Скачать или смотреть घर पर बनाएं चटपटी सामोसा चाट | Samosa Chaat | Swadisht Street Style Chatpata Snack! Ajay chopra

घर पर बनाएं चटपटी सामोसा चाट | Samosa Chaat | Swadisht Street Style Chatpata Snack! Ajay chopra

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Portion servings: 5-6 pax
Preparation time: 6-7 hrs
Cooking time: 90 mins

Ingredients:

Soaked kabuli chana 2 cups

For potli:
Black cardamom 3 pcs
Tea powder 1 tsp
Bayleaf 2 pcs
Water as required
Salt ½ tsp

For Chole:
Roasted jeera powder 1 tsp
Red chilli powder 1 tsp
Garam masala ½ tsp
Amchur powder ½ tbsp
Black salt ¼ tsp
Yellow chilli powder ½ tsp
Ginger julienne 1 inch
Kasoori methi ½ tbsp
Green chilli julienne 2-3 pcs
Chana masala ½ tsp
Ghee 3 tbsp
Leftover chole water

For samosa dough:
Refined flour 2 cups
Ajwain ½ tsp
Salt ½ tsp
Oil 2 tbsp
Water as required
Oil 1 tsp

For pounded masala:
Coriander seeds 1 tsp
Jeera ½ tsp
Saunf ½ tsp
Black pepper ½ tsp

For samosa stuffing:
Oil 1 tbsp
Green chilli chopped 1 tsp
Ginger chopped 1 tsp
Hing ½ tsp
Pounded masala 1 tbsp
Cashew nuts 1 tbsp
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Coriander powder ½ tsp
Garam masala powder ¼ tsp
Green peas ¼ cup
Water as required
Potato boiled 3 pcs
Black salt ½ tsp
Dry anardana powder 1 tsp
Coriander chopped 1 tbsp
Amchur powder ½ tbsp
Paneer dices ½ cup

Oil for frying

For sweeten curd:
Thick curd 1 cup
Fresh cream ¼ cup
Black salt ½ tsp
Powdered sugar ½ tbsp

For assembling:
Onion sliced
Sweetened curd
Imli chutney
Green chutney
Green chilli julienne
Ginger julienne
Pomegranate seeds
Coriander chopped

Method:

Step 1: Soak and Cook the Chole
Soak kabuli chana overnight in water.
The next day, drain and rinse them.
Place the soaked chana in a pressure cooker.
Make a potli using muslin cloth filled with black cardamom, tea powder, and bay leaves.
Add the potli to the chana along with water and salt.
Pressure cook until the chana is fully soft and cooked.
Discard the potli and transfer the cooked chole to a wide pan.

Step 2: Temper the Chole
Add dry spices over the hot chole: roasted jeera powder, red chilli powder, garam masala, amchur powder, black salt, yellow chilli powder, kasoori methi, and chana masala.
Add julienned ginger and green chillies.
In a small pan, heat ghee until it starts smoking.
Pour the hot ghee directly over the chole.
Immediately cover the pan and let it sit for a minute to trap the aroma.
Remove the lid, mix well, and add a small amount of leftover chole water.
Simmer for a few minutes and lightly mash some of the chole to thicken the gravy.
Cook until semi-thick and flavorful. Set aside.

Step 3: Prepare the Dough
In a mixing bowl, combine refined flour, ajwain, salt, and oil.
Rub the oil into the flour using fingertips until crumbly.
Gradually add water and knead into a semi-hard dough.
Cover and rest the dough for 20–30 minutes.

Step 4: Make the Samosa Stuffing
Heat oil in a pan and add a pinch of hing, chopped ginger, and green chilli.
Add pounded masala (coriander seeds, jeera, saunf, black pepper).
Sauté cashew nuts and add turmeric, red chilli, coriander powder, and garam masala.
Add green peas with a splash of water and cook briefly.
Mix in mashed boiled potatoes, black salt, anardana powder, amchur, chopped coriander, and paneer cubes.
Mix well and let it cool.

Step 5: Shape and Fry Samosas
Divide dough into balls and roll into ovals.
Cut each oval in half, form cones, and fill with stuffing.
Seal edges with water and shape into samosas.
Deep fry until golden and crisp.

Step 6: Prepare Sweetened Curd
Whisk thick curd with cream, black salt, and powdered sugar until smooth.

Step 7: Assemble the Chaat
Place hot chole in a serving plate or bowl.
Top with crushed samosa.
Spoon over sweetened curd, imli chutney, and green chutney.
Garnish with sliced onions, pomegranate seeds, ginger and green chilli juliennes, and chopped coriander.
Serve immediately.


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