Samosa Kadhi Chaat


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Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself! The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetra packs at grocery stores, so you need not go through the effort of extracting it!

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Preparation Time : 
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Serves 6.
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Ingredients



For the samosa covering
1/2 cup plain flour (maida)
2 tsp ghee, melted
salt to taste

For the samosa filling
1 cup potato, cubed and boiled
1/2 cup boiled green peas
2 tbsp capsicum, chopped
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
2 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

For the coconut kadhi
1 1/2 cups coconut milk
2 tbsp besan (Bengal gram flour)
3/4 cup curds (dahi)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
25 mm. (1") stick cinnamon (dalchini)
1 bayleaf (tejpatta)
6 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 1/2 tsp sliced red chillies
1 tsp oil
salt to taste

For the garnish
1/2 cup Khajur Imli ki Chutney
1/2 cup Green Chutney
2 tbsp chopped coriander (dhania)
2 tbsp chopped spring onions
2 to 3 cherry tomatoes, sliced (optional)

Method

    For the samosa covering

    1. Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well.
    2. Divide the dough into 6 equal portions and roll each portion into 125 mm. x 50 mm. (5" x 2") oval. Keep aside.

    For the samosa filling

    1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste.
    2. Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt.
    3. Mix well and mash lightly.
    4. Remove from the fire, cool, divide into 12 equal portions and keep aside.

    For the samosas

    1. Divide each samosa covering oval into 2 halves.
    2. Make a cone from each part and stuff with the filling.
    3. Seal the edges carefully usign a little water. Repeat with the remaining oval halves and filling to make 11 more samosas.
    4. Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.

    For the coconut kadhi

    1. Add the gram flour to the curds, mix well and keep aside.
    2. Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
    3. When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
    4. Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
    5. Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.

    How to serve

    1. Place the hot samosas in a serving bowl and spoon the hot kadhi over them.
    2. Top with the khajur imli ki chutney and green chutney.
    3. Garnish with the coriander, spring onions and cherry tomatoes.
    4. Serve hot.
    RECIPE SOURCE : ChaatBuy this cookbook
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