Samosa Chaat - Chef In You

Samosa Chaat by Sangeeta on Feb 22, 2012

Chaat is a term describing savoury snacks, typically served at road-side tracks from stalls or carts in India. With its origins in east India, chaat has become immensely popular in the rest of India and the rest of South Asia. The word derives from Hindi चाट (tasting, a delicacy),chaat variants are all based on fried dough, with various other ingredients.Samosa Chaat;is one of them..:)

Cook time: Under 30 min
Prep time: Under 30 min
Yields: serves 3 -4 person

Ingredients

FOR SAMOSA :
For Cover :
250 gram all purpose flour
1 tablespoon oil
1 teaspoon lemon juice
1/2 teaspoon salt
chilled water- as needed
For Stuffing:
1 teaspoon oil
1 teaspoon ginger (chopped)
1 tablespoon green chillies (chopped) or to taste
few curry leaves (chopped)
1oo gram green peas
200 gram potatoes (boiled and roughly chopped)
1 teaspoon garam masala or to taste
1 teaspoon dry mango powder
1/2 teaspoon sugar
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
salt to taste
For Frying:
vegetable oil - as needed
FOR CHAAT :
ragada-as needed
tamarind Chutney - as needed
green Chutney - as needed
onions(finely chopped)- as needed
tomato (chopped)- as needed
fresh coriander (finely chopped)- as needed
roasted cumin powder - as needed
red chilly powder - as needed
chaat masala - as needed
Sev - as needed
yogurt - 1 cup (beaten with little salt and sugar)(optional)

Method

For Cover:
Mix the all purpose flour,oil,Salt and make a soft dough,with water.Cover with moist cloth and keep a side for 20 min.

Make lemon size balls out of dough and roll it into rounds.Cut the rounds in half,fold each into a cone shape.Seal sides of cone with water and fill with STUFFING,seal with water.

Deep fry the samosa on medium flame until they are golden brown.Drain on tissue paper.

For Stuffing:
In a pan heat oil,add ingredients of stuffing in a given order,swat in between,cook for a min and cool it off.

For Ragda:
in a pan add 1 teaspoon oil,1/2 teaspoon cumin seeds,pinch of asafoeida and add ( overnight soaked 1 cup dry yellow peas and cooked with 3-4 cups of water,salt and turmeric) cooked yellow peas to it,along with its boiled water,simmer for 5-7 min.

For Chaat:

In a deep serving bowl,first keep samosa,break it little bit,and then add yogurt,chutneys,onion,tomato,coriander leaves and sprinkle spices acc.to your choice.

NOTE:I don"t like yogurt in it ,that"s why I avoided it.

NOTE:You can use dry green peas or dry chickpeas or any legumes for or even sweet corns for making RAGADA.