Samosas Chaat Recipe

Boil or steam the diced potatoes until fork-tender (about 10–12 minutes). Drain and mash lightly, leaving some small chunks for texture.

Heat 2 tbs oil in a skillet over medium heat. Add cumin seeds and mustard seeds; cook until they crackle (about 30 seconds).

Add chopped green chili and grated ginger; sauté 30 seconds until fragrant.

Stir in turmeric, ground coriander and garam masala; cook 20–30 seconds to bloom the spices.

Add thawed peas and cook 2–3 minutes until heated through. If peas release water, cook until evaporated.

Add the mashed potatoes, salt and chopped cilantro. Mix thoroughly and cook 2–3 minutes to combine flavors. Remove from heat and stir in lemon juice. Adjust seasoning and let the filling cool completely (15–20 minutes).

In a bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tbs oil and rub into the flour until mixture resembles coarse crumbs.

Gradually add warm water, mixing until a firm, smooth dough forms (use slightly more or less water as needed). Knead 3–4 minutes.

Cover dough with a damp cloth and let rest 20–30 minutes.

Divide rested dough into 8 equal portions. Roll each portion into a ball, then flatten into an oval and roll into a thin circle about 6–7 inches in diameter.

Cut each circle in half. Take one half, form a cone by bringing the straight edge corners together and sealing with a little water to make a pocket.

Fill the cone with about 2–3 tbs of the cooled potato-pea filling, pressing gently. Wet the open edges and seal the samosa, ensuring there are no gaps. Repeat with remaining dough and filling.

Heat oil for deep frying in a heavy-bottomed pot to 350°F (175°C). Fry samosas in batches, seam-side down first, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch.

Transfer fried samosas to a paper towel-lined tray to drain excess oil. Let cool slightly, then halve each samosa for assembling chaat.

On a serving platter or individual plates, arrange 4 halved samosas (8 halves) per serving, placing the cut side up.

Drizzle about 2 tbs whisked yogurt and 1 tbs tamarind chutney and 1 tbs mint-coriander chutney over the samosas (adjust to taste).

Scatter 2 tbs chopped red onion and 2 tbs chopped tomatoes evenly over the samosas.

Sprinkle about 2 tbs sev over each platter (or about 1/4 cup per serving) for crunch.

Dust each serving with 1/2 tsp chaat masala, 1/4 tsp roasted cumin powder and a pinch (about 1/8 tsp) red chili powder. Add finely chopped green chili if you like heat.

Garnish with 1 tbs chopped cilantro per serving and serve with lemon wedges on the side for squeezing over just before eating.

Serve immediately so the sev stays crisp and samosas remain slightly warm. Leftover components (yogurt and chutneys) can be refrigerated for up to 2 days.