Find The Recipe:
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
- In a parat, add refined flour, semolina, carom seeds, ghee, salt to taste and rub it well.
- Add chilled water and knead it into a hard dough.
- Cover it with the muslin cloth and keep it aside to rest for 15-20 minutes.
For Filling
- In a kadai, heat oil, ghee, add potatoes and cook it until golden brown.
- Add ginger, green chili, coriander leaves and toss it well.
- Add prepared masala, salt to taste, dry mango powder and mix it well.
- Transfer it to a tray and keep it aside to cool down at room temperature.
For Masala
- 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.
- Transfer it to a mixer grinder jar and grind it coarsely.
- Keep it aside for further use.
For Samosa
- Apply oil on the table top to prevent sticking the dough.
- Divide dough into lemon size balls and flatten it with the help of a rolling pin.
- Cut the dough into two equal parts and apply water on the edges.
- Stuff the prepared filling and seal the edges to make samosas.
- Place prepared samosas into medium hot oil and fry it until golden in color.
- Transfer it to an absorbent paper and keep it aside for further use.
For Chutney
- In a bowl, add tamarind, jaggery, mint leaves, coriander leaves, green chilies, ginger, water, salt to taste and oil.
- Transfer it to a mixer grinder jar and grind it into a smooth paste.
- Transfer it to a bowl, add water and mix it well.
- Keep it aside for further use.
For Cooking Chole
- In a deep handi, heat oil, add cumin seeds, ginger, green chilies, prepared chutney and get a quick boil.
- Add boiled chickpeas and cook it for 10-12 minutes or until thick on medium flame.
- Turn off the flame and keep it aside for further use.
For Assembling
- In a serving dish, place fried samosas, add onion, green chili, lemon wedge and prepared chole.
- Garnish it with pomegranate pearls and coriander sprig.
- Serve hot.
*Recipe on video and text may differ from each other!
How to cook Samosa Chaat:
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