Jain Kache Kele Ke Samose Recipe | Jain Jaipuri Pakoda Chaat ~ Jain Recipes

Kache kele ke samose is a wonderful jain option and can be had anytime of a year. For the jain who follow no onion no garlic no root veggies in Chaumasa or chaturmas which is holy period of four months when people do fasting , Observe religious duties this is perfect snack they don’t have to worry about the potato filling . As it is the rainy season jain monks would halt in a place for 4 months and won’t wander as it might kill insects and organisms which we can’t see with our naked eye. We won’t shift our  homes too for this 4 months. So some people do follow no onion no garlic no roots diet for 4 months and we always have to break our heads to cook for them as I said earlier I am a onion garlic lover and would have to betray them. Raw bananas are perfect substitute for making the potato dish to a jain version, even pani pooris in stalls serve Jain pani poori no a days which has sprouts , channa or raw banana as filling. Jain foods have gotten very popular in chennai at least I see so many restaurants serving wonderful jain meal.

I have been wanting make jain dishes for my blog from so long but am so fond of onion and garlic that I just didn’t get over them, am glad I chose this theme for this month it is a joy making my own versions of recipes. While thinking about No onion No garlic I wanted to include some chaat and fried snacks as well. I have already posted kachoris so thought making a jain version of samosa. Though we are fond of aloo stuffing samosa raw banana tastes very close to it. I had also made a rajasthani special Jaipuri pakoda chaat which is my non fried version of chaat. Initially For letter J I had planned to make Jain kofta curry but then my hubby would love having snacks after he come’s home from office so I decided I should make him some snack and ended up making these two delicious chaat and tea time favorite snack. Oh am so glad that I made these today , they came out yummy and you won’t miss the traditional potato filling for sure. I am thoroughly enjoying cooking for the this theme and thinking of ideas to make No onion No garlic versions for snacks, these will save me some time from thinking when i want to make some no onion no garlic dishes no roots dishes. I have some nostalgic memories about school were we learned first how to make made samosas , my teacher would always say perfect samosa are the ones which doesn’t have too many pimples poping out .. but yeah we will sure get some pimples eating them but I never cared :P..

Jaipuri pakoda chaat is a rajasthani street food chaat which is sold by many hawkers or vendors  there, I had seen this recipe in a book  from tarla dalal and adapted the recipe but did tweak it a lot.

How to make Jain Jaipuri Pakoda chaat (Non fried Chaat) ?

• Take equal quantity of dal  ( Chilke wali moong dal, yellow moongdal, Urad dhal) in a bowl and soak it for 2-3 hours
• After they soak well grind it in to a thick batter with some cut green chillies and salt.
• Heat a paniyaram pan, pour in some oil , then the batter in each cavity.
• Cook them in low flame , flip and cook the other side as well.
• Cook the pakodas till slightly brown, Once cooked remove them from the pan.
• Cut each pakodas to half place it in a bowl, add chopped cucumber, tomatoes, chaat masala.
• Drizzle some green chutney and meethi chutney.Pour in beaten curd with some salt.
• Sprinkle some ompodi and masala channa, red chilli pd , kala namak and the chaat is ready to serve.

Coming to the Jain Kache kele ke samose recipe …

Ingredients

For Dough 

• Maida – 2 1/4 cup
• Oil / Ghee – 1/4 cup ( I used oil)
• Carom seeds – 1/4 tsp
• Salt to taste
• Water as Needed
• Oil for Frying

For Filling

• Raw banana /Kachhe kele – 2 medium ( I used Burro)
• Peas – 1/2 cup ( boiled)
• Whole coriander – 2 tbsp
• Fennel seeds – 1 tbsp
• Coriander leaves – 1/2 cup
• Green Chillies – 3 no
• Red chilli pd – 1 tsp
• Turmeric pd – 1/4 tsp
• Coriander pd – 1/4 tsp
• Garam masala – 1/2 tsp
• Cashew and raisins – few chopped
• Salt to taste
• Oil – 2tbsp

Method

• First make the dough, Combine maida, salt, carom seeds oil and mix them well.
• This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
• If you press some flour in your fist it should hold its shape.
• Add water little by little and make a stiff dough. Cover and let it rest for an hour.
• Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
• Grind green chilli and coriander leaves in the mixer and keep it ready.
• Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
• Peel the cooked raw banana and mash them well .
• In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
• Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala , cashew and raisins and saute the masala in low flame, till it leaves out nice aroma.
• Add the mashed raw banana and Mashed boiled peas and mix them well.
• Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
• After they combine well turn off the heat and keep it aside so the filling cools down completely.
• Knead the dough well again and make it smooth, divide the dough to equal parts.
• Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
• To shape the samosa keep a bowl of water ready to seal the ends.
• Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
•  Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
• Shape all the samosas like so and keep them uncover for 15-20 mins .
• Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
• Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
• Turn them at and cook them till they turn golden brown in color.
• Remove them and drain them on a kitchen towel.
• Serve them hot with any green chutney or ketchup or meethi chutney.

5.0 from 8 reviews

Jain Kache Kele Ke Samose Recipe | Jaipuri Pakoda Chaat ~ Jain Recipes

 

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Prep time

2 hours

Cook time

1 hour

Total time

3 hours

 

Kache kele ke samose is a perfect tea time snack with no onion no garlic added and a Jain friendly recipe with No root veggies too. These deep fried snacks are fantastic as party food or a tea time snack.

Author: Manjula Bharath

Recipe type: Tea Time Snacks

Cuisine: Jain cuisine

Serves: 8

Ingredients

For Dough

• Maida - 2¼ cup
• Oil / Ghee - ¼ cup ( I used oil)
• Carom seeds - ¼ tsp
• Salt to taste
• Water as Needed
• Oil for Frying

For Filling

• Raw banana /Kachhe kele - 2 medium ( I used Burro)
• Peas - ½ cup ( boiled)
• Whole coriander - 2 tbsp
• Fennel seeds - 1 tbsp
• Coriander leaves - ½ cup
• Green Chillies - 3 no
• Red chilli pd - 1 tsp
• Turmeric pd - ¼ tsp
• Coriander pd - ¼ tsp
• Garam masala - ½ tsp
• Oil - 2tbsp

Instructions

1. First make the dough, Combine maida, salt, carom seeds oil and mix them well.
2. This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
3. If you press some flour in your fist it should hold its shape.
4. Add water little by little and make a stiff dough. Cover and let it rest for an hour.
5. Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
6. Grind green chilli and coriander leaves in the mixer and keep it ready.
7. Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
8. Peel the cooked raw banana and mash them well .
9. In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
10. Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala and saute the masala in low flame, till it leaves out nice aroma.
11. Add the mashed raw banana and Mashed boiled peas and mix them well.
12. Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
13. After they combine well turn off the heat and keep it aside so the filling cools down completely.
14. Knead the dough well again and make it smooth, divide the dough to equal parts.
15. Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
16. To shape the samosa keep a bowl of water ready to seal the ends.
17. Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
18. Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
19. Shape all the samosas like so and keep them uncover for 15-20 mins .
20. Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
21. Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
22. Turn them at and cook them till they turn golden brown in color.
23. Remove them and drain them on a kitchen towel.
24. Serve them hot with any green chutney or ketchup or meethi chutney.

3.5.3229

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