Pav Bhaji Recipe- Samosa Pav with Green & Garlic Chutney

Last Updated on 2 months by Neha Deshmukh

Pav Bhaji Recipe – Samosa Pav With Green & Garlic Chutney

Okay, let’s be real. Pav Bhaji is life, right? But sometimes, you want a little twist on the classic. That’s where Samosa Pav comes in! Imagine all the deliciousness of pav bhaji, but with a perfectly spiced, crispy samosa nestled inside. Trust me, once you try this, you’ll be hooked. I first made this for a friend’s birthday, and it was a total hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This Samosa Pav recipe is seriously easy and SO satisfying. It’s a fantastic way to use up leftover samosas (though making fresh ones is always best!). Plus, the combination of textures – the soft pav, the crunchy samosa, and the vibrant chutneys – is just incredible. It’s a quick snack or light meal that’s bursting with flavour.

Ingredients

Here’s what you’ll need to make this Samosa Pav magic happen:

• 4 pav (bread rolls)
• 4 medium-sized samosas
• 1 small bowl green chutney
• 1 small bowl sweet tamarind chutney
• 1 tablespoon dry garlic red chili chutney

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Pav: You want soft, fluffy pav. The regular, slightly sweet Indian dinner rolls work best. You can find these at most Indian grocery stores.
• Samosas: Traditionally, samosas are filled with spiced potatoes and peas, but regional variations are endless! Some use lentils, others add minced meat. Feel free to use your favourite filling.
• Chutneys are Key: Seriously, don’t skimp on the chutneys! Freshly made chutneys are the best, but good quality store-bought ones will work in a pinch. The combination of sweet, tangy, and spicy is what really elevates this dish. I always make extra chutney – it’s amazing with everything!

Step-By-Step Instructions

Alright, let’s get cooking! This is super simple, I promise.

1. First, gather all your ingredients. Having everything ready to go makes the process so much smoother.
2. Now, gently slice the pav horizontally, being careful not to cut all the way through. You want to create a pocket for the samosa.
3. Spread a generous layer of green chutney on both inner sides of the pav. Don’t be shy!
4. Next, drizzle some sweet tamarind chutney over the green chutney. This adds a lovely sweetness that balances the spice.
5. Sprinkle a little dry garlic red chili chutney on one or both sides of the pav, depending on how much heat you like.
6. Gently flatten the samosas slightly (this helps them fit nicely). Then, carefully place one samosa inside each pav.
7. Serve immediately! The samosa pav is best enjoyed when the pav is soft and the samosa is still crispy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overfill the pav: You want to be able to close it comfortably without the filling spilling out.
• Warm the pav slightly: A quick toast or microwave can make the pav even softer and more delicious.
• Assemble just before serving: This prevents the pav from getting soggy.

Variations

Want to customize your Samosa Pav? Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to spice, use less dry garlic chutney or omit it altogether. For extra heat, add a pinch of chili powder to the green chutney.
• Jain Adaptations: For a Jain-friendly version, simply omit the onion and garlic from the chutneys.
• Street Food Style vs. Home Style: Street vendors often add a little butter to the pav for extra richness. Feel free to do the same at home! My grandma always used to add a tiny bit of lemon juice to the chutneys for extra zing.

Serving Suggestions

Samosa Pav is delicious on its own, but here are a few things you can serve alongside it:

• A side of sliced onions and a lemon wedge.
• A cup of hot chai (Indian tea).
• Some crunchy papdi (Indian crackers).

Storage Instructions

This is best enjoyed fresh, but if you have leftovers:

• Pav: Store leftover pav in an airtight container at room temperature for up to 2 days.
• Chutneys: Store chutneys in airtight containers in the refrigerator for up to 5 days.
• Samosas: Leftover samosas can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer to restore crispness.

FAQs

Got questions? I’ve got answers!

• What type of pav is best for Samosa Pav? The soft, slightly sweet Indian dinner rolls are ideal.
• Can I make the chutneys ahead of time? Absolutely! In fact, the flavours develop even more if you make them a day in advance.
• How long will the chutneys last? Up to 5 days in the refrigerator in an airtight container.
• What is the origin of Samosa Pav? It’s a popular street food snack that originated in Mumbai, India. It’s a delicious fusion of flavours and textures!
• Can I air fry the samosas instead of deep frying? Yes, you can! Air frying will result in a slightly different texture, but it’s a healthier option.
• What can I serve alongside Samosa Pav? Sliced onions, a lemon wedge, and a cup of chai are all great choices.