Saturday, March 6, 2010

Samosa Kadhi Chaat

Samosa is one of the most commonly known indian chaat items or snacks. It has spicy potato filling and plain flour covering. Usually it served with tamrind or mint chutney, but this recipe has one more

For the samosa covering:
1/2 cup plain flour
2 teaspoons butter or oil or ghee
salt to taste

-Mix all the ingredients of covering in a bowl and knead into a dough using water. Keep it aside for half an hour.
-Then divide the dough into equal parts and roll it and keep it aside.

For the filling:
2 boiled potatoes
1/2 cup boiled green peas
1 teaspoon ginger-garlic paste
1 green chilli(actully according to taste)
1 small onion
1/4 teaspoon hing (asafoetida)
1 teaspoon lemon juice
1/2 teaspoon garam masala
1/2 teaspoon jeera powder
1 table spoon oil
salt to tast

-Heat oil in a pan and add cumin seeds, after crackles add hing and ginger-garlic paste.
-Add onions soute untill it becomes light brownish.
-Now add the potatoes,peas, all the dry spices and mix it well.

For the Kadhi
2 tablespoon bengal gram flour(besan)
1/2 cup curd
1/2 teaspoon ginger grated
1 green chilli
2 tablespoon grated coconut (optional)
1 teaspoon oil
whole masalas like bay leaf,cinnamon stick,cardamoms etc (optional)
few curry leaves
salt to taste

-Add gram-flour into curd, mix it well and keep aside.
-Heat oil in a pan add whole spices, curry leaves,grated ginger and green chilli.
-Now add the gram-flour-curd mix , coconut, salt and mix it well.
-Keep it on slow flame till it thickens and dont forget to stri in between.

For Samosa:
-Divide each samosa covering into 2 halves.
-Make a cone from each part and stuff with the filling.
-Seal the edges carefully using very little water and deep fry it in hot oil on a slow flame untill golder brown.

How to Serve:
-Place the hot samosas in a serving bowl, pour hot kadhi over it.
-Top with imli chutney and/or green chutney (whatever is avilable). then garnish with coriander leaves and serve hot.

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