Samosa Chaat Recipe
Vegetable samosa topped with chickpeas, tamarind, mint sauce with yogurt
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Ingredients
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For the Vegetable Samosas
For the Toppings
Method
For the Vegetable Samosas
- 1
Prepare the Dough
In a large bowl, combine all-purpose flour, 4 tablespoons of vegetable oil, and salt. Mix well. Gradually add water, kneading until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a mixing bowl, combine mashed potatoes, boiled peas, cumin seeds, coriander powder, garam masala, and green chili. Mix well and adjust salt to taste.
- 3
Shape the Samosas
Divide the dough into small balls. Roll each ball into a thin circle. Cut the circle in half. Take one half, form a cone by sealing the edge with water. Fill the cone with the potato-pea mixture and seal the open edge by pressing with your fingers.
- 4
Fry the Samosas
Heat oil in a deep frying pan. Once hot, carefully slide in the samosas, a few at a time, ensuring not to overcrowd. Fry until golden brown and crispy. Remove and drain on paper towels.
For the Toppings
- 5
Assemble the Samosa Chaat
Take fried samosas and place them on a serving plate. Top with a generous amount of cooked chickpeas, drizzle with tamarind chutney and mint sauce, and add a dollop of plain yogurt. Sprinkle chopped cilantro and chaat masala on top.
- 6
Serve
Serve immediately while the samosas are still warm, allowing guests to enjoy the mix of flavors and textures.
