Indian Samosa Chat with Tamarind Chutney

Name: Indian Samosa Chat with Tamarind Chutney
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour (sifted); 1/4 cup ghee; 1/2 teaspoon salt; 1/2 cup water (as needed); 2 cups potatoes (boiled and mashed); 1 cup green peas (boiled); 1 teaspoon cumin seeds; 1 teaspoon garam masala; 1/2 teaspoon red chili powder; 1 tablespoon ginger (grated); 1 tablespoon green chili (finely chopped); 2 tablespoons coriander leaves (chopped); 1 cup oil (for frying); 1/2 cup tamarind pulp; 1 cup jaggery (grated); 1 teaspoon cumin powder (roasted); 1 teaspoon black salt; 1 cup water; 1 cup yogurt (whisked); 1 cup sev; 1 cup onion (finely chopped); 1/2 cup coriander leaves (chopped)

VegetarianIndianSnacksSpicyStreet FoodVegetarian

⏱️ 30m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A mouth-watering Indian street food delight, samosa chat combines crispy samosas with tangy tamarind chutney and fresh toppings for a burst of flavors.

Macronutrients per serving

grams

Protein

7.0g 11%

Fat

12.0g 19%

Carbs

45.0g 70%

Rich in nutrients

☀️ Vitamin C

20% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Important for bone health

🌾 Fiber

25% DV

Aids in digestion

☀️ Vitamin A

10% DV

Supports vision and immune health

Ingredients

Samosa Ingredients

2 cups all-purpose flour sifted
1/4 cup ghee
1/2 teaspoon salt
1/2 cup water as needed
2 cups potatoes boiled and mashed
1 cup green peas boiled
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon red chili powder
1 tablespoon ginger grated
1 tablespoon green chili finely chopped
2 tablespoons coriander leaves chopped
1 cup oil for frying

Tamarind Chutney Ingredients

1/2 cup tamarind pulp
1 cup jaggery grated
1 teaspoon cumin powder roasted
1 teaspoon black salt
1 cup water

Toppings

1 cup yogurt whisked
1 cup sev
1 cup onion finely chopped
1/2 cup coriander leaves chopped

Instructions

1 In a bowl, mix sifted flour and salt. Add ghee and mix until crumbly. Gradually add water to form a firm dough. Cover and set aside for 20 minutes.
2 Heat oil in a pan, add cumin seeds, grated ginger, and chopped green chili. Sauté for a minute.
3 Add boiled potatoes, peas, garam masala, red chili powder, and salt. Mix well and cook for 5 minutes. Add chopped coriander and set filling aside to cool.
4 Divide the dough into equal portions and roll into circles. Cut each circle in half, form a cone, and fill with the potato mixture. Seal edges with water.
5 Heat oil in a deep pan over medium heat. Fry samosas until golden brown. Drain on paper towels.
6 For tamarind chutney, mix tamarind pulp, jaggery, roasted cumin powder, black salt, and water in a saucepan. Cook until thickened. Let it cool.
7 To assemble, break samosas into bite-sized pieces. Top with yogurt, tamarind chutney, sev, chopped onions, and coriander.