Samosa Chaat
Samosa Chaat is a VERY popular Indian Street Food. In this recipe, Samosas (Meat or Veg) are fried or baked till crispy and topped with spiced chickpeas, sev (fried chickpea batter noodles) and a mixture of sauces that are tangy and spicy. This recipe is quite involved but you can buy some of the individual elements if you would prefer and leave out the chickpea curry
Prepared with
Ingredients
For the samosas
- 3 tbsp vegetable oil
- 2 onions, diced
- 1 tsp ginger paste
- 4 cloves garlic, crushed
- 1 tsp green chilli paste (optional)
- 1 tbsp cumin powder
- Salt
- 2.21lbs chicken mince
- Handful chopped coriander
- 20-25 samosa pastry sheets
- 1 tbsp coriander powder
Paste to glue the sheets together
- 1 tbsp flour
- 3 tbsp water
For the chickpea curry
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 large onion, diced
- 4-6 cloves garlic, crushed
- 2 inches ginger, crushed
- 2 green chillies, pierced
- 7fl. oz tomatoes, pureed
- Salt
- 1/4 tsp ground turmeric
- 1 tsp red chilli powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 14oz chickpeas from a tin, drained
- 1 tsp garam masala powder
- 1 tbsp dry fenugreek
Mint and coriander chutney
- Handful mint leaves
- Handful coriander leaves and stems
- 1 green chilli
- 1/3 tsp ginger paste
- 1/4 tsp cumin powder
- 1/4 tbsp lemon juice
- Salt
- As needed water, around 1 tbsp
To assemble
- Handful fine sev
- 1/4 red onion, diced
- 2 tbsp pomegranate arils (optional)
- Pinch chaat masala (optional)
- 1 tbsp coriander leaves, chopped
- 2 tbsp tamarind chutney paste
- 1 tbsp date syrup (optional)
- 2 tbsp mint and coriander chutney
- 1 tbsp plain yoghurt, whisked
Instructions
Step 1
Start by making the samosas
In a pan over medium heat, saute the oil and add the onions, garlic, ginger paste and green chilli paste. Fry for 5 minutes until very light golden
Step 2
Add all the spices and salt, then fry for a minute before stirring in the mince. Cover and cook on low for 45 minutes, or until the meat is cooked. It may seem like a long time but the mince needs to be dried out
Step 3
Uncover and if there is any water remaining, keep the mixture on the heat till it dries out as much as possible
Step 4
Add in the chopped coriander and leave to cool
Step 5
Make a paste from the flour and water and set aside
Step 6
Carefully strip out one sheet from the pastry bundle and lay it straight
Step 7
Cover the remaining pastry with a damp muslin cloth
Step 8
Place a small portion of the samosa mixture onto the left corner. Fold into a triangle and continue to turn until there is a thin rectangular bit of pastry left hanging
Step 9
Seal the samosa by adding a little paste to the remaining edge, then fold and press in gently
Step 10
Repeat the process for the rest of the samosas
Step 11
Preheat the Ninja Foodi Multicooker on the Air fry function for 5 minutes on high. Brush the samosa's with oil
Step 12
Add 7 - 8 Samosas and cook for 15 - 18 minutes or until golden brown, turning in between. Repeat the process for the remaining Samosas
Step 13
Next, make the Chickpea Curry
Heat oil and Cumin Seeds. Once they sizzle add chopped Onions, Garlic, Ginger and Green Chilli
Step 14
Cook till the onions are golden brown. Around 15 minutes over medium low
Step 15
Pour in tomatoes, salt, turmeric, red chilli powder, ground coriander and ground cumin. Bring to the boil and then turn the heat down, cover and simmer for 15 - 20 minutes or until reduced right down and the oil has separated at the sides
Step 16
Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high
Step 17
Finally, assemble the samosa chaat
Place samosas on a plate and lightly crush or break apart
Step 18
Add a ladleful of cooked Chickpeas
Step 19
Combine all the ingredients for the Mint and Coriander Chutney in a blender and blend to a chutney
Step 20
Sprinkle Sev, Red Onion, Pomegranate if using, Chaat Masala, Coriander, Tamarind Paste, Date Syrup, Mint and Coriander Chutney and Yoghurt over the top