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Samosa Chaat Recipe
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Samosa spiced up with beans and chutney makes for a delicious fast food dish India
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Samosa Chaat Recipe Ingredients:
For Samosa
3 cups all-purpose flour
2 tbsps ghee (clarified butter)
Salt to taste
5 large potatoes, boiled, peeled and mashed roughly
1 Teaspoon cumin seeds
1 Teaspoon coriander powder
1 Teaspoon raw mango powder (aamchoor)
1/2 Teaspoon red chilli powder
1/2 Teaspoon garam masala
Salt to taste
Vegetable/ canola/sunflower cooking oil for deep frying
For Chole -
2 cans of chickpeas / garbanzo beans(400 gm each)
2 tbsps vegetable/ canola/ sunflower cooking oil
2 bay leaves
5-6 cloves
3-4 green cardamoms
5-6 peppercorns
3 large onions sliced
2 large tomatoes chopped
2 tbsps garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 Teaspoon cumin powder
1/2 Teaspoon red chilli powder
1/4 Teaspoon turmeric powder
2 tsps garam masala
1 inch piece of ginger, julliened
2 tbsps fresh coriander / cilantro leaves chopped fine
For Green chutney -
1/2 bunch Cilantro
6 nos green chillies
½ inch piece of ginger
½ Teaspoon Cumin seeds
Salt & lemon juice
For the Sweet chutney / Khajur chutney –
2 cups Dates (khajur), deseeded
1/4 cup Tamarind (imli), deseeded
1 cup Jaggery (gur), grated
1 teaspoon Chilli powder
a pinch Asafoetida (hing)
Salt to taste
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Samosa Chaat Recipe Directions:
To Make Samosa
Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
Add the potato to this spice mixture and mix well. Season with salt.
Simmer and cook for 7-10 minutes. Keep aside.
Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
Cut each circle into 2 with a sharp knife.
Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas - minced meat, spinach, etc.
Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
Deep fry the Samosas till golden. Drain on paper towels.
To make Chola -
Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame. Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
Add the remaining sliced onion and fry till light golden.
Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the dry spices - cumin, coriander / cilantro, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
Add salt to taste and water to make gravy (about 1 1/2 cups). Simmer and cook covered for 10 minutes. Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
To make Green Chutney -
Blend all the above to a fine paste & reserve.
To make Sweet chutney / Khajur chutney
Wash the dates and tamarind and place them in a saucepan. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes. Cool and strain the mixture through a sieve. Use as required. Store refrigerated.
To prepare Samosa Chaat -
Crumble the samosas in a dish. Pour the chole over it. Sprinkle with Green chutney and sweet chutney as taste desires. Sprinkle onions and garnish with cilantro / coriander leaves.
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