Samosa Chaat Recipe
Vegetable Samosas dunked in seasoned chickpea curry topped with yogurt, tomatoes, onions, tamarind and mint chutney.
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Ingredients
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Samosas
Chickpea Curry
Toppings
Method
Samosas Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a skillet, heat some oil and add cumin seeds. Once they splutter, add chopped green chili, onion, coriander powder, garam masala, and salt. Sauté for a minute, then add boiled potatoes and peas. Mix well and set aside to cool.
- 3
Shape the Samosas
Divide the dough into small balls. Roll each ball into a thin oval. Cut it in half to form two semi-circles. Take one semi-circle, form a cone shape, and seal the edge. Fill with the potato-pea mixture and seal the top.
- 4
Fry the Samosas
Heat oil in a deep frying pan. Once hot, carefully add samosas in batches. Fry until golden brown and crisp. Remove and drain on paper towels.
Chickpea Curry Preparation
- 5
- 6
Prepare the Curry
Add tomato puree, turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the mixture, about 5 minutes.
- 7
Add Chickpeas
Stir in the canned chickpeas and water. Simmer for about 10 minutes, allowing the flavors to meld.
Assembling the Samosa Chaat
- 8
Layer the Ingredients
On a serving plate, place a few samosas. Pour the chickpea curry over the samosas.
- 9
Add the Toppings
Drizzle yogurt, then top with diced tomatoes, chopped onions, tamarind chutney, and mint chutney.
- 10
Garnish and Serve
Sprinkle chopped cilantro over the top and serve immediately with extra chutneys on the side.
