Samosa Chat Recipe

Make dough

In a large bowl, combine 2.5 cups all-purpose flour and 0.5 tsp salt. Add 3 tbsp vegetable oil and rub into the flour until mixture resembles coarse crumbs. Gradually add 3/4 cup cold water and mix to form a stiff but pliable dough. Knead 3–4 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.

Prepare potatoes

Place peeled, diced potatoes into salted boiling water and simmer 8–10 minutes until just tender but not falling apart. Drain well and set aside to cool slightly. Alternatively, steam until fork-tender then roughly mash/coarsely break into bite-sized pieces.

Cook filling

Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle 15–20 seconds. Add 1 cup finely chopped onion and sauté 4–5 minutes until translucent. Stir in 1 tsp grated ginger and 1 tsp finely chopped green chili; cook 30 seconds. Add boiled potatoes, 1 tsp garam masala, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp red chili powder and 3/4 tsp salt. Toss and cook 3–4 minutes, breaking up larger potato chunks lightly so filling is chunky but cohesive. Remove from heat, stir in 1/4 cup chopped cilantro and 1 tbsp lemon juice. Cool completely before stuffing (about 15 minutes).

Shape samosas

Divide dough into 8 equal balls. Roll each ball into a 6–7 inch circle. Cut each circle in half to make two semi-circles. Take one semi-circle, brush the straight edge with water and form a cone by bringing the straight edges together and pressing to seal. Fill the cone with 2–3 tablespoons of cooled potato filling. Wet the open edges and pinch or fold them firmly to seal, ensuring no gaps. Repeat for remaining dough and filling to make ~16 samosas.

Fry samosas

Heat 4 cups oil in a deep, heavy-bottomed pan to 350°F (175°C) — medium-high heat but not smoking. Fry samosas in batches (3–4 at a time) until golden brown and crisp, 5–7 minutes, turning occasionally for even color. Remove with a slotted spoon to a paper towel-lined rack. Let drain and cool slightly before assembling chaat.

Place 1/4 cup tamarind paste, 6 chopped pitted dates, 2 tbsp jaggery (or brown sugar), 1/2 tsp ground cumin and 1/4 tsp black salt into a small saucepan with 3/4 cup hot water. Bring to a gentle simmer over medium heat, stirring so dates soften and jaggery dissolves, 6–8 minutes. Remove from heat and let cool slightly. Blend or whisk until smooth. If too thick, add a little hot water to reach a pourable sauce consistency. Taste and adjust sweetness/salt. Cool to room temperature.

Combine 1 cup packed cilantro, 1/2 cup packed mint leaves, 1 green chili, 1 garlic clove, 2 tbsp lemon juice, 1/2 tsp salt and 2 tbsp water in a blender. Blend to a bright green, smooth paste, scraping down sides as needed. Adjust salt and lemon for balance. Transfer to a bowl and refrigerate until ready.

Whisk 1 cup thick plain yogurt until smooth; fold in 1/2 tsp roasted cumin powder and 1/2 tsp chat masala. Taste and adjust seasoning. Place diced tomato, diced red onion, and 1/4 cup chopped cilantro in a small bowl for fresh topping. Have sev or crushed papdi and pomegranate arils ready.

On each serving plate (serves 4), place 3–4 warm samosas broken into large pieces or left whole. Spoon 2–3 tbsp of green chutney and 2–3 tbsp of tamarind-date chutney over the samosas in a decorative pattern. Drizzle 2–3 tbsp whisked spiced yogurt over them. Scatter diced tomato, diced red onion and additional chopped cilantro on top. Sprinkle generous handfuls (about 1/4 cup per plate) of sev and 2 tbsp pomegranate arils (if using). Finish with a light dusting of chat masala and extra roasted cumin powder to taste and serve with lemon wedges on the side.

Serving suggestion: Serve immediately so samosas remain crisp and sev stays crunchy. Provide extra chutneys for people to add more sweetness or heat.