chaat

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.  I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.

Punjabi Samosa

all-purpose flour (plain flour, maida)

Tbsp fine sooji (samolina)

salt

½ Tbsp oil

lemon juice

water (Adjust as needed)

potatoes

peas

tsp cumin seeds (jeera)

coriander powder (dhania)

Tbsp green chilies (chopped)

Tbsp cilantro (chopped, hara dhania)

¼ tsp red chili powder

½ tsp garam masala

mango powder (amchoor)

Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Dough

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.

Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making the Filling

Take 2 Tbsps of water and keep aside.

Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.

Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.

Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Making Samosa

Salty, spicy, tangy, crunchy and ridiculously quick to put together… This Street-Style Peanut Chaat is the easiest Indian side dish that comes together in 10 minutes or less. It pairs perfectly with a cup of chai or a cold beer!

Peanut Chaat

peanuts

onion

plum tomato (diced)

serrano pepper (diced)

lemon (juiced)

tsp chaat masala

tsp chili powder

salt (to taste)

cilantro (chopped)

Dice the onion, tomato, and chili pepper. Finely chop the cilantro.

In a bowl, toss the peanuts, onion, tomato, chili pepper, cilantro, lemon juice, chaat masala, salt, and chili powder.

Serve immediately with additional chilis and lemon wedges.

https://embed.mediavine.com/videos/ibiyy43ic8ziom1fnlv1

Salty, spicy, tangy, crunchy and ridiculously quick to put together... This Peanut Chaat is the easiest cold side dish that comes together in 10 minutes or less with very little prep. It pairs perfectly with a cup of chai or a cold beer!

“This is a recipe based on the chaat I used to sneak out and eat on dates with Danesh when I was a teenager. You can find the chaat masala spice blend and crispy sev noodles in Asian shops or online.” Enjoy it as a snacking platter at your next get-together. Recipe taken from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani (Murdoch Books, £25)

Chaat plate

potatoes,

sunflower oil

cumin seeds

tsp finely chopped ginger

turmeric powder

green chilli, finely chopped

tbsp chopped coriander leaves

greek yogurt,

½ tsp crushed garlic

mint leaves

sev (see Tips)

pomegranate seeds

lime

Boil the potatoes until they are cooked through but still firm (about 10 minutes). Drain and leave to cool.

Heat the oil in a frying pan over a medium heat. Once hot, add the cumin seeds and stir until fragrant and light brown, then add the ginger and fry for 10-12 seconds until aromatic – be careful not to let it burn.

Add the potatoes and fry until lightly brown and crispy around the edges (about 8 minutes), then add the turmeric, chaat masala and a pinch of salt and mix well. Take the pan off the heat, then stir in the green chilli and half the coriander leaves. Spoon into a serving dish.

Mix the yogurt, garlic and mint together with a pinch of salt, then spoon it over the potatoes. Scatter over the remaining coriander leaves and sev. Finish with the pomegranate leaves and lime juice. Eat immediately.

A delightful and flavorful chaat made with Maggi noodles, spices, and vegetables.

Maggi Masala Noodle Chaat

packs of Maggi noodles

Water noodles

onion, finely chopped

tomato, finely chopped

green chili, finely chopped (optional)

cilantro leaves, chopped

tamarind chutney

mint chutney

chaat masala

red chili powder

Salt

Sev (crispy chickpea flour noodles)

Lemon wedges

Drizzle some oil into a medium skillet or saucepan set over medium-high heat and cook the hash browns or cooked potato to heat through, or, if using raw potato, fry until tender. Add the dry noodles, broken into pieces if you like (the package suggests breaking the noodle cake into four) to the pan with a little more than half the seasoning packet, and about 3/4 cup water (or 1/2-3/4 the quantity of water your packaged noodles call for). Cover and cook for 1-2 minutes, or until the noodles are just tender, adding a splash more water if the pan boils dry but the noodles aren’t yet cooked.

Meanwhile, drain and toss the chickpeas with a bit of the seasoning packet, and, if you like, stir the rest of the seasoning into a couple spoonfuls of plain yogurt. Transfer the noodles and potatoes to a plate and top to taste with the chickpeas, tomato, red onion, cilantro, yogurt and whatever chutneys you like, and sprinkle over some sev or toasted plain, uncooked instant noodles, broken up into bits, for added crunch. Season with lime juice or serve with a wedge of lime.

Chana Chaat is a staple part of Pakistani cooking, this easy no cook version is perfectly balanced - tangy, crunchy, and satisfying. It also comes together so quick! A must try for your next tea party and Ramadan spread!

Chana Chaat (Easy)

540 ml Cans of Chickpeas

Diced Onion

Tomatoes

Green Chilies

Mint Leaves, chopped

Chopped Cilantro Leaves

Tamarind Paste ((I like 1/2 cup!))

tbsp Chaat Masala

tsp Roasted Cumin Powder ((can use regular))

1/2-3/4 tsp Red Chili Powder

tsp Red Chili Flakes

tbsp sugar

Salt (if needed)

coriander powder

cumin powder

ajwain

chilli flakes

Drain and rinse your chickpeas. If they are not soft then add them to a pot with boiling water and simmer for 5-6 miutes or until softened and drain. Tip: Your chickpeas will seem harder when they cool.

Mix all the remaining ingredients together - I like to add tomatoes last. taste and adjust for seasoning.

You can make chana chaat ahead of time, but if making it a day ahead then mix in the onions and tomatoes before serving, upto a few hours before is fine.

Sprinkle with the optional masala and any toppings you desire and serve.

Try this fantastic way of serving samosas for a more substantial meal. It makes a good starter for a dinner party and to celebrate festivals such as holi

Samosa chaat

red onion,

lemon,

tbsp vegetable, sunflower oil

tsp cumin seeds, oil

can chickpeas, drained

¾ tsp ground turmeric

½ tsp chilli powder

½ tsp ground cumin

teabag

vegetarian samosas (use shop-bought,

Greek yogurt, whisked

fine sev or Bombay mix (optional)

Put the sliced red onion in a heatproof bowl filled with just- boiled water. Leave for 10 mins, drain, then toss with the lemon juice and a pinch of salt. Set aside. The onions will turn a wonderful magenta colour.

To make the spiced chickpeas, heat the oil in a saucepan over a medium heat. To test it’s ready, drop in a few cumin seeds – if they start to sizzle, add the rest, followed by the drained chickpeas. Scatter in 1 tsp salt and the turmeric, chilli powder, ground cumin and 60ml water. Break in the contents of the teabag and give everything a stir. Cover and simmer over a low heat for about 15 mins, or until all the flavours have infused. Gently mash some of the chickpeas in the pan to make a sauce – you might need to add a little more water.

Spoon the spiced chickpeas onto a serving platter. Cut the samosas into chunks and layer these over the top. Drizzle over the yogurt, then top with the sliced pickled onions. Sprinkle over the chopped spring onions and sev or Bombay mix.

Top 6 chaat recipes from across the web

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Punjabi Samosa

Peanut Chaat

Chaat plate

Maggi Masala Noodle Chaat

Chana Chaat (Easy)

Samosa chaat

Top 6 chaat recipes from across the web

The most viewed chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Punjabi Samosa

Peanut Chaat

Chaat plate

Maggi Masala Noodle Chaat

Chana Chaat (Easy)

Samosa chaat

The most viewed chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine