Jain Kache Kele Ke Samose Recipe | Jaipuri Pakoda Chaat ~ Jain Recipes
 
Prep time
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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:
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.
Recipe by Desi Fiesta at https://www.desifiesta.com/2018/04/jain-kache-kele-ke-samose-recipe-jaipuri-pakoda-chaat-jain-recipes.html