Chef Kunal Kapur shares hot and crispy samosa chaat recipe: See step-by-step preparation

Ingredients for samosa chaat

For samosa dough

• All-purpose flour (maida) – 2 cups
• Salt – a generous pinch
• Carom seeds – a pinch
• Ghee – ¼ cup
• Chilled water – ½ cup approx
• Oil – for frying

For stuffing

• Oil – 3 tbsp
• Asafoetida (Hing) – ½ tsp
• Coriander seeds, cracked – 1 tbsp
• Cumin seeds, cracked – 2 tsp
• Green chilli, chopped (हरि मिर्च) – 2
• Ginger, chopped – 2 tsp
• Chilli powder – 1 tsp
• Turmeric – ½ tsp
• Coriander powder – 1 tbsp
• Potato medium, boiled – 6
• Salt – to taste
• Black salt – ½ tsp
• Chaat masala – 1 tsp
• Coriander, chopped – handful

For sweet curd

• Curd – 2 cups
• Sugar, powdered – 4 tbsp
• Black salt – a pinch

For mint chutney

• Mint leaves – 1 cup
• Coriander leaves – 2 cups
• Green chillies – 2
• Ginger – a tiny piece
• Roasted cumin – 1 tsp
• Salt – to taste
• Black salt – ½ tsp
• Chaat masala – 1 tsp
• Lemon, small – 2 nos
• Chilled water – a dash

For tamarind chutney

• Tamarind pulp (dried) – ½ cup
• Seedless dates – ½ cup
• Water – 3 cups
• Jaggery – ½ cup
• Fennel powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Kashmiri chilli powder – 1 tsp
• Dry ginger powder – ½ tap
• Salt – to taste

For assembly

• Pomegranate seeds – ½ cup
• Sev – handful
• Ginger, julienne – handful
• Coriander sprigs

Method of preparation

1. For the dough – Mix and rub together flour, salt, ajwain, and ghee to crumble them together. Add cold water to make a stiff dough and keep aside for 20 mins.
2. For the stuffing, heat a pan and pour in oil. Sprinkle hing, cumin, and coriander seeds, and give a quick stir. Add green chillies, turmeric, chilli powder, coriander powder and give a quick stir. Crush the boiled potatoes between your hands and add them to the pan along with salt, amchur and chaat masala. Mix them and cook the potatoes for five minutes. Sprinkle chopped coriander and add paneer. Stir for a minute and remove to a plate. Spread the mixture to cool it completely.
3. Divide the dough into small balls, flatten them and roll them out. Place the filling in the centre and touch the edges of the dough with water. Lift the dough from one end between your thumb and index finger and pinch them so that they stick together towards the top edges. Repeat the same twice with the other sides to make it into a triangle. After all the samosas are filled and sealed, deep fry them in hot oil until cooked.
4. For sweet curd, mix together curd, sugar and black salt. Whisk them together until the curd is smooth. Keep aside, best is to keep it refrigerated so that it is cold when served.
5. For a zesty mint chutney, start by adding mint leaves and fresh coriander leaves in a mixer grinder. Add green chillies, a small piece of ginger, roasted cumin, salt, black salt and chaat masala. Squeeze the juice of lemons and blend all ingredients with a dash of chilled water until smooth. Adjust seasoning if necessary and serve fresh.
6. For tamarind chutney, place the tamarind pulp in a pan with all the mentioned ingredients. Bring it to a quick boil, then lower the heat and let it cook covered for 10 minutes. Reduce till it thickens a little. Remove from heat and cool completely, and as it cools, it will thicken more. Once cooled down, refrigerate and use as per the recipe.
7. For assembling samosa chaat, break a few samosas and keep some of the mini samosas whole on a plate. Drizzle generously sweet curd, tamarind chutney, mint chutney and garnish it with ginger julienne, pomegranate and sev. Serve it warm or cold.

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