Samosa Chaat

1. 1
   prep · ~30 min

   Prepare the samosa dough.

   1.In a bowl, mix 1 cup all-purpose flour, carom seeds, 1 pinch salt, and 2 tbsp oil. Rub until mixture resembles breadcrumbs.

   2.Add water little by little and knead into a stiff, smooth dough.

   3.Cover with a damp cloth and rest for 30 minutes.

   TIPA stiff dough ensures crispy samosas. Don't add too much water.
2. 2
   prep · ~10 min

   Make the potato filling.

   1.Mash the boiled potatoes roughly in a bowl.

   2.Heat 1 tsp oil in a pan. Add grated ginger and chopped green chilies. Sauté for 30 seconds.

   3.Add coriander powder, cumin powder, red chili powder, and garam masala. Stir for 10 seconds.

   4.Add the boiled green peas, mashed potatoes, and 1 pinch salt. Mix well and cook for 2-3 minutes.

   5.Turn off heat, add dry mango powder and chopped coriander. Mix and let cool completely.

   TIPMake sure the filling is completely cool before stuffing, or the steam will make the samosas soggy.
3. 3
   assemble · ~10 min

   Shape and stuff the samosas.

   1.Divide dough into 6 equal balls. Roll each into a thin oval about 6 inches long and cut in half.

   2.Form a cone with one half, seal the edge with a dab of water.

   3.Fill the cone with 1-2 tbsp of potato mixture, leaving room at the top.

   4.Pinch the open edges together to seal tightly. Repeat for all 12 samosas.

   TIPEnsure there are no cracks in the seal, otherwise oil will seep in and the filling will get greasy.
4. 4
   fry · ~10 min

   Deep fry the samosas.

   1.Heat oil in a deep pan to medium-low heat (around 160°C/320°F).

   2.Gently slide in 3-4 samosas. Fry for 8-10 minutes, turning occasionally, until golden and crisp.

   3.Remove with a slotted spoon and drain on paper towels.

   TIPLow-heat frying ensures the pastry cooks through and gets extra crispy without burning.
5. 5
   boil · ~20 min

   Cook the chickpeas.

   1.Pressure cook the soaked chickpeas with 2 cups water and a pinch of salt for 4-5 whistles until very soft.

   2.Drain and set aside, reserving 0.5 cup of the cooking liquid.
6. 6
   saute · ~15 min

   Prepare the chole for topping.

   1.Heat 1 tsp oil in a pan. Add cumin seeds and let them crackle.

   2.Add chopped onion and sauté until translucent.

   3.Add ginger-garlic paste and cook for 1 minute until the raw smell goes.

   4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until oil separates, about 4-5 minutes.

   5.Add the boiled chickpeas, reserved water, and a pinch of salt. Simmer for 5-7 minutes until slightly thick.
7. 7
   mix · ~1 min

   Make the tamarind chutney.

   1.In a small bowl, mix tamarind paste, grated jaggery, water, and cumin powder until smooth.
8. 8
   mix · ~2 min

   Blend the green mint chutney.

   1.In a blender, combine mint leaves, coriander leaves, 1 green chili, lemon juice, and a pinch of salt.

   2.Blend to a smooth paste, adding a tablespoon of water if needed.
9. 9
   assemble · ~2 min

   Assemble the samosa chaat.

   1.Place 2 samosas on each serving plate and break them open slightly.

   2.Spoon a generous amount of warm chole over the broken samosas.

   3.Drizzle whisked yogurt, tamarind chutney, and green chutney over the top.

   4.Sprinkle chopped raw onion, sev, coriander leaves, and a pinch of chaat masala on top.

   TIPAssemble just before serving to keep the samosas from getting completely soggy — they should still have some crunch.

Cuisines we love