Samosa Chaat Recipe

Ingredients:

For Samosa Wrap:

• Maida 1/2 kg
• White cumin 1 tsp
• Salt to taste
• Water to knead

For Filling:

• Potatoes 1 kg
• Coriander powder 2 tsp
• White cumin 1 tsp
• All spice powder 1 tsp
• Salt to taste
• Black pepper to taste
• Oil 1-1/2 cup
• Coriander leaves chopped as required

For Samosa Chaat:

• Samosa 6
• White chickpeas boiled 1 cup
• Yogurt 1/2 kg
• Boiled potatoes cubes 2 small
• Chopped onions 2 small
• Chopped tomatoes 2 small
• Green chilies chopped 4
• Chopped coriander leaves 3 tbsp
• Red chutney as required
• Green chutney as required
• Salt to taste

For Red Chutney:

• Tomatoes 4
• Water 1 cup
• Garlic paste 1 tsp
• Red chili powder 2 tsp
• Sugar 3 tbsp
• Salt to taste

For Green Chutney:

• Coriander leaves chopped 2 cups
• Mint leaves chopped 1 cup
• Green chilies chopped 6
• Onions chopped 1 medium
• Lemon juice 2 tbsp
• Sugar 1 tbsp
• Salt 1 tsp

Direction:

1. For wraps: Mix salt and white cumin in maida and knead it.
2. When mix little little water and knead dough.
3. For filling: Boil potatoes, peel it and mash it.
4. Then put salt, coriander powder, white cumin, all spice powder, black pepper and coriander leaves and mix it.
5. Then make balls of dough and roll it thin.
6. Then cut from center and make it in samosa shape.
7. Then put potatoes filling in center and seal with water.
8. Then heat oil in wok and fry samosay until golden.
9. Then take out in tissue paper so that it absorbs oil.
10. For red chutney: Put water and tomatoes in pan and boil it.
11. Then put in blender and blend until paste.
12. Then cool it slightly and strain it.
13. Then put tomato paste again in pan with salt, sugar, red chili powder and garlic paste and cook it nicely until thick.
14. Then cool it, store in clean bottle and refrigerate it.
15. For green chutney: Put all ingredients in blender and blend until paste.
16. For samosa chaat: First keep samosa on serving dish.
17. Then put potatoes, tomatoes, onions, green chilies, coriander leaves, green chutney, red chutney, yogurt and salt and serve immediately.