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- Duration: 40 minutes
- Serves: 4 people
It’s an amalgamation of the Indian chaat flavours with a delicious filling. Make sure to use deep fried potato for the filling along with array of chutneys, finely chopped veggies, sev and steaming hot chole to bring out its authentic chatpata flavour.
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Did you know that the famous samosa was originally known as sambosa? Sambosa that was introduced to the Indian cuisine in the 10th century has undergone so many changes since. From its name change to samosa, to the way it is served, the samosa has truly evolved.
- Samosa ( 2)
- Yellow peas (soaked and boiled) (2 cups)
- Onion (finely chopped) (1)
- Tomatoes (finely chopped) (1)
- Green chillies (hari mirch), finely chopped (3)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch /Red Chilli Powder (1/2 tsp)
- MTR Jeera/Cumin Powder (1/4 tsp)
- MTR Chaat Masala (1/2 tsp)
- Black salt (kala namak) (to taste)
- Oil (1 tsp)
- Sweet tamarind (imli) chutney (2 tsp)
- Onion, finely chopped (1)
- Coriander leaves (hara dhaniya), ( finely chopped)
- Green chutney (hari chutney) (2 tsp)
- Sev (1/4 cup)
- Curd (dahi), whisked (1/4 cup)
- Heat oil in a kadhai, add green chillies, onions, tomatoes and sauté for 2 mins.
- Add MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, MTR Jeera/Cumin Powder, MTR Chaat Masala, salt and add the boiled yellow peas.
- Add 1/2 cup of water, cover and cook over low flame for 3-4 mins or till the mixture comes together. Switch off the flame.
To assemble the chaat:
- Break the samosa into smaller pieces.
- Pour the yellow pea mixture over the samosa.
- Drizzle the sweet chutney and the green chutney.
- Sprinkle finely chopped onions and sev.
- Drizzle whisked curd.
- Garnish with finely chopped coriander.
- Your delicious samosa chaat is ready to be enjoyed!