Samosa Chaat is one of the most popular Indian street foods. Samosa tastes delicious when eaten on its own however addition of spicy and tangy toppings takes this humble deep-fried delicacy to another level.
Samosa is generally made with boiled potatoes, but here Chef Pankaj adds some more vegetables and potatoes to the samosa to make it healthier for kids.
The crispy and crunchy samosa topped with beaten curd, spicy and tangy chutneys, and zesty ghughni makes for a lip-smacking and drool-worthy snack that is perfect as a cheat day dish for the kids.
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Samosa Chaat Recipe By Chef Pankaj Bhadouria
Samosa Chaat Recipe
Pankaj Bhadouria
Samosa Chaat is a spicy and tangy snack that is a favourite of children. Chef Pankaj Bhadouria shares the recipe for thi ... Read More
Preparation Time
10-20 Min
Cooking Time
10-20 Min
Meal Type
snack
Difficulty
MEDIUM
Ingredients For Samosa Chaat Recipe
For Samosa Chaat
2 cups whole wheat flour & refined flour mix
1 tsp ajwain
salt to taste
1 tbsp ghee
water as required
2 tsp oil
1/2 tsp ajwain
1 tsp chopped ginger
2 chopped green chillies
1/4 cup chopped french beans
1/4 cup chopped carrot
1 1/2 cup boiled & diced potato
1 tsp roasted & crushed cumin
1/2 tsp crushed fennel seeds
1 tsp roasted & crushed coriander seeds
salt to taste
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp amchur powder
1/4 cup chopped paneer
1 tbsp ghee
1/3 cup chopped onion
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/3 cup chopped tomato
water as required
1/2 cup boiled & diced potato
2 cups boiled black chana
1 tsp garam masala powder
salt to taste
1 tsp coriander powder
water as required
water for brushing
water for brushing
oil for frying
3-4 tbsp sweet curd
1 tsp tamarind chutney
1 tsp green chutney
coriander leaves
sev
pomegranate
nimki
chaat masala to taste
How to make Samosa Chaat Recipe?
- In a bowl, add the flour mix, ajwain, salt and ghee. Mix it well until it resembles bread crumbs. Add water and make a semi hard dough. Cover the dough and rest it for 20 minutes.
- For Ghugni, heat oil in a pan, add ajwain, ginger, green chillies and saute it for 30-40 seconds. Now add French beans, carrot and saute it for 2 minutes.
- Add boiled potato and mix well. Add crushed cumin, crushed fennel, crushed coriander seeds and mix well. Saute it for a minute, add salt, garam masala powder, coriander powder and mix well. Cook for another 2-3 minutes.
- Turn off the gas and add amchur powder, paneer. Mix them well.
- Remove the filling mixture to a bowl or plate and allow it to cool down.
- Heat a pan, add ghee and allow it to melt. Add onion and saute it until the onion turns slightly golden brown. Now add turmeric powder, red chilli powder and saute it for another minute.
- Now add tomato along with water and cook until tomato turns soft and mushy. Add potato and mix well. Mash the potato slightly with the spoon.
- Now add boiled chana and mix well. Add garam masala powder, salt, coriander powder and cook it for 2-3 minutes on low flame.
- Add water and bring it to a boil. Once it starts boiling, lower the heat and simmer it on low flame for 7-8 minutes or until the gravy becomes thick.
- Take the dough and knead it again for a minute and divide it into equal size balls.
- Roll out each ball into an oval shape and cut it in half from the centre. Take one portion, apply water on the edges and join the edges to make a cone shape.
- Fill the mixture into the cone and apply some water on the edges and seal it well. Finish making all your samosa.
- Deep fry the samosas on medium-high flame until they turn golden brown and become crisp. Remove and keep aside.
- For assembly, take a plate, crush the samosa and place it the centre of the plate, now top with ghugni, curd, tamarind chutney, green chutney, coriander leaves, sev, pomegranate, namak para and finally sprinkle some chaat masala. Samosa chaat is ready to serve.
View Step by Step Recipe
In a bowl, add the flour mix, ajwain, salt and ghee. Mix it well until it resembles bread crumbs. Add water and make a semi hard dough. Cover the dough and rest it for 20 minutes.
For Ghugni, heat oil in a pan, add ajwain, ginger, green chillies and saute it for 30-40 seconds. Now add French beans, carrot and saute it for 2 minutes.
Add boiled potato and mix well. Add crushed cumin, crushed fennel, crushed coriander seeds and mix well. Saute it for a minute, add salt, garam masala powder, coriander powder and mix well. Cook for another 2-3 minutes.
Turn off the gas and add amchur powder, paneer. Mix them well.
Remove the filling mixture to a bowl or plate and allow it to cool down.
Heat a pan, add ghee and allow it to melt. Add onion and saute it until the onion turns slightly golden brown. Now add turmeric powder, red chilli powder and saute it for another minute.
Now add tomato along with water and cook until tomato turns soft and mushy. Add potato and mix well. Mash the potato slightly with the spoon.
Now add boiled chana and mix well. Add garam masala powder, salt, coriander powder and cook it for 2-3 minutes on low flame.
Add water and bring it to a boil. Once it starts boiling, lower the heat and simmer it on low flame for 7-8 minutes or until the gravy becomes thick.
Take the dough and knead it again for a minute and divide it into equal size balls.
Roll out each ball into an oval shape and cut it in half from the centre. Take one portion, apply water on the edges and join the edges to make a cone shape.
Fill the mixture into the cone and apply some water on the edges and seal it well. Finish making all your samosa.
Deep fry the samosas on medium-high flame until they turn golden brown and become crisp. Remove and keep aside.
For assembly, take a plate, crush the samosa and place it the centre of the plate, now top with ghugni, curd, tamarind chutney, green chutney, coriander leaves, sev, pomegranate, namak para and finally sprinkle some chaat masala. Samosa chaat is ready to serve.