Samosa Chat

                                            Samosa Chat

    Samosas is the popular snack food that enthralls Indian streets during evenings.samosas is not only consumed in their original form, but also it included in various masalas, spices and gravy to make them the celebrity of chaats and masala chaats. 

     Samosas is made of Indian pastry dough and filled with spiced ingredients majorly fried or baked. To quote the basics, samosa is tetrahedral   samosas is made with a dough consisting wheat flour and maida sometimes, sooji (semolina) optionally spiced with jeera or saunf. it is served with mint chutney and dates and tamarind chutney. In addition, while making samosa it is pressed in center to make a hole, and freshly chopped onions, coriander, black salt, chat masala, and yogurt are added.
Samosas

     Samosa usually has a sautéed vegetable filling with potatoes, onions, peas, lentils, pasta or spiced noodles. Non Vegetarian Samosas are also made with minced meat filling, popular in North East India and Pakistan. This way, samosas are more versatile since regional ingredients can be used to make the samosa filling. Samosa are deep fried, usually on high heat since the filling within is usually pre-cooked before filling.
 

INGREDIENTS:

1 cup Chickpeas, soaked overnight

1 Onion, finely sliced

1 Tomato, finely sliced

1 Green chili, finely chopped

½ tbsp. Ginger-Garlic paste

1 tbsp. Red chili powder

¼ tbsp. Turmeric powder

1 tbsp. Garam Masala powder

½ tbsp. Coriander powder

¼ tbsp. Cumin powder

Oil

Salt

FOR ASSEMBLING:

2 Samosa’s

1 Onion, finely sliced

1 Tomato, Finely Sliced

1 tbsp. Red Chutney

1 tbsp. Green Chutney

1½ tbsp. Brown Chutney

2-3 Lemon wedges, for serving

1 tbsp. fresh minced Coriander leaves

PREPARATION:

1.Pressure cook chickpeas until soft (not mushy). Drain the excess water and set aside. In a heavy bottom cooking vessel.

2.add oil and to this add sliced onions, fry till translucent.

3.Now add sliced tomatoes and green chili and fry till tomatoes turn soft.

4.Add ginger-garlic paste and sauté for 1-2 minutes till raw smell of ginger-garlic paste disappears.

5.In the meantime, take 3-4 tbsp. of water in a cup and add red chili powder, turmeric powder, garam masala, coriander powder and cumin powder. Make a paste by stirring with a spoon.

6.Now add this paste to above tomato mixture. Cook on low for another 2-3 minutes till everything combines well.

7.Now add cooked chickpeas and add half cup of water.

8.Using a wooden spoon, gently mash half of chickpeas, check for salt and cook for 4-5 minutes. Turn off the flame.

FOR ASSEMBLING:

1.In a serving plate place samosa and gently mash it. Pour the above made chickpea masala all around the samosa.

2.Add red chutney, green chutney and brown chutney as per your taste along with sliced onions and tomatoes.

3.Sprinkle minced coriander leaves and lemon juice. Serve immediately.

4.You can also add fresh beaten curd, sev and grated carrot for additional taste and flavour.

NOTE:

COOKING CHICKPEAS:

Thoroughly rinse chickpeas under water for 2-3 times. Now add double the amount of water and soak chickpeas overnight or for at least 8-10 hours. Throw soaked water and add fresh water when pressure cooking chickpeas.

                                                                                                             Thank you,Readers!