By Jain Samosa is a special version of India’s favorite snack — the samosa — adapted to follow the Jain principle of ahimsa (non-violence), which excludes underground vegetables like potatoes, onions, and garlic. Instead of the traditional potato filling, this samosa features a savory and aromatic mixture of raw banana, green peas, and spices. The result is a crispy, golden-brown pastry filled with a deliciously spiced, flavorful filling that tastes just as satisfying as the original.
🧺 Ingredients
For the samosa dough:
- 2 cups all-purpose flour (maida)
- 4 tbsp ghee or oil
- ½ tsp carom seeds (ajwain)
- ½ tsp salt
- Water (as needed for kneading)
For the Jain filling:
- 2 medium raw bananas (peeled and boiled)
- ½ cup boiled green peas
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tsp grated ginger
- 2 green chilies (finely chopped)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp amchur (dry mango powder)
- ½ tsp turmeric powder
- 1 tsp fennel seeds (crushed)
- Salt to taste
- Fresh coriander leaves (chopped)
For frying:
- Oil (for deep frying)
Optional accompaniments:
- Tamarind chutney
- Green mint chutney
- Tomato ketchup
🧂 Step 1: Prepare the Dough
- Combine dry ingredients:
In a large mixing bowl, add all-purpose flour, salt, and carom seeds. Mix them well so the seasoning spreads evenly. - Add fat (moyen):
Pour in ghee or oil and rub it into the flour using your fingertips. Keep mixing until the flour resembles breadcrumbs. This step is crucial — it ensures that your samosas turn out flaky and crispy after frying. - Knead the dough:
Slowly add water in small amounts and knead the mixture into a firm, smooth dough. The dough should not be soft like chapati dough — it should be slightly stiff. - Rest the dough:
Cover the dough with a damp cloth and let it rest for 30 minutes. This helps the gluten relax and makes the dough easier to roll later.
🍌 Step 2: Prepare the Jain Filling
Since Jain cooking avoids onion, garlic, and potatoes, we’ll use raw banana (plantain) and peas for the filling — a combination that gives a similar texture and flavor balance.
- Boil and mash:
Boil the raw bananas in water for about 8–10 minutes or until tender. Once cool, peel and mash them lightly with a fork. Don’t over-mash — a few chunks add good texture. - Heat oil and spices:
Heat oil in a pan over medium flame. Add cumin seeds and let them crackle. Then add grated ginger and chopped green chilies. Sauté for 30 seconds until fragrant. - Add the dry spices:
Add turmeric powder, coriander powder, cumin powder, fennel seeds, and garam masala. Stir well to combine the spices. - Add the banana and peas:
Add the mashed bananas and boiled peas to the pan. Mix everything well so the spices coat the filling evenly. - Season and finish:
Add salt, amchur powder, and chopped coriander leaves. Stir everything and cook for 3–4 minutes until the mixture becomes dry and aromatic. - Cool it down:
Turn off the heat and allow the filling to cool completely before stuffing. Warm filling can make the samosa dough soft or soggy.
🧑🍳 Step 3: Shape the Samosas
- Divide the dough:
Once rested, divide the dough into 6–8 equal portions and roll them into balls. - Roll into ovals:
Take one ball, dust it with a little flour, and roll it into an oval or circle about 6 inches long and 5 inches wide. - Cut in half:
Cut the oval into two equal semicircles using a knife. Each semicircle will make one samosa. - Form the cone:
Take one semicircle, apply a little water along the straight edge, and fold it to form a cone shape. Press the edges gently to seal. - Stuff the filling:
Fill the cone with 2 tablespoons of the prepared banana-pea mixture. Be sure not to overfill, as it may burst while frying. - Seal the samosa:
Apply water on the open edge and press firmly to seal the top. Ensure the edges are completely sealed to prevent oil from seeping in during frying.
Repeat the process for the remaining dough and filling.
🔥 Step 4: Fry the Samosas
- Heat oil:
Pour oil into a deep frying pan or kadhai and heat it over medium flame. The oil should be moderately hot — if it’s too hot, the samosas will brown quickly without cooking the crust properly. - Test the oil:
Drop a small piece of dough into the oil; if it rises slowly to the surface, the oil is ready. - Fry in batches:
Gently slide 2–3 samosas into the oil. Fry them on low to medium heat, turning occasionally until they turn golden brown and crisp on all sides. This slow frying ensures a perfectly flaky crust. - Drain excess oil:
Remove the fried samosas using a slotted spoon and place them on paper towels to absorb extra oil.
Repeat with the remaining samosas.
🍽 Step 5: Serve Hot
Serve your Jain Samosas hot with green chutney, sweet tamarind chutney, or simple tomato ketchup. They also pair beautifully with masala chai for an evening snack.
💚 Health and Taste Benefits
- Raw banana acts as an excellent substitute for potato — it’s rich in fiber, potassium, and resistant starch.
- Spinach, peas, and spices add antioxidants and nutrients, making this snack a bit healthier.
- Because it’s free of onion, garlic, and root vegetables, this dish aligns with Jain dietary principles and is perfect for fasting days or religious occasions.
🪄 Tips for the Perfect Jain Samosa
- Dough texture: Ensure the dough is stiff; soft dough will make soggy samosas.
- Frying temperature: Always fry on medium-low heat for even crispiness.
- Sealing: Press the edges tightly; any gap can cause the filling to leak.
- Baking option: For a healthier version, brush samosas with oil and bake at 180°C (356°F) for 25–30 minutes, flipping halfway.
🌟 Final Thoughts
Jain Samosas are proof that traditional recipes can be adapted beautifully to suit dietary needs without losing their essence. The crisp crust, the savory banana-pea filling, and the perfectly balanced spices make this a snack that everyone — Jain or not — will enjoy.
They’re ideal for festive occasions, family gatherings, or simple tea-time cravings. Once you taste the delightful crunch and flavorful filling of these Jain Samosas, you’ll realize that food without onion, garlic, or potatoes can still be bursting with taste, aroma, and joy.
Serve them fresh, share them generously, and enjoy the bliss of this timeless Indian snack — the Jain Samosa!
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