Equipment
Ingredients
For the Samosa Filling
- 500 g potato, peeled and cut into 2.5cm chunks
- 30 ml vegetable oil
- 2 g cumin seeds
- 15 g ginger, peeled and finely chopped
- 1 g chili powder
- 2 g ground coriander
- 3 g salt
- 5 g mango powder
- 1 g garam masala
- 40 g peas, frozen
- 10 g cilantro, chopped
For the Samosa Dough
- 200 g flour, all-purpose
- 1 g salt
- 2½ g carom seeds
- 60 ml vegetable oil
For the Samosa Chaat
- 45 ml full-fat yoghurt, whisked
- 2 g chili powder
- 5 g mango powder
- 8 g mint chutney
- 45 ml tamarind chutney
- 18 g red onion, finely chopped
- 5 g chaat masala
- 25 g sev
- 30 g cilantro, leaves picked
- 45 g pomegranate seeds
Nutrition (per serving)
Method
Place the potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes.
Lightly crush the cooked potatoes with a fork or potato masher, leaving some texture. Set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Add the cumin seeds and fry until they start to sizzle, about 30 seconds. Add the finely chopped ginger and sauté for a few seconds until fragrant.
Stir in the chili powder and ground coriander. Add the crushed potatoes, mixing well to combine. Season with salt to taste. Stir in the mango powder and garam masala.
Add the peas and cook for 1 minute over low heat. Remove from heat and stir in the chopped cilantro. Allow the filling to cool completely.
In a large bowl, combine the flour, salt, and carom seeds. Add the vegetable oil and rub with your fingertips until the mixture resembles breadcrumbs.
Gradually add water, about 5 tablespoons, mixing to form a stiff dough. Knead well until the dough is smooth and elastic. Cover with cling film and rest for 30 minutes.
Divide the dough into 8-10 portions. Lightly grease a clean surface. Roll out one portion to a 12cm circle.
Cut the circle in half. Wet the edge of one half with water and form a cone shape, sealing the seam. Fill with a tablespoon of the potato mixture. Wet the top edge and pinch to seal.
Repeat for all portions, ensuring a good seal.
Heat the vegetable oil in a wok or deep saucepan over low-medium heat. Test the oil temperature by dropping a small piece of dough; it should sizzle gently and turn golden brown.
Fry the samosas in batches for 8-10 minutes, until they begin to cook internally and firm up. Increase the heat slightly and continue frying for another 2-4 minutes until golden brown and crisp. Drain on kitchen paper.
Arrange the fried samosas on a serving plate and gently crush them lightly.
Top with whisked yogurt, chili powder, mango powder, mint chutney, tamarind chutney, chopped red onion, chaat masala, sev, fresh cilantro leaves, and pomegranate seeds. Serve immediately.
Chef's Notes
- Use good quality, flavorful chutneys for the best chaat experience.
- Adjust the spice level of the filling and chaat to your preference.
- For extra flavor, add a pinch of asafoetida (hing) to the filling.
- Freshly made samosas are the best!
Storage
Refrigerator: 2 days — Store samosas and chutneys separately in airtight containers.
Reheating: Reheat samosas in a preheated oven at 180°C (350°F) or air fryer until heated through and crisp.
