Samosa Kadhi Chaat ( Jain Recipe)
by Tarla Dalal
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Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons.
- Mix the plain flour, ghee and salt in a bowl and knead into a firm dough using water.
- Divide the dough into 3 equal portions and roll each portion into 125 mm. X 50 mm. (5" x 2") ovals. Keep aside.
- Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and green chilli paste.
- Sauté for 1 minute and add the bananas, green peas, dried mango powder, garam masala, coriander and salt.
- Mix well and mash lightly.
- Remove from the fire, cool, divide into 6 equal portions and keep aside.
- Divide each samosa covering ovals into 2 halves.
- Make a cone from each part and stuff with the filling.
- Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 5 more samosas.
- Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.
- Add the corn flour mixture to the curds, mix well and keep aside.
- Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
- When the curry leaves splutter, add the green chillies and stir for a few seconds.
- Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
- Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.
- Place the hot samosas in a serving bowl and spoon the hot kadhi over them.
- Top with the khajur imli ki chutney and green chutney.
- Serve hot garnished with coriander.
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