Samosa Masala Chaat

How to Prepare

1. Prepare the samosa filling by heating 4 tbsp oil in a pan and sautéing 2 tsp cumin seeds until they crackle.
2. Add 1 cup finely chopped green chilies and 2 tbsp ginger paste, sauté for 1 minute.
3. Add 5 cups boiled and mashed potatoes
4. 2 cups boiled green peas
5. 2 tsp chaat masala
6. 2 tsp garam masala
7. 2 tsp red chili powder, and salt to taste. Mix well and cook for 5 minutes. Set aside to cool.
8. For the samosa dough, mix 5 cups all-purpose flour
9. 1 cup ghee
10. 1 tsp salt, and 1 tsp carom seeds in a bowl. Add water gradually to form a stiff dough. Cover and rest for 30 minutes.
11. Divide the dough into 40 equal portions. Roll each portion into a thin oval shape, cut it in half, and form a cone. Fill with 2-3 tbsp of the potato mixture and seal the edges with water.
12. Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crisp. Drain on paper towels.
13. For the chaat assembly, crush 2 samosas per plate lightly and place them on 20 serving plates.
14. Top each plate with 1/4 cup boiled chickpeas
15. 2 tbsp chopped onions
16. 2 tbsp chopped tomatoes
17. 2 tbsp yogurt
18. 1 tbsp green chutney
19. 1 tbsp tamarind chutney, and a sprinkle of chaat masala and sev.
20. Garnish with chopped coriander leaves and serve immediately.