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