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.
- Maida - 2¼ cup
- Oil / Ghee - ¼ cup ( I used oil)
- Carom seeds - ¼ tsp
- Salt to taste
- Water as Needed
- Oil for Frying
- 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
- 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 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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