Samosa Chaat Recipe
Potato pastry on a bed of sautéed chickpeas with our house mint & tamarind chutney and yoghurt
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
Chickpeas
Chutneys & Yogurt
Method
Making the Samosas
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
Boil the potatoes until tender. Peel and mash them in a bowl. Heat a pan with a little oil, add cumin seeds and let them splutter. Add finely chopped green chili and sauté for a minute. Mix in the mashed potatoes, chopped coriander leaves, and salt. Cook for 2-3 minutes, then let it cool.
- 3
Assemble the Samosas
Divide the dough into small balls. Roll each ball into a thin circle, cut it in half to form two semi-circles. Take one semi-circle, create a cone shape and seal the edge. Stuff it with the potato filling and seal the top. Repeat for the remaining dough.
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Deep fry the samosas until golden brown and crispy. Drain on paper towels and set aside.
Preparing the Chickpeas
- 5
Cook the Chickpeas
In a pan, heat a little oil, add finely chopped onion and sauté until translucent. Add the canned chickpeas (drained), cumin powder, coriander powder, and chaat masala. Stir well and cook for about 5 minutes. Remove from heat and garnish with chopped cilantro.
