Thursday , July 27 2017
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Samosa Chaat


For Samosa:
All purpose flour 2 cups
Salt ½ tsp
Carom seeds ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Coriander leaves 1 tbsp (chopped)
Green chilies 2 (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)
Chat spice ½ tsp
Chili powder ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)


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

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

Cover and leave to rest for 30 minutes, make into small balls, roll. Cut from centre into two fill with potato stuffing.

Deep fry samosas on low flame till golden brown and crisp.

Remove and keep aside.

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