Samosa Chaat by shireen anwar

pakistani recipes

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Lets enjoy a handful of both worlds with homemade potato samosa flattened on a plate, topped with chickpeas, yogurt, onion, tamarind chutney, mint chutney, sev and finished with chaat spice. Now that's truly living Ramadan.
Published Date : 12/25/2014
By :PK Mart

Detail

Lets enjoy a handful of both worlds with homemade potato samosa flattened on a plate, topped with chickpeas, yogurt, onion, tamarind chutney, mint chutney, sev and finished with chaat spice. Now that's truly living Ramadan.

Ingredients

  • For Samosa:
  • All purpose flour 2 cups
  • Carom seeds ½ tsp
  • Salt ½ tsp
  • Ghee 2 tbsp
  • Water to knead
  • For Samosa Fillings:
  • Potatoes 2 (boiled)
  • Green chilies 2 (chopped)
  • Coriander leaves 1 tbsp (chopped)
  • Red chili ½ tsp (crushed)
  • Chaat spice (chaat masala) ½ tsp
  • Salt ¼ tsp
  • For Chaat:
  • Samosas 2
  • Chickpeas ½ cup (boiled)
  • Yogurt ½ cup (beaten)
  • Chili powder ½ tsp
  • Chat spice ½ tsp
  • Onion 2 tbsp (chopped)
  • Mint chutney 2 tbsp
  • Tamarind chutney 4 tbsp
  • Sev 2 – 3 tbsp (chopped)

Cooking Directions

  1. For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

  2. For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

  3. Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

  4. Deep fry samosa on low flame till golden brown and crisp.

  5. Remove and keep aside.

  6. To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

  7. Drizzle tamarind chutney, onion, mint chutney and garnish with sev.




 

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