Ingredients:
For Samosa Wrap:
Maida 1/2 kg
White cumin 1 tsp
Salt to taste
Water to knead
For Filling:
Potatoes 1 kg
Coriander powder 2 tsp
White cumin 1 tsp
All spice powder 1 tsp
Salt to taste
Black pepper to taste
Oil 1-1/2 cup
Coriander leaves chopped as required
For Samosa Chaat:
Samosa 6
White chickpeas boiled 1 cup
Yogurt 1/2 kg
Boiled potatoes cubes 2 small
Chopped onions 2 small
Chopped tomatoes 2 small
Green chilies chopped 4
Chopped coriander leaves 3 tbsp
Red chutney as required
Green chutney as required
Salt to taste
For Red Chutney:
Tomatoes 4
Water 1 cup
Garlic paste 1 tsp
Red chili powder 2 tsp
Sugar 3 tbsp
Salt to taste
For Green Chutney:
Coriander leaves chopped 2 cups
Mint leaves chopped 1 cup
Green chilies chopped 6
Onions chopped 1 medium
Lemon juice 2 tbsp
Sugar 1 tbsp
Salt 1 tsp
Direction:
For wraps:
Mix salt and white cumin in maida and knead it.
When mix little little water and knead dough.
For filling: Boil potatoes, peel it and mash it.
Then put salt, coriander powder, white cumin, all spice powder, black pepper and coriander leaves and mix it.
Then make balls of dough and roll it thin.
Then cut from center and make it in samosa shape.
Then put potatoes filling in center and seal with water.
Then heat oil in wok and fry samosay until golden.
Then take out in tissue paper so that it absorbs oil.
For red chutney: Put water and tomatoes in pan and boil it.
Then put in blender and blend until paste.
Then cool it slightly and strain it.
Then put tomato paste again in pan with salt, sugar, red chili powder and garlic paste and cook it nicely until thick.
Then cool it, store in clean bottle and refrigerate it.
For green chutney: Put all ingredients in blender and blend until paste.
For samosa chaat: First keep samosa on serving dish.
Then put potatoes, tomatoes, onions, green chilies, coriander leaves, green chutney, red chutney, yogurt and salt and serve immediately.
