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Samosa Chaat Recipe

Name: Twisted Indian North Barries Samosa Chaat Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups potatoes, peeled and diced; 0.5 cups frozen peas; 3 tbs vegetable oil (for filling and frying); 1 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 0.25 tsp chili powder; 1 tsp salt; 2 tbs fresh cilantro, chopped (for filling); 6 each pre-made samosa wrappers or 6-inch spring roll/pastry sheets; 1 tsp water (for sealing wrappers); 0.25 cups oil (for shallow frying or brushing if baking); 2 cups cooked chickpeas (or canned, drained & rinsed); 2 tbs vegetable oil; 1 cups onion, finely chopped; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 cups tomato, finely chopped or crushed; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp amchur (dry mango powder) or 1 tsp lemon juice; 0.5 tsp chili powder; 0.5 tsp garam masala; 0.75 tsp salt; 0.5 cups water; 2 tbs fresh cilantro, chopped (for stew); 0.75 cups plain yogurt, whisked until smooth; 0.25 cups tamarind chutney (ready-made or homemade); 0.25 cups green cilantro-mint chutney

Inspired by Twisted Indian North Barrie

Time1h

Serves2

Two samosas smothered with Chickpea Stew, topped with Kachumber, yogurt and two chutneys of your choice.

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Ingredients

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Samosas (store-bought or homemade)

2 cups Potatoes, peeled and diced

1/2 cups frozen peas

3 tbs vegetable oil (for filling and frying)

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp Garam masala

1/4 tsp Chili powder

1 tsp Celtic sea salt

2 tbs fresh cilantro, chopped (for filling)

6 each pre-made samosa wrappers or 6-inch spring roll/pastry sheets

1 tsp water (for sealing wrappers)

1/4 cups oil (for shallow frying or brushing if baking)

Chickpea Stew (Chole)

2 cups cooked chickpeas (or canned, drained & rinsed)

2 tbs Tuscany sunflower oil

1 cups Onion, finely chopped

2 cloves Garlic, minced

1 tsp Ginger, grated

1 cups tomato, finely chopped or crushed

1 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp amchur (dry mango powder) or 1 tsp lemon juice

1/2 tsp Chili powder

1/2 tsp Garam masala

3/4 tsp Celtic sea salt

1/2 cups water

2 tbs fresh cilantro, chopped (for stew)

Toppings & Chutneys

3/4 cups plain yogurt, whisked until smooth

1/4 cups tamarind chutney (ready-made or homemade)

1/4 cups green cilantro-mint chutney

1/4 cups onion, very finely diced

1/4 cups tomato, finely diced

1/4 cups cucumber, finely diced

1 tbs fresh cilantro, chopped (for kachumber)

1 tsp ReaLemon lemon juice

1/2 tsp chaat masala

1/4 tsp red chili powder (optional)

1/4 cups sev (crispy gram flour noodles) or crushed papdi

1 tbs fresh cilantro, chopped (for garnish)

Method

Samosas (store-bought or homemade)

Prepare filling

Boil or steam potatoes until tender, then roughly mash. In a skillet, heat 3 tbs oil over medium heat. Add cumin and mustard seeds; once they sputter, add chopped onion (if using in filling) or skip if relying on kachumber. Add turmeric, chili powder, garam masala and salt. Stir 30 seconds, then add mashed potatoes and peas. Cook 3–4 minutes until peas are warmed and spices coat the potatoes. Stir in 2 tbs chopped cilantro. Taste and adjust salt. Remove from heat and let cool slightly.

Assemble samosas

Lay one wrapper on a clean surface. Place ~3–4 tbs of filling near the edge, fold into a triangular parcel using the wrapper instructions, sealing edges with a little water. Repeat to make 4 samosas (2 per serving).

Cook samosas

Option A - Fry: Heat 0.25 cups oil in a deep skillet to 350°F (medium heat). Fry samosas 3–4 at a time, turning, until golden brown and crisp, about 3–5 minutes. Drain on paper towels. Option B - Bake: Preheat oven to 400°F (200°C). Brush samosas with oil and bake on a parchment-lined tray 20–25 minutes, flipping halfway, until golden and crisp.

Chickpea Stew (Chole)

Heat 2 tbs oil in a medium saucepan over medium heat. Add chopped onion and cook 6–8 minutes until soft and translucent.

Add minced garlic and grated ginger; sauté 30–45 seconds until fragrant. Add chopped/crushed tomato and cook 4–5 minutes until the tomato breaks down.

Stir in coriander powder, cumin powder, chili powder, amchur (or lemon juice), garam masala and salt. Cook 1 minute to bloom the spices.

Add the cooked chickpeas and 0.5 cup water. Stir, bring to a gentle simmer, and mash about one-third of the chickpeas with the back of a spoon to thicken the stew. Simmer 6–8 minutes so flavors meld; if too thick, add up to 2–4 tbs more water to reach a saucy consistency.

Finish with 2 tbs chopped cilantro and adjust seasoning. Keep warm until assembling the chaat.

Toppings & Chutneys

Make kachumber

In a small bowl combine finely diced onion, tomato, cucumber, 1 tbs chopped cilantro, lemon juice, 0.5 tsp chaat masala and a pinch of salt and red chili powder (if using). Toss and let rest 5 minutes so flavors marry.

Whisk yogurt

Whisk the plain yogurt until smooth and slightly runny. If desired, season with 0.25 tsp sugar and a pinch of salt to balance tang.

To assemble (per serving): Place two warm samosas on a plate. Spoon about 1 cup (approx.) of hot chickpea stew over and around the samosas so they are smothered. Dollop or drizzle 3 tbs whisked yogurt across the samosas. Add 2 tbs kachumber on top. Drizzle about 1 tbs tamarind chutney and 1 tbs green chutney (adjust to taste) in lines or dots. Sprinkle 2 tbs sev (or crushed papdi) and a light pinch of chaat masala and remaining chopped cilantro. Serve immediately so samosas stay slightly crisp under the toppings.