Samosa Chaat Recipe
Crushed samosa (choice of veg/ keema) topped with chickpeas, gravy, spices, coriander, with mint and tamarind chutney.
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Ingredients
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Samosas
Chaat Toppings
Method
Samosa Preparation
- 1
Prepare the Filling
Boil the potatoes until soft, peel, and mash them. In a pan, heat a little oil, add cumin seeds, and chopped onions. Sauté until golden. Add green peas, mashed potatoes, garam masala, coriander powder, and salt. Mix and cook for 2-3 minutes. Let it cool.
- 2
Make the Dough
In a bowl, mix all-purpose flour with a pinch of salt. Slowly add water to form a stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Assemble the Samosas
Divide the dough into small balls. Roll each ball into a thin oval. Cut it in half and make a cone shape. Fill it with the potato filling and seal the edges. Repeat for all dough.
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Fry the samosas until golden brown and crispy. Drain on paper towels.
Chaat Assembly
- 5
Crush the Samosas
Once the samosas are cooled slightly, crush them into small pieces and place them on a serving plate.
- 6
Add Toppings
Top the crushed samosas with cooked chickpeas, whisked yogurt, tamarind chutney, mint chutney, chopped coriander, chaat masala, and red chili powder.
- 7
Serve
Serve immediately while still warm, garnished with extra coriander if desired.
