Samosa Chaat Recipe: The Street Food Delight
Samosa Chaat is a popular Indian street food that combines crispy samosas, tangy chutneys, spicy potatoes, yogurt, and crunchy sev. To make samosas, a dough is prepared using all-purpose flour, oil, salt, ajwain seeds, and water. The dough is then rolled into thin circles, cut in half, and formed into cones, which are filled with spiced mashed potatoes and sealed. The samosas are deep-fried until golden brown and crispy. The dish is assembled by placing the samosas on a plate, adding the potato filling, tamarind and mint chutneys, beaten yogurt, and topping it off with sev, chopped onion, and coriander leaves. Samosa Chaat is a delicious and satisfying snack that's perfect for any time of day.
Equipment
- Mixing bowl
- Rolling Pin
- Deep frying pan or kadhai
- Slotted spoon
- Small saucepan
- Blender or mixer grinder
- Serving plates
- Potato masher
Ingredients
- For Samosas:
1 cup all-purpose flour
2 tbsp oil
1/4 tsp salt
1/4 tsp ajwain seeds (optional)
Water, as needed
Oil, for frying
- For Potato Filling:
2-3 medium potatoes, boiled and mashed
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp red chili powder
Salt, to taste
1 tbsp oil
- For Chutneys:
Tamarind Chutney:
1/2 cup tamarind pulp
1/2 cup water
1/4 cup jaggery
1/2 tsp cumin powder
1/4 tsp red chili powder
Salt, to taste
- Mint Chutney:
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 inch ginger
1-2 green chilies
1 tbsp lemon juice
Salt, to taste
- Other Ingredients:
Yogurt, beaten
Sev
Chopped onion
Chopped coriander leaves
Instructions
{For Samosas}
- In a bowl, mix together the flour, oil, salt, and ajwain seeds (if using). Add water, a little at a time, to make a stiff dough. Cover and set aside for 20-30 minutes.
- Divide the dough into small balls and roll each ball into a thin circle. Cut each circle into two equal halves.
- Take one half-circle and form a cone by joining the straight edge of the half-circle to form a seam. Seal the seam using water. Fill the cone with 1-2 tbsp of the potato filling and seal the top edge using water.
- Heat oil in a deep pan over medium-high heat. Once the oil is hot, fry the samosas until golden brown and crispy. Drain on paper towels and set aside.
{For Potato Filling}
- Heat oil in a pan and add cumin seeds. Once the cumin seeds start to splutter, add the mashed potatoes and mix well.
- Add coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined.
[For Tamarind Chutney}
- In a pan, add tamarind pulp, water, and jaggery. Cook on medium heat until the jaggery melts and the mixture thickens.
- Add cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
- Strain the chutney through a sieve and discard any solids. Set aside to cool.
{For Mint Chutney}
- In a blender, add mint leaves, coriander leaves, ginger, green chilies, lemon juice, and salt. Blend until smooth.
- Add a little water to adjust the consistency. Set aside.
{Assembly}
- Take a plate and place 2-3 samosas on it.
- Add a spoonful of the potato filling on top of the samosas.
- Drizzle the tamarind chutney and mint chutney over the samosas and potato filling.
- Add a dollop of beaten yogurt on top of the chutneys.
- Sprinkle sev, chopped onion, and coriander leaves over the yogurt.
- Serve immediately and enjoy the deliciousness of Samosa Chaat!