Mava Samosa Recipe from Gujarat

Last Updated on December 14, 2020 by Chef Mireille

Mava Samosa are a regional Samosa Recipe from Gujarat. These have a unique samosa filling with coconut, jaggery, nuts and chillies. They are both sweet and spicy at the same time.

Are you ready to try these unique but oh so delicious samosas?

Mava Samosa

Most people who have ever tried Indian food have had a samosa.  It is the most common appetizer at any Indian restaurant.  There are usually two options – mildly spiced potatoes and green peas or chicken.  When I saw this unique version in one of my cookbooks, I immediately wanted to try it.

These samosas come from the state of Gujarat, which is famous for their mix of sweet and hot in both savory  dishes and desserts.  Gujarat is a coastal state located on the northwestern coast of India.  It is one of the most industrialized states of India and also happens to be the birthplace of Gandhi.  The people of Gujarat speak their own language called Gujarati.

Ingredients

• frozen grated coconut
• walnuts or pecans
• ghee
• semolina
• lemon juice
• jaggery
• golden raisins
• green chillies
• ground cardamom
• salt
• all purpose flour
• black onion seed (Nigella)
• baking soda
• warm water
• yogurt

How to Make Mava Samosa

• Make the filling by toasting the coconut with the semolina.
• Add water and the rest of the filling ingredients.

Samosa Filling

• Make the samosa dough with the flour, baking soda, yogurt, onion seed and water..

Samosa Dough

• Fill the samosas.

How to Fill Samosas

• Now, here is how to get traditional triangle shaped samosas.  First take a small ball of dough and roll as close to a circle shape as you can, as thin as possible.  The dough is soft, but not sticky so is very easy to roll very thin, without sticking or breaking.  Cut this circle in half.
• Place a few spoonfuls of filling in the middle and fold over so that you get a point on the top.  Fold over the other side now, using water to seal the edges so that they stick together.  Fold up the bottom, using water again to seal the edges.  Place on prepared cookie sheet and repeat until all the dough is used up.

• Spray a parchment lined baking sheet with non stick spray. This will ensure the samosas are nice and golden brown on both sides.
• Brush the tops with milk and bake for 15 minutes.

Perfect delicious samosas, but way healthier with this baked version.

These were so delicious – sweet and savory at the same time, with the chili taste in the background but not overpowering.

These oven baked samosas complemented this healthy salad with chickpeas, almonds and apple and my own Apricot Balsamic Dressing.  What a healthy and yummy lunch I had!

My Healthy Lunch

I highly recommend these unique regional samosas. Once you try it, this will become your favorite samosa filling.

Don’t forget to check out some of these other Healthy Baked Samosa Recipes.

Samosa Recipes

• Multi Grain Vegetable Samosas
• Potato Paneer Chickpea Samosas
• Black Chickpea and Spinach Samosas
• Breakfast Samosas

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Gujarati Mava Samosa

Regional Samosa Recipe from Gujarat with coconut, jaggery and chili. Sweet and spicy at the same time!

Prep Time1 hr

Cook Time25 mins

Course: Appetizers

Cuisine: Indian

Servings: 14 samosas

1x2x3x

Calories: 251kcal

Ingredients

Filling Ingredients

• 1 1/2 cups grated coconut
• 1 cup pecans finely chopped
• 1 tablespoon ghee
• 2 tablespoons semolina/cream of wheat
• 1/2 cup water
• 2 teaspoons lemon juice
• 1/2 cup jaggery grated
• 1/2 cup golden raisins
• 3 green chillies thinly sliced
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt

Samosa Dough Ingredients

• 1 1/2 cups all purpose flour
• 1/4 teaspoon black onion seed aka Nigella Seeds or Kalonji
• 1/8 teaspoon baking soda
• 6 tablespoons warm water
• 3 tablespoons ghee
• 2 tablespoons yogurt
• 1/2 teaspoon salt

Instructions

Filling Instructions

• Toast the coconut in a dry skillet, until golden brown.
• Transfer to a plate.
• Heat ghee in a saucepan and toast the nuts for a minute or two, until they become fragrant.
• Add semolina and fry until golden brown, about 2 minutes.
• Add water, lemon juice, jaggery, raisins, chiles, cardamom and salt. Stir to combine.
• Remove from heat and fold in coconut, Let cool.

Dough Instructions

• In a large bowl, combine flour, baking soda and onion seed.
• In a small bowl, whisk together the water, ghee, yogurt and salt.
• Add to the dry ingredients and mix until dough comes together and knead for a few minutes until the dough is smooth and elastic.

Samosa Instructions

• Preheat oven to 425 F.
• Line a cookie sheet with parchment paper or waxed paper. Spray with non stick spray.
• First take a small ball of dough and roll as close to a circle shape as you can, as thin as possible.
• Cut this circle in half.
• Place a few spoonfuls of filling in the middle and fold over so that you get a point on the top.
• Fold over the other side now, using water to seal the edges so that they stick together.
• Fold up the bottom, using water again to seal the edges.
• Place on prepared cookie sheet and repeat until all the dough is used up.
• Brush the tops with milk and bake for 15 minutes.

Nutrition

Calories: 251kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 142mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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