Name: Samosa Chaat
Prep time: 1 hour
Cook time: 1 hour
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg Potato (for samosa filling); 1 kg Green Peas (for samosa filling); 2 kg All-purpose Flour (Maida) (for samosa dough); 2 cups Vegetable Oil (for frying); 10 tbsp Cumin Seeds (for filling); 10 tbsp Coriander Powder (Dhania) (for filling); 5 tbsp Garam Masala (for filling); 5 tbsp Chili powder (for filling); 1 kg Boiled Chickpeas (for chaat topping); 2 kg Yogurt (Curd) (for chaat topping); 2 cups Tamarind Chutney (for chaat topping); 2 cups Green Chilies (for chaat topping); 10 tbsp Chaat Masala (for chaat topping); 2 cups Sev or Crushed Papdi (for chaat topping); 2 bunch Coriander Leaves (for garnish)

How to Prepare

Prepare the samosa filling by boiling and mashing potatoes, then mixing with peas, spices (cumin, coriander, garam masala, chili powder), and salt in a bowl.
Take the samosa dough, divide it into 40 equal portions, and roll each portion into a small circle.
Cut each circle in half, form a cone with each half, stuff with the potato-pea mixture, and seal the edges to make triangular samosas.
Heat oil in a deep frying pan over medium heat and fry the samosas in batches until golden brown and crispy. Drain on paper towels.
Prepare the chaat by crushing 2 samosas per plate, then topping with 2 tbsp chickpeas
2 tbsp yogurt
1 tbsp tamarind chutney
1 tbsp green chutney, and a sprinkle of chaat masala and sev.
Garnish with chopped coriander leaves and serve immediately.

Scale quantity

How to Prepare