Delicious and scrumptious “street food”. Make and enjoy in the comfort of your home at your convenience using pure and fresh ingredients.

Punjabi Samosa and Chaat

Makes 12 large or 24 small samosas

Ingredients

For the samosa dough

• 2 cups flour (maida, All purpose flour)
• 1 tsp. ajwain (optional)
• 6 tbs. melted ghee
• 1 tsp. Salt or to taste
• Water to knead

Filling

• 2 large potatoes
• ½ cup green peas (optional)
• 1 tsp. cumin seeds
• 3 green chillies
• 1” pc. ginger
• 1 tsp. amchur powder
• ½ to 1 tsp. chilli powder (as per taste)
• 1 tsp. garam masala powder
• 2 tbsp. coriander leaves
• Salt to taste
• 1 tbsp. ghee
• Oil for frying

Method

1. Mix the flour with the ajwain, salt and ghee and mix well. 
2. Add small quantities of water and make a hard dough. 
3. Knead for 3 minutes, cover with a damp cloth and keep aside for 15 minutes.
4. Peel the potatoes, wash and chop into small cubes. 
5. Heat ghee in a pan, add the cumin . 
6. When it crackles add the chopped green chillies and the potatoes. 
7. Saute for 2 minutes. 
8. Add the salt, chilli powder, amchur and garam masala powder and toss for a minute. 
9. Add water little at a time until peas and potatoes are cooked.  (If using fresh peas, parboil them before adding to the potatoes). 
10. Add coriander leaves and mix well. Take off the heat.
11. Divide the dough into 12 balls to get 24 samosas, (I have rolled into 6 to make 12 bigger size samosas) and roll out each as thin as possible into a somewhat elongated shape. 
12. Using a knife cut into two in the centre. 
13. Wet the cut edge and form into a cone shape with your hands. 
14. Fill the cone with a heaped tbsp. of the filling and bring the edges to cover the filling and press together to secure. 
15. Heat oil to smoking, reduce heat to low and fry the samosas few at a time till golden brown on all sides. 
16. Serve hot with sweet chutney (saunth), garlic chutney & green chutney.

To make Samosa Chaat:

Ragda

• 1 cup white peas, boiled till soft
• 1 tsp. Ginger paste
• 1 tsp. garlic paste
• 2 green chillies, finely chopped (or 1 tsp. green chillie paste)
• ½ tsp. cumin seeds
• ¼ tsp. asafoetida
• 1 tsp. coriander seeds powder
• 1 tsp. red chilli powder
• ¼ tsp. turmeric powder
• 1 tbsp. ghee
• 1 tsp. salt or to taste
• ½ tsp. Garam masala powder
• 2 tbsp. coriander leaves

Method

1. Heat ghee, add cumin seeds, when they sizzle add asafoetida, ginger, garlic paste and chillies. 
2. Saute for a minute.
3. Add coriander and chillie powder, turmeric powder and mix well. 
4. Add some water to prevent the masala burning. 
5. Add the cooked peas and stir to mix. 
6. Add salt 1 cup water and cook till fat surfaces. 
7. Add garam masala and fresh coriander and cook 3 to 4 mintues.

To assemble:

• Break samosa into large pieces and cover with the  2 to 3 ladles of ragda. 
• Top with green chutney, sweet chutney (saunth) and garlic chutney and some chopped onion. 
• Sprinkle some chaat masala. 
• Add some sev all over and garnish with coriander leaves. 
• Add additional chutneys if desired
• Serve immediately.

To make Dahi Samosa Chaat:

• 1 cup yogurt
• ½ tsp. chaat masala
• Few pomegranate seeds
• Green chutney
• Garlic chutney
• Coriander leaves
• Sweet chutney
• Sev

To assemble:

1. Place 2 samosas in a bowl. 
2. Top with ½ to 1 cup beaten yogurt. 
3. Drizzle garlic chutney, green chutney, sweet chutney, garnish with pomegranate seeds, coriander leaves, sev.
4. And sprinkle some chaat masala
5. Serve immediately.

To make green chutney:

Grind to a paste:

• 1” pc ginger
• 2 green chillies
• 2 flakes garlic
• 1 to 2 cups fresh coriander leaves
• ½ cup mint leaves
• 2 tbsp.  lemon juice
• 1 tsp. salt or to taste
• Grind all together to a paste without adding water as far as possible. 

To make garlic chutney:

Grind to a paste:

• 1 cup garlic
• 3 red chillies
• 1 lemon, juice
• Salt to taste
• Grind together to a smooth paste adding water as required. 
• To serve take as much chutney as required and dilute with water and serve.

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

• 5 tsp mango powder (Amchur)
• 3/4 cups sugar or jaggery (I used jaggery)
• 2 ½ tsp. cumin seeds
• ½ tsp. Black salt
• 1 tsp. black peppercorns
• 1 tsp. black cardamom seeds (use white if not available)
• 1 tsp. red chilli powder
• Salt to taste
• 1 drop red food color
• 1 small raw mango

Method

1. Roast the cumin on a pan, cool. 
2. Pound black salt with a pestle if it is in chunks.
3. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder.
4. Transfer to a dry bowl and add the red chill powder and salt and mix well. 
5. Sieve the mango powder to break up the lumps. 
6. Peel, and cut the mango into small pieces. 
7. To make a larger quantity, double the ingredients.
8. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. 
9. Cook on medium heat, stirring continuously until it thickens and becomes glossy.
10. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. 
11. Simmer 5 minutes. 
12. Remove and sieve through a soup strainer and cool. 
13. Add the mango pieces and refrigerate.