Indian · Lunch & handhelds
Samosa chaat
Flaky potato-pea samosas cracked over thick chana masala and finished to order with green and tamarind-date chutneys, yogurt, onion, and sev.
Equipment
- Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Ingredients
1× recipe · Makes 6 servings
- 1 cup dried chickpeas, soaked overnight and drained
- 3 cups water, plus more for sealing samosas
- 1 medium yellow onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tablespoon finely grated fresh ginger, divided
- 4 garlic cloves, finely grated, divided
- 2 fresh green chiles, finely chopped, divided
- 2 teaspoons ground coriander, divided
- 2 teaspoons ground cumin, divided
- 1 teaspoon garam masala, divided
- 1 teaspoon amchur, divided
- 1/2 teaspoon ground turmeric, divided
- 2 teaspoons kosher salt, divided
- 2 cups all-purpose flour
- 1 teaspoon ajwain
- 1/4 cup neutral oil for the dough, plus 3 tablespoons and 6 cups for cooking
- 1/2 cup cool water
- 1 pound Yukon Gold potatoes, boiled, peeled, and coarsely crushed
- 1/2 cup frozen peas, thawed
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 cup packed cilantro leaves and tender stems, divided
- 1/2 cup packed mint leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon granulated sugar
- 1/4 cup tamarind concentrate
- 1/3 cup chopped pitted dates
- 1/2 cup hot water
- 1/2 teaspoon black salt
- 3/4 cup plain whole-milk yogurt, whisked
- 1/2 small red onion, finely chopped
- 3/4 cup fine sev
- 1 teaspoon chaat masala
Instructions
Simmer soaked chickpeas with 3 cups water until completely tender, 60 to 90 minutes. Meanwhile, cook yellow onion in 2 tablespoons oil until golden; add half the ginger, half the garlic, one chile, half the coriander, half the ground cumin, half the garam masala, half the amchur, half the turmeric, tomatoes, and 1/2 teaspoon salt. Cook until jammy, add chickpeas and 1 cup cooking liquid, mash a few, and reduce to a thick spoonable chana.
For samosa dough, rub flour, ajwain, 1/2 teaspoon salt, and 1/4 cup oil together until a squeezed handful holds. Add 1/2 cup cool water gradually to form a firm dough; cover and rest 30 minutes.
For filling, heat 1 tablespoon oil. Crackle cumin and fennel seeds; add remaining ginger, garlic, and chile for 30 seconds. Fold in potatoes, peas, remaining coriander, ground cumin, garam masala, amchur, turmeric, 1/2 teaspoon salt, and 2 tablespoons cilantro. Cool completely.
Divide dough into six, roll each into a 7-inch oval, and halve crosswise. Form each half into a cone using measured sealing water, fill with 2 tablespoons potato mixture, and seal firmly. Keep covered.
. Fry samosas in batches at 300°F for 8 minutes, then raise heat to 350°F and continue until deeply golden and blistered, 3 to 5 minutes; drain on a rack.
Blend 1/4 cup cilantro, mint, lime juice, sugar, remaining 1/2 teaspoon salt, and 3 tablespoons water into thick green chutney. Simmer tamarind, dates, 1/2 cup hot water, and black salt for 8 minutes; blend smooth and cool.
For each serving, spoon warm chana onto a plate and crack two hot samosas over it. Drizzle with yogurt and both chutneys; finish with red onion, sev, chaat masala, and remaining cilantro. Assemble only when ready to eat.
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