Samosa Chaat is one of the most famous Street food of Indian sub continent. There are several versions of Samosa chaat and here I am sharing how I like my Samosa Chaat …Crispy, Spicy and Tangy.
INGREDIENTS FOR SAMOSA DOUGH
PLAIN FLOUR - 200 GRAMS
GHEE - 50 GRAMS
WHOLE CUMIN - 1/4 TEA SPOON
CAROM SEED S- 1/4 TEA SPOON
SALT AS TO TASTE
WATER - 1/2 CUP
METHOD :
1. ADD SALT, CUMIN, CAROM SEEDS AND GHEE TO THE FLOUR AND MIX WELL.
2. ONCE IT START FORMING SHAPE OF YOUR HAND ADD WATER IN LITTLE AMOUNT AS WE NEED TO MAKE A TIGHT DOUGH.
3. COVER THE FLOUR WITH A DAMP CLOTH LEAVE IT REST FOR 30 MINUTES.
4. TAKE THE DOUGH OUT AND KNEALED IT FOR ANTHER 10 MINUTES SO THAT IT IS SOFT AND EASY TO HANDLE.
5. BREAK DOUGH IN ROUND PORTIONS AND MAKE FLAT BREAD AND START FILLING SAMOSAS (SEE VIDEO FOR DETAILED STEPS)
6. HEAT THE OIL AND FRY SAMOSAS TILL THEY ARE GOLDEN BROWN.
INGREDIENTS FOR THE FILLING OF POTATO SAMOSAS
POTATOES - 400 GRAMS BOILED
MEDIUM ONION - 1 FINELY CHOPPED ONION
GREEN CHILI - 2 FINELY CHOPPED
MUSTRAD SEEDS-1/4 TEA SPOON
ROASTED GROUNDED CUMIN - 1/2 TEASPOON
ROASTED GROUNDED CORIANDER - 1/2 TEASPOON
CHAT MASALA - 2 TEASPOON
TURMERIC - 1/2 TEASPOON
WHOLE SPICES MIX - 1/2 TEASPOON
RED CHILI FLAKES - 1/2 TEASPOON
CORIANDER POWDER - 1/2 TEASPOON
RED CHILI POWDER - 1 TEASPOON
CURY LEAVES - FEW LEAVES
OIL - 2 TABLE SPOON
METHOD:
1. ADD OIL IN THE WOK ADD MUSTARD SEEDS AND CURRY LEAVES AND COOK TILL SPLUTTER.
2. ADD ONION AND GREEN CHILIES AND SAUTE.
3. ADD REST OF THE SPICES AND SALT.
4. ADD POTATOES , MIX WELL AND COOK AGAIN
5. COOL THE FILLING BEFORE FILLING THE SAMOSAS.
INGREDIENTS FOR THE CHANNA MASALA
CHICKPEAS - 2 CUPS BOILED
TOMATOES - 3 MEDIUM GRINDED
ONION - 1 MEDIUM GRINDED INTO PASTE
GINGER GARLIC PASTE - 2 TABLE SPOON
CHICKPEA PASTE - 1/2 CUP
WHOLE CUMIN - 1 TEA SPOON
CHILI FLAKES - 1 TEA SPOON
TURMERIC - 1/2 TEA SPOON
CUMIN POWDER 1/2 TEA SPOON
WHOLE SPICE MIX - 1 TEA SPOON
CORIANDER POWDER - 1/2 TEA SPOON
CHAAT MASALA - 1 TEA SPOON
SALT AS TO TASTE
OIL - 1/4 CUP
METHOD:
1. TAKE A PAN AND ADD OIL IN IT.
2. HEAT THE OIL AND ADD CUMIN AND LET IT FRY.
3. ADD ONION PASTE TO THE PAN AND FRY IT THE ONION WATER IS DRY.
4. ADD GINGER GARLIC PASTE AND REST OF THE SPICES.
5. COOK THE MASALA FOR ANOTHER 5 MINUTES AND ADD TOMATO PASTE.
6. COOK THE TOMATOES FOR 5 TO 10 MINUTES AND ADD CHICKPEAS AND CHICKPEA PASTE AND LET THIS MIXTURE COOK ON SLOW FLAME FOR 15 MINUTES.
7. ONCE THE OIL IS SEPARATED FROM THE MASALA DISH IT OUT.
INGREDIENTS FOR SAMOSA CHAAT
FRESHLY MAE SAMOSA - AS REQUIRED
CHANNA MASALA - AS REQUIRED
CHUNTEY - RECIPE CALLS FOR 4 CHUNTEYS, YOU CAN USE CHUTNEY OF YOUR CHOICE
FRESH SALAD - AS REQUIRED
YOGURT - AS REQUIRED
PAPRI - AS REQUIRED
CHAAT MASALA - AS REQUIRED
FINAL ASSEMBLY OF SAMOOSA CHAAT
1. TAKE A SERVING PLATE, BREAK DESRIED AMOUNT OF SAMOSAS ON THE PLATE.
2. ADD GENEROUS AMOUNT OF HOT CHANA MASALA.
3. TOP IT WITH PLAIN YOGURT.
4. ADD CHUTNIES & SALAD OF YOUR CHOICE.
5. NOW TOP THE SAMOOSA CHAAT WITH PAPRI AND CHAAT MASALA.
6. SAMOOSA CHAAT IS READY TO BE SERVED.
7. ENJOY!
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