Samosa Chaat




Samosa Chaat

Ingredients

For Dough

  • 2 cups Refined flour, рдореИрджрд╛
  • ┬╝ cup Semolina, powder, рд╕реВрдЬреА
  • ┬╝ tsp Carom seeds, рдЕрдЬрд╡рд╛рдпрди
  • тЕУ cup Ghee, рдШреА
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
  • Chilled water, рдардВрдбрд╛ рдкрд╛рдиреА

For Filling

  • 2 tbsp Oil, рддреЗрд▓
  • 1 ┬╜ tbsp Ghee, рдШреА
  • 5-6 no. medium Potatoes (boiled & diced) рдЙрдмрд▓реЗ рд╣реБрдП рдЖрд▓реВ
  • 1 inch Ginger (peeled & chopped) рдЕрджрд░рдХ
  • 3-4 no. Green chillies (less spicy & chopped) рд╣рд░реА рдорд┐рд░реНрдЪ
  • 3-4 tbsp Coriander leaves, chopped, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛
  • 2 ┬╜ tbsp Prepared Masala, рддреИрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдорд╕рд╛рд▓рд╛
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
  • ┬╜ tsp Dry mango powder (optional) рдЖрдордЪреВрд░ рдкрд╛рдЙрдбрд░

For Masala

  • 1 ┬╜ heaped tbsp Black peppercorns, рдХрд╛рд▓реА рдорд┐рд░реНрдЪ рдХреЗ рджрд╛рдиреЗ
  • 1 heaped tbsp Fennel seeds, рд╕реМрдВрдл
  • 1 tbsp Cumin seeds, рдЬреАрд░рд╛
  • 1 ┬╜ tbsp Coriander seeds, рдзрдирд┐рдпреЗ рдХреЗ рдмреАрдЬ
  • ┬╝ tsp Asafoetida, рд╣реАрдВрдЧ
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░

For Samosa

  • ┬╜ tsp Oil, рддреЗрд▓
  • Prepared Dough, рддреИрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдЖрдЯрд╛
  • Prepared Filling, рддреИрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдорд┐рд╢реНрд░рдг
  • Oil for frying, рддрд▓рдиреЗ рдХреЗ рд▓рд┐рдП рддреЗрд▓

For Chutney

  • ┬╜ cup Tamarind (soaked for 10 minutes) рдЗрдорд▓реА
  • ┬╝ cup Jaggery, рдЧреБрдбрд╝
  • ┬╜ cup fresh Mint leaves, рдкреБрджреАрдирд╛ рдкрддреНрддрд╛
  • 1 cup fresh Coriander leaves, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛
  • 3-4 no. Green chillies, рд╣рд░реА рдорд┐рд░реНрдЪ
  • ┬╜ inch Ginger (peeled & roughly chopped) рдЕрджрд░рдХ
  • ┬╝ cup Water, рдкрд╛рдиреА
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
  • 2 tbsp Oil, рддреЗрд▓
  • 2 cups Water, рдкрд╛рдиреА

For Cooking Chole

  • 2 tbsp Oil, рддреЗрд▓
  • ┬╜ tsp Cumin seeds, рдЬреАрд░рд╛
  • ┬╜ inch Ginger (peeled & chopped) рдЕрджрд░рдХ
  • 2 no. Green chillies (slit into half) рд╣рд░реА рдорд┐рд░реНрдЪ
  • Prepared Chutney, рддрдпрд╛рд░ рдХреА рд╣реБрдИ рдЪрдЯрдиреА
  • 3 cups Chickpeas (boiled with salt) рдЙрдмрд▓реЗ рд╣реБрдП рдЫреЛрд▓реЗ

For Assembling

  • Fried Samosa, рддрд▓реЗ рд╣реБрдП рд╕рдореЛрд╕реЗ
  • Onion, sliced, рдкреНрдпрд╛рдЬ
  • Green chili, рд╣рд░реА рдорд┐рд░реНрдЪ
  • Lemon wedge, рдиреАрдВрдмреВ рдХреА рдлрд╛рдВрдХ
  • Cooked chole, рдкрдХреЗ рд╣реБрдП рдЫреЛрд▓реЗ

For Garnish

  • Pomegranate pearls, рдЕрдирд╛рд░ рдХреЗ рджрд╛рдиреЗ
  • Coriander sprig, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛

Process

For Dough

  1. In a parat, add refined flour, semolina, carom seeds, ghee, salt to taste and rub it well.
  2. Add chilled water and knead it into a hard dough.
  3. Cover it with the muslin cloth and keep it aside to rest for 15-20 minutes.

For Filling

  1. In a kadai, heat oil, ghee, add potatoes and cook it until golden brown.
  2. Add ginger, green chili, coriander leaves and toss it well.
  3. Add prepared masala, salt to taste, dry mango powder and mix it well.
  4. Transfer it to a tray and keep it aside to cool down at room temperature.

For Masala

  1. In a pan, add black peppercorns, fennel seeds, cumin seeds, coriander seeds, asafoetida, salt to taste and dry roast it for 2-3 minutes on medium flame.
  2. Transfer it to a mixer grinder jar and grind it coarsely.
  3. Keep it aside for further use.

For Samosa

  1. Apply oil on the table top to prevent sticking the dough.
  2. Divide dough into lemon size balls and flatten it with the help of a rolling pin.
  3. Cut the dough into two equal parts and apply water on the edges.
  4. Stuff the prepared filling and seal the edges to make samosas.
  5. Place prepared samosas into medium hot oil and fry it until golden in color.
  6. Transfer it to an absorbent paper and keep it aside for further use.

For Chutney

  1. In a bowl, add tamarind, jaggery, mint leaves, coriander leaves, green chilies, ginger, water, salt to taste and oil.
  2. Transfer it to a mixer grinder jar and grind it into a smooth paste.
  3. Transfer it to a bowl, add water and mix it well.
  4. Keep it aside for further use.

For Cooking Chole

  1. In a deep handi, heat oil, add cumin seeds, ginger, green chilies, prepared chutney and get a quick boil.
  2. Add boiled chickpeas and cook it for 10-12 minutes or until thick on medium flame.
  3. Turn off the flame and keep it aside for further use.

For Assembling

  1. In a serving dish, place fried samosas, add onion, green chili, lemon wedge and prepared chole.
  2. Garnish it with pomegranate pearls and coriander sprig.
  3. Serve hot.



*Recipe on video and text may differ from each other!


How to cook Samosa Chaat:








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