Samosa kadhi chaat
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Samosa kadhi chaat recipe - How to make Samosa kadhi chaat
Cooking Time: Total Time:
For the samosa covering
1/2 cup plain flour (maida)
2 teaspoons ghee, melted
salt to taste
For the samosa filling
1 cup boiled potato, cubed
1/2 cup green peas, boiled
2 tablespoons capsicum, chopped
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
2 teaspoons ginger-green chilli paste
2 teaspoons amchur (dried amchur powder)
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1/2 teaspoon garam masala
2 tablespoons oil
salt to taste
oil for deep frying
For the coconut kadhi
1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons red chilli, sliced
1 teaspoon oil
salt to taste
For the garnish
1/2 cup khajur imli ki chutney
1/2 cup green chutney
2 tablespoons chopped coriander
2 tablespoons chopped spring onions
2 to 3 cherry tomatoes, sliced (optional)
- 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.
This recipe was contributed by insia on 05 Oct 2006
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