Samosa With Chana Chaat Recipe

In a bowl combine the all-purpose flour and salt. Add 2 tbs vegetable oil and 1 tbs ghee; rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add cold water (about 1/4 cup) and mix until a firm but pliable dough forms. Do not overwork. Cover with a damp cloth and rest for 20–30 minutes.

Boil or steam the diced potatoes until tender, about 8–10 minutes. Drain and lightly mash so there are still small chunks.

Heat 2 tbs oil in a skillet over medium heat. Add cumin seeds and mustard seeds. When they sputter, add chopped green chili and grated ginger; sauté 30 seconds.

Add turmeric, coriander powder and peas. Cook 2–3 minutes until peas are heated through. Add mashed potatoes, salt, garam masala and amchur (or lemon juice). Stir and cook 1–2 minutes to combine flavors.

Stir in chopped cilantro. Taste and adjust salt or lemon. Remove from heat and let the filling cool slightly.

Divide rested dough into 4 equal portions. Roll each portion into a ball, then flatten and roll into an oval about 6–7 inches long and 2–3 mm thick.

Cut each oval in half lengthwise to make two semi-circles. Take one semi-circle, brush the straight edge with water, form a cone by bringing the straight edges together and sealing.

Fill the cone with about 3–4 tbs of the potato-pea filling (adjust to make 2 samosas total from the dough; if making exactly two, use two dough portions to form two larger samosas). Do not overfill. Wet the open edge and press to seal, ensuring no gaps. Repeat.

Heat 2 cups vegetable oil in a heavy-bottomed pan to 350°F (175°C) or until a small dough scrap sizzles and rises. Fry samosas in batches, seam side down, turning occasionally until golden brown and crisp, about 4–6 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Keep warm.

Heat 1 tbs oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes.

Add minced garlic and ginger; cook 30 seconds until fragrant. Add chopped tomato and cook 3–4 minutes until softened.

Stir in coriander powder, cumin powder, chana masala (or garam masala), turmeric and red chili powder. Cook 1 minute to bloom the spices.

Add drained chickpeas and 1/4 cup water. Stir to combine, bring to a simmer and cook 5–7 minutes so flavors meld and liquid reduces slightly.

Season with salt and stir in chopped cilantro. Mash a few chickpeas lightly with the back of a spoon to thicken the mixture if desired. Keep warm.

On each serving plate place two samosas (halved if you like). Spoon about 3/4 cup of warm chana masala alongside or partially under the samosas.

Drizzle tamarind chutney over the samosas and chana (about 1–2 tbs per plate). Drizzle green cilantro-mint chutney on top (1–2 tbs).

Spoon whisked yogurt in a thin ribbon over the samosas and chana (about 2–3 tbs). Sprinkle finely chopped red onion, chopped tomato, sev (or crushed papdi), pomegranate seeds if using and a light dusting of chaat masala.

Garnish with chopped cilantro and serve with lemon wedges on the side to squeeze over. Serve immediately so samosas remain crisp.