Samosa Chaat Celebrations Euphoria 12 Empowered

how to make samosa chaat

Samosa Chaat, a culinary magnum opus that consolidates the cherished samosa with the dynamic kinds of chaat, is a festival of surfaces and flavors. This notorious Indian road food takes the recognizable freshness of the samosa and changes it into a magnificent melange of sweet, hot, and tart sensations.Oblige us on a culinary trip as we find the way to making the ideal samosa chaat.

samosa chaat

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course North Indian, Street Food

Cuisine Indian

Servings 4 people

Ingredients

  

For the samosa dough

• 2 cups all purpose flour maida
• ½ teaspoon carom seeds () celery
• ½ teaspoon of salt
• 3 tablespoons of vegetable oil
• ½ cup of water approximately

For Samosa Filling

• 3to4 potatoes (medium size) boiled, peeled and mashed
• ½ cup peas fresh or frozen
• 2 tablespoons of oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds optional
• 1 teaspoon ginger (grated)
• 2 green chillies (finely chopped)
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ tsp amchur (dried mango powder)
• Salt to taste
• 2 tablespoons fresh cilantro (cilantro), chopped

Vegetable oil for deep frying

• Vegetable oil for deep frying

Chana Masala for Samosa

• 2 tbsp vegetable for cooking.
• 1 large onion, finely chopped Adds sweetness and flavor.
• 2 tomatoes, finely chopped Provides a rich, tangy base.
• 1 tbsp ginger-garlic paste Adds depth of flavor.
• 1-2 green chillies, finely chopped Adjust based on spice preference.
• 1 tsp Cumin seeds For tempering.
• 1 tsp coriander powder Adds a warm, citrus flavor.
• 1 teaspoon turmeric powder Adds color.
• 1 tsp garam masala A mixture of garam masala.
• 1 tsp ground cumin seeds The taste of cumin is enhanced.
• 1 tsp Coriander Complements the coriander powder.
• 1 tsp paprika (optional for color) Adds a light smokiness
• Salt to taste Adjust as needed.
• 1 1 cup of water Adjust based on desired consistency.Fresh cilantro (coriander), chopped:

Keyword Samosa chaat

Instructions for chana masalaChicken Samosa Symphony 7 Powerful Positives

• If using dry chickpeas, soak overnight, then cook until tender. If you are using canned chickpeas, drain and wash them
• Heat oil in a pan. Add cumin and let it splutter.
• Cook the chopped onion until it turns golden brown.
• Add ginger-garlic paste and finely chopped green chillies and stir. Saute until the raw smell disappears.
• Add in garam masala, ground cumin, ground coriander, turmeric powder, and paprika, if using. Cook for a minute to release the flavor.
• Add the chopped tomatoes and cook till they soften and the oil starts to separate.
• Add the cooked chickpeas to the spice mixture. Stir well to coat the chickpeas with the spices.
• Pour in the water, adjust the salt, and simmer for 10–15 minutes until the flavors meld together.
• Garnish with chopped fresh cilantro (coriander). Serve chana masala with samosas for a delicious and savory combination.

how to make saamosa for samosa chaat

1. Assemble and fill the samosas
2. Divide the dough into small balls.
3. Fold each ball into a slim oval shape.
4. Cut each oval in half to make two semicircles.
5. Form a cone shape with each semicircle, fill it with the potato mixture, and seal the edges.
6. Heat oil for deep frying.
7. Fry until the samosas are golden brown and crispy.
8. To drain extra oil, remove it from the oil and place it on a paper towel.

    Prepare the curd : samosa chaat

Ingredients: 1 cup plain yogurt: full-fat or low-fat, depending on your preference. A pinch of salt: to taste Instructions: Stir the curd. Take plain yogurt in a bowl. Mix in the blender until creamy and smooth. Add salt: Add a pinch of salt to the curd and mix well. Adjust the salt according to your taste. Chill

    Prepare the sauce for samosa chaat

Samosa Chaat Tamarind Chutney:

1/2 cup tamarind pulp:
Simmer until it takes on the consistency of a sauce.
1/4 cup jaggery or brown sugar:Adjust according to sweetness preference.

1 tsp. roasted cumin powder: dry the cumin and make its powder.

1/2 teaspoon red chili powder Adjust to taste.

Salt to taste:
Water:To balance consistency.

Prepare tamarind pulp:

Soak the tamarind in hot water, extract the pulp, and remove the seeds.
Cook tamarind pulp

Heat tamarind pulp, jaggery, roasted cumin powder, red chilli powder, and salt in a pan.
Simmer until it takes on the consistency of a sauce.
Add water if necessary to adjust the consistency.

B. Green Sauce:

1 cup fresh cilantro (coriander):
including stems.
1/2 cup mint leaves:
2 green chilies:
Adjust based on spice preference.
1 teaspoon lemon juice:
1 tsp. roasted cumin powder
Salt to taste:
Water:
To balance consistency.
Instructions:
Mix the ingredients.
Combine fresh coriander, mint leaves, green chillies, lemon juice, roasted cumin powder, and salt in a blender.
Blend to a smooth paste, adding water as needed.

 How Samosa chaat plating

Prepare the base:

Place the broken samosa pieces on a serving plate. Arrange them to form the base layer.
Layer with chickpeas:

Spread the cooked chickpeas evenly over the samosa pieces.
Drizzled Curd:

Spoon or drizzle grated curd over the samosas and chickpeas. Ensure even distribution.
Add the sauce.

Drizzle tamarind chutney and green chutney over the curd layer. You can create an artistic pattern or drizzle it in a crisscross pattern.

Spice Sprinkling

Sprinkle chaat masala and, if desired, red chili powder for extra kick.
Top with fresh ingredients:

Scatter the chopped onions, tomatoes, and fresh coriander over the chaat. Ensure even distribution for color and flavor.
Crunchy Element:

Sprinkle sev (crispy fried noodles) all over the plate. This adds a delightful crunch to the chaat.
Optional Garnish:

Place a lime wedge on the side for a citrusy touch. If using pomegranate seeds, scatter them over the chaat to add sweetness.
Final Touch:

Optionally, garnish with extra fresh cilantro for a vibrant finish.
Serve immediately:

Samosa chaat is best enjoyed immediately after assembly to preserve the crispiness of the samosa and the freshness of the ingredients.

Presentation Tips

• Use flat and wide plates for an attractive presentation.
  Play with colors by arranging the toppings in a visually appealing way.
  Balance the flavors by ensuring an even distribution of sweet, tangy, spicy and savory elements