Streetfood Snack – Samosa Chaat
Overview
This is an easy dish to make with any leftover vegetables you have such as peas, and carrots š„. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used to create savoury light snacks seasoned with spices such as this dish which can be eaten at breakfast or for a brunch or lunchbox meal. Make sure the potatoes are cut in equal sizes. Or you could boil the potatoes in advance and add them later. #Easy Indian Cookbook
Serves 3-4
Ingredients:
For the Amritsari Chole ā Northern Indian Chick peas
Serves 4
3 tbsp sunflower oil
2 bay leaves
4 black cardamoms
2 onions, finely chopped
1 tsp ginger paste
2 tsp ground cumin
1.5 tsp ground coriander
1 tsp ground fennel
1/4 tsp salt
1 tsp mango powder or ground pomegranate seeds
1/4 tsp chilli powder
1.5 tsp garam masala
1 x 450g can of chopped tomatoes
1 tea bag
2 x 450g cans of chick peas
2-3 green chillies, slit lengthways
Julienned fresh root ginger
8 cooked samosas
For garnishes:
Sev or Bombay mix
Green chutney
Red chutney (can be shop bought garlic and chilli sauce)
Red onions, finely chopped
Natural yogurt
Tamarind sauce
Washed and chopped coriander leaves
For the Green Chutney:
Serves 4
A large bunch of washed and chopped coriander leaves
20 washed mint leaves with stalks
2 green chillies, roughly chopped
1 x 2.5cm piece root ginger
1/2 tsp lime juice
1/2 tsp ground cumin
1/2 tsp chaat masala
1 tbsp water, for blending
Put all the ingredients in a blender or a food processor and blend till smooth.
Method:
Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the black cardamons and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown.
Add the ginger to the pan with the cumin, coriander, fennel, salt, mango powder or ground pomegranate seeds, chilli powder and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick.
Bring 500ml or 2 cups of water to the boil. Put the tea bag in a heatproof bowl, pour over the water and set aside to brew.
Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon.
Discard the tea bag and stir the tea into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick.
Garnish with the green chillies and the root ginger.
To assemble the samosa chaat:
For one serving, add a couple of tablespoons of the chickpeas on a plate. Then break up 2 samosas and place on top of the chickpeas. Tip over a teaspoonful of sev. Add some green and red chutney, sprinkle over the red onions and coriander leaves and serve.
For the Green Chutney:
Serves 4
A large bunch of washed and chopped coriander leaves
20 washed mint leaves with stalks
2 green chillies, roughly chopped
1 x 2.5cm piece root ginger
1/2 tsp lime juice
1/2 tsp ground cumin
1/2 tsp chaat masala
1 tbsp water, for blending
Put all the ingredients in a blender or a food processor and blend till smooth.
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