Punjabi Samosa Chaat, Saunth Chutney Recipe
Make Punjabi Samosa Chaat, Saunth Chutney Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Samosas
Saunth Chutney
Toppings
Method
Preparing the Samosas
- 1
Make the Dough
In a large bowl, mix the all-purpose flour with a pinch of salt. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a pan, heat a little oil and add cumin seeds. Once they splutter, add boiled potatoes, green peas, coriander powder, garam masala, green chilies, and salt. Cook for a few minutes and let it cool.
- 3
Shape the Samosas
Divide the dough into equal portions and roll each portion into a thin oval. Cut it in half to form two semi-circles. Fold one semi-circle into a cone shape, sealing the edge with water. Fill it with the potato mixture and seal the open edge. Repeat for all dough portions.
- 4
Fry the Samosas
Heat oil in a deep pan. Once hot, fry the samosas until golden brown. Drain on paper towels.
Making the Saunth Chutney
- 5
Combine Ingredients
In a bowl, mix dry ginger powder, tamarind pulp, jaggery, cumin powder, salt, and water. Stir until the jaggery dissolves completely.
Assembling the Chaat
- 6
Layering the Ingredients
On a serving plate, break the fried samosas into pieces. Drizzle with whisked yogurt, saunth chutney, and sprinkle with chopped cilantro, chaat masala, sev, and pomegranate seeds.
