MUMBAI SAMOSA Chaat

**Author - Alee Venkatesh **
Samosas served with sweet & green chutneys; garnished with sweet yogurt and sev with a hint of chaat masala





Samosa Chaat 

Ingredients & Method

  • 4-6 baby samosas (see recipe for Samosa below) - if using bigger samosas, break into small pieces
  • 1 each – finely chopped red onion & tomato
  • ¼ cup – finely chopped coriander leaves
  • 1-2 tsps.  Chaat masala (sprinkle on top before serving)
  • Sweet Dahi (beaten plain yogurt with sugar)
  • 1-2 tsps. Green Chutney (green chilli, coriander & mint leaves, cumin powder, salt - grinded into smooth paste)
  • 1-2 tsps. Sweet Chutney (washed, soaked & mashed dates, tamarind juice, jaggery, salt - simmer this with little water until sauce thickens)
  • Handful of Thin Sev (per plate)

For making Samosas 

Ingredients & Method for stuffing – 1 cup cooked veggies of your choice, salt to taste, curry powder & red chilli powder to taste, ½ tsp. roasted coriander powder.  

Cook vegetable of your choice with little salt until tender.  When cool, mash them and keep it aside.  In a pan, heat some oil and pour these mashed veggies with other spice ingredients and fry for few minutes.  Remove from heat and allow it to cool.

Ingredients & Method for covering – ½ cup each of plain and wheat flours, little bit of oil, salt to taste and enough water to make dough.  

Mix all the ingredients and make soft dough.  Rest this dough for about 10-15 minutes.  Take small balls out of dough and roll them into small circles, place a spoonful of stuffing and close all sides to form a cone shape.   Deep fry them on a medium flame until golden brown.  (can be baked in an oven @ 180 deg. C for about 30-40 minutes-until golden brown on top)