Samosa Chaat Recipe
Deep-fried pastry, topped with chickpea, onions, and chai vinaigrette.
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Ingredients
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For the Samosas
For the Chaat Topping
For the Chai Vinaigrette
Method
Make the Samosas
Prepare the Dough
In a bowl, mix all-purpose flour with a pinch of salt and water to form a stiff dough. Cover and let it rest for 30 minutes.
Make the Filling
In a pan, heat a little oil, add cumin seeds, and sauté. Add mashed potatoes, boiled peas, garam masala, chili powder, and salt. Mix well and let it cool.
Shape the Samosas
Divide the dough into small balls. Roll each ball into thin circles, cut in half, and shape into cones. Fill with the potato-pea mixture and seal the edges.
Fry the Samosas
Heat oil in a deep pan and fry the samosas until golden brown. Drain on paper towels.
Prepare the Chaat Topping
Combine Toppings
In a bowl, mix the chickpeas, chopped onions, chaat masala, and cilantro.
Assemble the Chaat
On a plate, break the samosas, top with the chickpea mixture, yogurt, and chutney.
Make the Chai Vinaigrette
Mix Vinaigrette
In a small bowl, whisk together brewed chai tea, olive oil, lemon juice, honey, salt, and pepper.