SAMOSA CHAAT

Samosa is an exceptional snack in its own way, but when combined with chole and chutney it can turn out to be a lip smacking chaat affair. So today we’re gonna make this delicious chaat at our home, the easy way.

Samosa Chaat

Samosa Chaat

 

Let’s Start

Ingredients

For the samosa covering:
1/2 cup refined flour (maida)
2 tsp ghee, melted
salt to taste

For the samosa filling:
1 cup potato, cubed and boiled
1/2 cup boiled green peas
2 tbsp capsicum, chopped
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
2 tbsp oil
salt to taste
oil for deep-frying

For Chole:

3/4 cup kabuli chana (white chick peas)

3-4 Tea bags (for colour)
1/2 tsp baking soda
3 tsp oil
1/2 cup boiled and peeled potato cubes
3/4 cup finely chopped onions
1 tsp coriander-cumin  (dhania-jeera) powder
1 tsp chilli powder
1 tsp garam masala
1 tsp dried mango powder (amchur)
2 tsp lemon juice
1/4 tsp freshly ground black pepper (kalimirch)powder
1/2 cup tomato cubes
salt to taste

For the garnish:

1/2 cup Khajur Imli ki Chutney
1/2 cup Green Chutney
2 tbsp chopped coriander (dhania)
2 tbsp chopped onions
2 to 3 tomatoes, sliced (optional)

Method


    For the samosa covering

    1. Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well.
    2. Divide the dough into 6 equal portions and roll each portion into oval shape. Keep aside.


    For the samosa filling

    1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste.
    2. Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt.
    3. Mix well and mash lightly.
    4. Remove from the fire, cool, divide into 12 equal portions and keep aside.


    For the samosas

    1. Divide each samosa covering oval into 2 halves.
    2. Make a cone from each part and stuff with the filling.
    3. Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 11 more samosas.
    4. Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.

    For Chole

    1. Soak the kabuli channa for at least 6 hours. Drain well
    2. Combine the kabuli chana, soda bi- carb, salt and tea bags in a pressure cooker and pressure cook in medium heat for 3 whistles.
    3. Allow the steam to cool before opening the lid. Keep aside.
    4. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes.
    5. Remove the potatoes and keep aside.
    6. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
    7. Add the coriander-cumin powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute.
    8. Add the boiled kabuli chana , salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    9. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.

    How to serve

    1. Place the hot samosas  in a serving bowl and smash them using a spoon, pour the hot chole over them.
    2. Top with the khajur imli ki chutney and green chutney.
    3. Garnish with the coriander, onions and tomatoes.
    4. Serve hot.

    You dont have to go out to eat yummy samosa chat. You can make it at home, easily, hygienically and tastier filled with your love!!

    ankit

    ankit

    I’ am a chef by profession, passionate about cooking and at the same time exploring it as well. I love to write and share my experiences in this profession of mine.

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