Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ajwain seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 cup boiled and mashed potatoes
- 1/4 cup boiled green peas
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1/4 cup tamarind chutney
- 1/4 cup mint chutney
- 1/4 cup yogurt
- 1/4 cup sev (crunchy chickpea noodles)
- Salt to taste
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep-frying pan
- Slotted spoon
- Mixing bowls
- Serving bowls
Step-by-step instructions:
a. In a mixing bowl, combine flour, semolina, vegetable oil, salt, cumin seeds, coriander seeds, fennel seeds, ajwain seeds, red chili powder, and garam masala. Mix well.
b. Add water little by little and knead the dough until it becomes smooth and pliable. Cover and let it rest for 15 minutes.
c. In another mixing bowl, combine mashed potatoes, boiled green peas, chopped onions, chopped cilantro, and salt. Mix well.
d. Divide the dough into small balls and roll each ball into a thin circle. Cut each circle in half.
e. Take one half-circle and form a cone shape by bringing the straight edge together and sealing the edges with water.
f. Fill the cone with the potato mixture and seal the top edge with water.
g. Heat oil in a deep-frying pan over medium heat. Deep-fry the samosas until they turn golden brown. Drain on paper towels.
h. To assemble the chaat, place the samosas in a serving bowl. Top with tamarind chutney, mint chutney, yogurt, and sev. Garnish with chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for deep-frying: 350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Sodium: 500mg
Sugar: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Rice flour can be used instead of semolina.
- Any vegetable oil can be used instead of vegetable oil.
- Ground spices can be used instead of whole seeds.
- Boiled and mashed sweet potatoes can be used instead of boiled and mashed potatoes.
- Boiled and mashed chickpeas can be used instead of boiled green peas.
- Any type of chutney can be used instead of tamarind and mint chutney.
Variations:
- Add chopped tomatoes and cucumbers to the chaat for extra freshness.
- Use paneer or tofu instead of potatoes for a vegetarian option.
- Add cooked ground meat or chicken for a non-vegetarian option.
- Use different types of chutneys or sauces for a different flavor profile.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Use a slotted spoon to remove the samosas from the oil to avoid excess oil.
- Serve the chaat immediately after assembling to prevent the samosas from getting soggy.
Storage instructions:
- The samosas can be stored in an airtight container in the refrigerator for up to 3 days.
- The chutneys and yogurt can be stored in separate containers in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the samosas in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the chaat in individual bowls for a more elegant presentation.
- Garnish with extra sev and chopped cilantro for more texture and color.
Garnishes:
- Chopped cilantro
- Sev
- Chopped tomatoes
- Chopped cucumbers
Pairings:
- Masala chai
- Mango lassi
Suggested side dishes:
- Papdi chaat
- Bhel puri
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more flour.
- If the samosas are not crispy, increase the oil temperature.
- If the samosas are too oily, reduce the oil temperature.
Food safety advice:
- Make sure the oil is not too hot to avoid burning yourself or the food.
- Use clean utensils and surfaces to avoid contamination.
Food history:
- Samosas originated in the Middle East and were brought to India by traders.
- Chaat is a popular street food in India and Pakistan.
Flavor profiles:
- Spicy
- Tangy
- Sweet
- Savory
Serving suggestions:
- Serve the chaat as an appetizer or snack.
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Region: Indian