonstick pan or a skillet. Add the oil or ghee in it.
Switch on the stove, and keep the oil or ghee to heat on a medium flame.
Now when the oil is sufficiently heated, add cumin seeds.
When the cumin seeds begin to crackle, add the coriander seeds.
Fry them along with cumin seeds. Let these seeds splutter.
Now in this heated oil, add a pinch of Asafoetida and stir it.
Then add finely chopped green chillies to the pan. (If you are using green chilli paste, then mix it and stir.)
Fry these chillies till they are aromatic and start to leave the raw smell.
Then lower the flame and mix all the spice powders you are using.
Add the red chilli powder along with the dry mango powder and the Garam Masala.
Now add the mashed bananas and the boiled peas in this mixture.
Season the mixture with the salt in the required amount.
Check the taste of all the stuffing. Add more spice powders like red chilli powder, amchur powder and Garam masala if you feel the need.
Saute the mixture continuously for around 5 minutes.
Sprinkle the chopped coriander leaves over the mixture.
Mix these coriander leaves properly.
Switch off the flame and add little lime juice.
Transfer the mixture from the pan to the bowl.
Let the banana-peas stuffing cool down.

Note: Thaw the frozen peas before using. The frozen peas need not be boiled. But, the fresh green peas needs to be boiled. You can boil the peas either separately or along with potatoes. If you are using the dry peas, then you must soak them in water for 5-6 hours before boiling them.

Add the dry fruits to the mixture before adding mashed banana and boiled peas. Let them fry and cook for a while before you switch off the flame.

Making Jain Samosa Cone with Stuffing:

After 40 minutes, take the dough and check it.
Once again knead the dough with light hands.
Now, take some portion of the dough make a small ball from it. (Divide into the number of samosas you want to make. This way make the equal sized small balls.)
Take one of these balls, roll between your palms and press it to flatten.
Before you start rolling these balls, grease the rolling area.
Roll the small balls in an oval shape with the help of rolling pin.
Keep the size of the samosa pastry about 6” × 3”. The thickness should be kept medium. (Do not roll too thick or too thin.)
Cut these samosa pastries into two portions. (You can use knife or pastry cutter.)
The cutting should be through the center of the samosa pastry.
At the straight edge of the pastry, apply some water and give the shape of a cone.
Join the two end edges of the samosa pastry. Bring the watered edge on the top of the plain edge.
Brush little water and seal the edges properly. Put some pressure on these edges so that they get sealed well.
Now stuff these prepared samosa cone with banana-peas filling.
On the edge of the round samosa cone, apply water with your fingertips and seal the edges. (You may also brush the water around the circumference.)
Also, pinch small portion on the edge. This way the edge would become flat and samosa can stand.
Apply very light pressure on both the edges. Cross check one if there any open edge or crack. (Seal if you find any!)
If your samosa edge is not properly sealed, then the stuffing will come out. Take care to seal the edges perfect so that no stuffing can leak in the oil while frying.
Repeat the same process of making samosa and stuffing them.
Keep the done samosa covered with a moist kitchen napkin.

Note: You can use the brush or your fingertips to apply some water on the straight edge of the sliced pastry.

Frying the Jain Samosa:

Take pan or Kadhi and keep the oil to heat for deep frying the samosa.
Check whether the oil is heat enough to fry the samosa or not.
If the oil is sufficiently hot, then slide the stuffed samosa in the frying pan.
After sliding the samosa, turn the flame to medium or low.
Fry the Samosas until their texture becomes golden brown.
Fry the samosa from all the sides. To evenly fry it, keep flipping the samosa in the pan.
The properly fried samosa should have crunchy and crispy texture.
After they are fried, transfer each of the fried samosas from pan to the plate.
Spread the oil absorbent paper on the plate to remove excess oil.
Repeat the procedure of frying the samosa for all remaining pieces of samosa.
Before sliding the samosa in the oil, change the flame to high. After the samosa is in the oil, lower the flame and fry the samosa.
Fry all the samosa’s in a similar manner.
For the crispier and crunchier texture, you have double fry the samosa.

And the delicious Jain Samosa are ready to eat!

Note: While frying the samosa is different batches, take care of the temperature of the oil. When you slide the samosa the oil has to be hot but when you are frying them, then you have to change the temperature to medium.

Additional Information:

Calories: 650 calories
Total Time: PT35M
Date Published: 2016-07-17

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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.

Remarks:

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.

Garnishing:

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

Serving Idea:

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.

Quick Tip:

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.

Time	Serving	Calories
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.