Diwali special jain samosa with purti vegetable oil

October 13, 2022

Diwali special Jain Samosa

This Jain Samosa recipe is so tasty that your guests will not stop asking for more. The filling of the samosas is prepared using raw bananas instead of potatoes, along with peas and a handful of spices like cumin, fennel seeds, coriander powder, dry mango powder, ginger powder, turmeric, garam masala and more. Since this recipe is Jain, it doesn’t include garlic and onion, but still is as tasty as any other regular samosa.

Ingredients of Jain Samosa

  • – 1/2 cup refined flour
  • – 1/2 teaspoon carom seeds
  • – 2 green unripe bananas
  • – 2 green chilli
  • – 1/4 teaspoon dried ginger powder
  • – 1/4 teaspoon asafoetida
  • – 1/2 teaspoon coriander powder
  • – 1/2 teaspoon sugar
  • – salt as required
  • – 1 teaspoon fennel seeds
  • – 1/2 cup wheat flour
  • – 2 tablespoon ghee
  • – 1/4 cup peas
  • – 1 teaspoon cumin
  • – 1/4 teaspoon turmeric
  • – 1/2 teaspoon dry mango powder
  • – 1/4 teaspoon garam masala powder
  • – 2 tablespoon coriander leaves
  • – 1 cup purti vegetable oil


Knead a dough
In a bowl, add refined flour, wheat flour, carom seeds and salt. Add ghee along with warm water. Mix using your hands and add water little by little. Knead to form a soft and smooth dough. Grease with a few drops of oil and set it aside for later usage.

Boil raw bananas
Peel the raw bananas. Boil water in a pot and drop the raw bananas in it. Boil until a bit soft and drain all the water. Now mash the banana properly.

Make the stuffing
In a pan, heat 2 tbsp purti vegetable oil. Add asafoetida, cumin seeds and chopped green chillies. Saute for a minute. Now add mashed banana, peas and mix well.

Add all the spices
Now add all the spices like dry ginger powder, turmeric, dry mango powder, coriander powder, garam masala, sugar and salt as per taste. Also, crush the fennel seeds lightly and add to the pan. Give a good mix. Cook for about 5-6 minutes and garnish with coriander leaves in the end.

Make samosa wrapper
Now pinch out a ball from the dough and roll it out into a circular sheet. Cut the sheet into half. Take one semi-circle and bring both its edges together to make a cone.

Stuff the samosas
Fill the samosa wrapper with the prepared stuffing and seal the edges properly by folding. Make more such samosas with the remaining dough and stuffing.

Fry the samosas
Now heat oil in a kadhai. Fry the samosas in batches until crispy in texture and golden in colour.

Ready to be served
Your crispy Samosas are now ready to be served. Pair up with green mint chutney and enjoy.


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