Samosa Chaat Recipe
Make Samosa Chaat Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Samosas
Chutneys & Toppings
Method
Samosas
Make dough
In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tbs vegetable oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Add water gradually (about 3/4 to 1 cup) and knead into a firm, smooth dough. Cover with a damp cloth and rest for 20–30 minutes.
Prepare filling
Boil or steam the 4 medium peeled and cubed potatoes until fork-tender (about 12–15 minutes). Drain and lightly mash; keep some texture. In a skillet over medium heat add 2 tbs oil. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they splutter, add 1/4 tsp asafetida and 2 finely chopped green chilies. Sauté 30 seconds. Add 1 cup green peas and cook 2–3 minutes (if frozen, cook until heated through). Add mashed potatoes, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp chaat masala, and salt to taste. Mix and cook 2–3 minutes. Stir in 1 tbs lemon juice and 1/4 cup chopped cilantro. Adjust seasoning. Remove from heat and let cool to warm.
Form samosa pockets
Divide rested dough into 8 equal balls. Roll each ball into an oval about 6–7 inches long and 4 inches wide. Cut each oval in half lengthwise to make two semi-ovals. Take one semi-oval, brush the straight edge with a little water, form into a cone by bringing the straight edges together and sealing. Fill the cone with 2–3 tbs of potato-pea filling, leaving space at the top. Moisten the open edge and pinch to seal completely; ensure there are no gaps. Repeat for remaining dough and filling.
Fry samosas
Heat 2 cups vegetable oil in a deep pan to 340–350°F (170–175°C) or medium heat. Test with a small piece of dough — it should rise slowly with steady bubbles. Fry samosas in batches, turning gently, until golden brown and crisp, about 6–8 minutes per batch. Maintain oil temperature to cook through without burning. Drain on paper towels. Alternatively, for a lighter version, brush with oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until golden.
Cool and chop
Let fried samosas cool slightly (5 minutes). For chaat, either break each samosa into large chunks or cut open to expose filling; place 1 samosa (or its pieces) per serving dish.
Chutneys & Toppings
Prepare chutneys and yogurt
If using store-bought chutneys, taste and adjust. Whisk 1 cup plain yogurt with 1 tsp sugar and a pinch of salt until smooth. If tamarind concentrate is thick, dilute to a pourable consistency with 2–3 tbs water. Keep mint chutney at a spoonable consistency (thin with water if necessary).
Assemble chaat
On each serving plate place the broken or halved samosa pieces. Spoon 1–2 tbs mint chutney and 1–2 tbs tamarind chutney over the samosa. Drizzle 2–3 tbs whisked yogurt over the top. Sprinkle about 2 tbs finely chopped red onion, 1–2 tbs sev, and 1–2 tbs pomegranate seeds (if using). Finish with a light dusting of 1/8 tsp roasted cumin powder, a pinch of 1/8 tsp red chili powder, and a small pinch of chaat masala. Garnish with chopped cilantro and serve with a lemon wedge on the side.