Samosa Chaat Recipe

Make dough

In a large bowl, combine 2 cups all-purpose flour, 2 tbsp semolina, and 1 tsp salt. Add 2 tbsp ghee or oil and rub into the flour until crumbly. Gradually add about 1/2 cup water little by little, mixing until a firm but pliable dough forms. Knead 4–5 minutes until smooth. Cover with a damp cloth and rest 30 minutes.

Roll & fill

Divide dough into 8 equal portions. Roll each into a ball, then flatten into a 5–6 inch disc. Roll each disc into an oval about 6 inches long and 4 inches wide. Cut each oval in half lengthwise to form two semicircles. Take one semicircle, apply water along the straight edge, fold into a cone (overlap edges) and press to seal. Fill each cone with about 2–3 tablespoons of the cooled Potato-Pea Masala (see filling directions). Moisten top edge and pinch to seal completely. Repeat to make 8 samosas.

Fry

Heat 3 cups oil in a deep heavy-bottomed pan to 350°F (medium heat). To test, drop a small piece of dough; it should sizzle and rise slowly. Fry samosas in batches (do not overcrowd) on medium heat, turning occasionally, until golden brown and crisp, about 6–8 minutes per batch. Remove with a slotted spoon and drain on paper towels. Let cool slightly, then break or cut into halves or quarters for chaat assembly.

Boil or steam 3 cups diced potatoes until tender but not falling apart (about 8–10 minutes), then drain and lightly mash with a fork so pieces remain chunky. In a skillet, heat 2 tbsp oil over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds; when they splutter, add 1 chopped green chili and 1 tsp grated ginger and sauté 30 seconds. Add 1 cup thawed green peas and cook 2 minutes. Add the mashed potatoes, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp amchur (or 1 tsp lemon juice), and 1 tsp salt. Stir gently to combine and heat through 2–3 minutes so flavors meld. Adjust seasoning. Stir in 2 tbsp chopped cilantro. Remove from heat and cool before stuffing samosas.

In a small saucepan or skillet, warm 1 tsp oil over medium heat. Add 1 cup cooked chickpeas and sauté 1–2 minutes. Sprinkle 1/2 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp chaat masala, 1 tsp lemon juice and 1/4 tsp salt. Toss to coat and heat through 2–3 minutes. Remove from heat and keep warm for assembly.

Whisk 1 cup plain yogurt until smooth; season with 1/4 tsp salt and 1/4 tsp chili powder if desired. Prepare chutneys: warm tamarind-date chutney slightly if thick, and have 1/2 cup green chutney ready. Have pomegranate arils, 1/4 cup chopped red onion, 3/4 cup sev, 2 tbsp chopped cilantro and optional 1/4 cup raw mango or tomato ready.

Assemble Samosa Chaat

On a serving plate, place 2–3 halved samosa pieces per portion (8 samosas serves about 4). Spoon a few tablespoons of spiced chickpeas over and around the samosa pieces. Add a generous spoonful (2–3 tbsp) of the potato-pea masala across the samosa pieces. Drizzle about 1 tbsp tamarind-date chutney and 1 tbsp green chutney over each portion. Spoon ~2 tbsp whisked yogurt over. Sprinkle 2 tbsp pomegranate arils, 1 tbsp chopped red onion, and optional raw mango/tomato. Finish with a pinch of chaat masala (about 1/8–1/4 tsp), remaining cilantro, and 3–4 tbsp sev for crunch. Serve immediately so sev stays crisp.