Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Tuesday, 22 May 2012

Samosa Chaat

Craving for something sweet and sour with a touch of spice? Then you should try this mouth-watering recipe, made from some leftover samosas mixed with sweet and sour chutneys and yoghurt. It is a very popular street food in India and has a wonderful tangy flavour that will make you eat it again and again…

Ingredients for Chaat (serves 1-2)
2-3 Samosas (see ingredients and recipe below)
2-3 tablespoon Tamarind chutney (see ingredients and recipe below)
1 tablespoon Green chutney (see ingredients and recipe below)
Salt to taste
¼ teaspoon roasted cumin powder
¼ teaspoon chaat masala
2-3 tablespoon yoghurt
1 tablespoon boiled chick peas
½ onion, finely chopped
1 tablespoon Sev (This crisp vermicelli is made from gram flour and is used to top almost all chaats. It is easily available in all Indian grocery stores)
Chopped coriander to garnish

For Samosas (You can also buy ready-made samosas from market and skip this step)

1 cup all purpose flour (Maida)
Water to Knead dough
2 tablespoon oil
Salt to taste
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
Grated Ginger
Coriander finely chopped
½ tsp Garam masala
Salt to taste
Red chili powder to taste

For Tamarind Chutney
100 gm seeded tamarind
1 cup boiled water
2 tablespoon sugar
Salt to taste
¼ teaspoon garam masala
¼ teaspoon red chilli powder

For Coriander Chutney
Coriander Bunch (washed)
1 onion
Salt to taste
Lemon juice to taste
Ginger to taste
7-8 green chillies
¼ cup water (as required)

Cooking Method (For Samosas)
1. To prepare the dough – Mix all the ingredients (Flour, salt, oil, ajwain,) except water. Add a little water at a time.  Pat and knead well for several times into a pliable dough, just as you do it to make pooris. Cover it with moist Muslin cloth and keep aside for 15 minutes. 
2. For Stuffing : In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and green chillies, ginger and mix well. Add green peas and mix well. Now add coriander and keep aside. 
3. Make small rolls of dough and roll it into a 4"-5" diameter circle. 
4. Cut it into two parts like semi-circle. 
5. Now take one semi circle and fold it like a cone. Use water on the sides while doing so to stick the joint.
6. Place a spoon of stuffing in the cone and seal the third side using a drop of water. Repeat the procedure for rest. 
7. Heat oil in a deep sauce pan and fry the samosas till golden brown (fry on a medium flame).
8. Remove the samosas from pan and drain excess oil.
9. Your samosas are now ready.

Cooking Method (For Tamarind Chutney)
1. Break the tamarind into small pieces and soak in hot boiling water for two hours.
2. After two hours, mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out. 
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients—salt, red chilli powder and garam masala.
5. Put the strained pulp in a sauce pan and boil for 15-20 minutes on medium heat.  Mix well and taste. Add more sugar or salt as needed.
6. Let the chutney cool and refrigerate.  It can be refrigerated for two to three months.

Cooking Method (For Green Chutney)
1Combine all the ingredients (coriander, ginger, green chillies, salt and lemon juice) and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.

Final Preparation Method for Chaat
1. Break the samosas into large chunks, add chopped onion on it. Now add rest of the ingredients on it - - tamarind chutney, green chutney, yoghurt, boiled chick peas, salt, roasted cumin powder, chaat masala, sev and garnish with chopped coriander.
2. Your yummy Samosa Chaat  is now ready to serve.


radha said...

Looks good. This food though ideal for the cold winter, is still a treat in this hot weather.

Payal Singhal said...

Thanks much Radha! Your comments are truly valuable!

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