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?
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.
- frozen grated coconut
- walnuts or pecans
- lemon juice
- golden raisins
- green chillies
- ground cardamom
- all purpose flour
- black onion seed (Nigella)
- baking soda
- warm water
How to Make Mava Samosa
- Make the filling by toasting the coconut with the semolina.
- Add water and the rest of the filling ingredients.
- Make the samosa dough with the flour, baking soda, yogurt, onion seed and water..
- 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!
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.
- Multi Grain Vegetable Samosas
- Potato Paneer Chickpea Samosas
- Black Chickpea and Spinach Samosas
- Breakfast Samosas
Gujarati Mava Samosa
- 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
- 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.
- 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.
- 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.
Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!
Mireille even though I live in Gujarat..I have never had these samosas .but must say they look great..loving that stuffing and what I liked most is the salad combo!..baking in the first place and then making it a complete healthy meal..wow..really amazing:))
Wow wat a wonderful stuffing,simply loved the way you baked them..Guilt free samosas.
Mawa samosa looks perefect and delicious.
My Monthly Event – Spotlight:Curries/Gravies".
Awesome one again Mireillie, baking this makes it so healthy and on top you had with salad..how wonderful!
Baked samosas!Wow and that filling,sweet and spicy,lovely!!! The way you have plated them with salad is really yum…
Very nice. I don't have any words to say how awed I am with your interest in Indian cooking. Great job.
I like that stuffing and you baked them wow simply superb. I am just looking at that bowl of salad with samosa s yummmm.
Your Samosa looks perfect. Love the fact that you added to the salad. Enjoyed all your 3 posts! You are a daring cook!
That's now really an interesting filling.
Very healthy way of preparing samosas. The filling is quite interesting….
That's a very interesting filling for samosa.. Sounds delicious. Loved the baked version — healthy & yummy..
The Pumpkin Farm
very interesting filling….i will def try these
Wow!!!!Nice filling and a baked one…..I am bookmarking this