By Aditi Saraswat
August 23, 2026
Craving samosas that use no onion and garlic? This Jain version swaps regular aloo filling with raw banana and peas that make a soft, a bit sweet filling, balanced with cumin, fennel and pepper to get a burst of flavours in every bite.
2 cups all-purpose flour 3 tbsp ghee ½ tsp carom seeds Salt to taste Water, as needed 2 raw bananas, boiled and mashed ½ cup green peas 1 tsp cumin seeds 1 tsp fennel seeds ½ tsp ginger powder ½ tsp black pepper ½ tsp red chilli powder 1 tsp coriander powder 1 tbsp chopped coriander 1 tbsp oil Salt to taste
Make a crisp dough by mixing flour, ghee, carom seeds and salt until they turn crumbly. Add water slowly and knead to make a firm dough. Let it rest.
In a pan, heat oil and add cumin and fennel seeds to it. Let them crackle, then add peas, mashed raw banana and spices and cook everything.
Roll the dough into small ovals, cut them in half and shape each into a cone. Fill each with prepared filling and seal the edges tightly with water.
In a deep pan, heat oil on medium-low and fry the samosas slowly. The gentle frying will give them their classic flaky layers and an even golden colour.
Let the samosas cool down a bit, then serve with coriander chutney for a hearty tea-time snack.