SAMOSA CHAT

 INGREDIENTS:-

FOR SAMOSA PATTI:-

1. Maida                 1 cup
2. Rawa                  1 tbsp
3. Baking soda        a pinch
4. Water                  3/4 cup
5. Oil                      2 tbsp

FOR PASTE:-

1. Maida                1 tbsp
2. Water                 2 tbsps

FOR GRAVY:-

1. Dry gree peas        1 cup
2. Water                     5 cup
3. Turmeric                1/2 tsp
4. Salt                         3 tsp

FOR GRINDING:-

1. Ginger                 1"
2. Garlic                  6
3. Onion                  1
4. Cinnamon           1"
5. Cloves                 5
6. Fennei seeds       1 tsp
7. Jeera                   1 tsp
8. Dhania powder   1 tsp

FOR FILLING:-

1. Potatoes                    5 big
2. Onion                        1 chopped
3. Green chilies             5
4. Ginger-garlic paste    1 tsp
5. Salt                            1 tsp
6. Turmeric                    1/2 tsp
7. Garam masala            1 tsp
8. Curry leaves              few
9. Coriander leaves       little
10. Mint leaves               little
11. Oil                             2 tbsps

FOR TAMARIND SAUCE:-

1. Tamarind             lemon size
2. Jaggery               1/2 cup
3. Salt                      a pinch
4. Water                  1/2 cup

FOR SEASONING:-

1. Fennel seeds        1/2 tsp
2. Oil                        1 tsp

FOR GARNISHING:-

1. Mint leaves          handful
2. Coriander leaves  handful
3. Onion                   1
4. Tomato                 1
5. Om pudi               1 cup
6. Garam masala      2 tsp

METHOD:-

STEP - 1

• Mix maida, rawa, oil, soda, water to a smooth dough.
• Knead and keep it aside for 1 hour.
• Mix maida and water without lumps in a cup.

STEP - 2

• Grind masala to a smooth paste.
• Cut onion, tomato, mint and coriander leaves to small pieces.

STEP - 3

• Pressure cook tamarind, jaggery, salt, and water for 3 whistles.
• Strain the liquid and boil until thick.
• Heat oil and splutter fennel seeds and pour over the tamarind sauce.

STEP - 4

• Soak peas for 8 hours, wash and add 5 cups of water, cut potatoes.
• Pressure cook for 5 whistles. Retain the liquid. 
• Take out the potatoes, mash and keep it aside.
• Add masala paste, salt, turmeric and cook for another 2 whistles.
• Transfer to serving bowl.

STEP - 5

FOR POTATO MASALA:-

• Heat 2 tbsps of oil, add chopped onion and fry.
• Add turmeric, garam masala, ginger-garlic paste.
• Add mashed potatoes, salt and mix well.
• Garnish with coriander and mint leaves.
• Heat oil in a kadai to a piping hot and reduce the heat.
• Make 8 small balls out of the dough and bin to small chapatis.
• Take 1 tbsp of filling and place in the middle.
• Dip the finger in maida paste and brush around the chapati.
• Paste the sides on one side first, and cover the other side,
• Drop one by one into the hot oil, fry on low heat for 5 minutes.
• Turn the samosas and fry till crisp and turns golden brown.
  
  
  
  

TO SERVE:-

• In a serving cup crush one samosa, pour a laddleful gravy.
• Pour 1 tbsp of tamarind sauce, sprinkle onion, tomato, mint and coriander leaves.
• Finally, garnish with om pudi.