Celebrity chef and MasterChef India judge Kunal Kapur has shared his recipe for making delicious samosa chaat at home. Calling it the perfect monsoon snack, he said the combination of crispy samosas, spicy chole, creamy curd, tangy chutneys, crunchy sev, onions and fresh coriander makes every bite full of flavour.
Ingredients
For the samosa dough
2 cups all-purpose flour (maida)Salt
A pinch of carom seeds (ajwain)
¼ cup ghee
½ cup chilled water (approx.)
Oil for frying
For the potato filling
3 tbsp oil
½ tsp hing
1 tbsp crushed coriander seeds
2 tsp crushed cumin seeds
2 chopped green chillies
2 tsp chopped ginger
1 tsp red chilli powder
½ tsp turmeric
1 tbsp coriander powder
6 boiled potatoes
Salt to taste
½ tsp black salt
1 tsp chaat masala
Chopped coriander
For sweet curd
2 cups curd
4 tbsp powdered sugar
A pinch of black salt
For mint chutney
1 cup mint leaves
2 cups coriander leaves
2 green chillies
Small piece of ginger
1 tsp roasted cumin powder
Salt
½ tsp black salt
1 tsp chaat masala
Juice of 2 small lemons
Chilled water
For tamarind chutney
½ cup tamarind pulp
½ cup seedless dates
3 cups water
½ cup jaggery
Fennel, coriander, cumin and dry ginger powder
Kashmiri chilli powder
Salt
For garnish
Sev
Pomegranate seeds
Ginger juliennes
Fresh coriander
How to Make It
Mix flour, salt, ajwain and ghee. Add chilled water and knead into a stiff dough. Let it rest for 20 minutes.
Prepare the filling by cooking the spices in oil, then add mashed boiled potatoes, salt, black salt and chaat masala. Mix well, add chopped coriander and let the mixture cool.
Roll the dough into small circles, fill with the potato mixture, shape into triangles and seal the edges. Deep-fry until golden and crispy.
Whisk curd with sugar and black salt to make sweet curd.
Blend all the mint chutney ingredients into a smooth paste.Cook all the tamarind chutney ingredients together until slightly thick. Cool before using.
To prepare the chaat, crush a few samosas onto a plate. Top with sweet curd, mint chutney and tamarind chutney. Garnish with sev, pomegranate seeds, ginger and fresh coriander. Serve warm or chilled
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