Samosa Chicken Chaat
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Salt - 1 teaspoon
Carom seeds - 1 teaspoon
Oil - 2 tablespoons
Water - 150 milliliters
Minced chicken - 500 grams
Garlic paste - 1/2 teaspoon
Ginger paste - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Onions - 245 grams
Tomato - 90 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Green peas - 80 grams
Mint - 1 1/2 tablespoons
Coriander - 2 tablespoons
Water - for brushing
Oil - for frying
Yogurt - to taste
Tamarind chutney - to taste
Green chutney - to taste
Tomato - to taste
Onions - to taste
Crushed papdi - to taste
Coriander - to taste
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1 teaspoon carom seeds, 2 tablespoons oil and mix it well.
2. Then, add 150 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. In a mixing bowl, add 500 grams minced chicken, 1/2 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
5. Marinate for 15 - 20 minutes.
6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 2 teaspoons garlic, 2 teaspoons ginger and stir well.
7. Then, add 2 teaspoons green chili, 245 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 90 grams tomato and saute until it turns soft and pulpy.
9. Now, add marinated chicken and mix it well.
10. Cook for 8 - 10 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 teaspoon garam masala and mxi it well.
13. Then, add 80 grams green peas and mix it well.
14. Add 1 1/2 tablespoons mint, 2 tablespoons coriander and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Take a ball from dough and flatten it with the help of a rolling pin.
18. Cut it into half.
19. Brush it with water.
20. Now, make a cone of it.
21. Fill the prepared stuffing in it.
22. Seal the edges properly.
23. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
24. Drain it on an absorbent paper.
25. Crush the samosa and place it on a serving plate.
26. Add some yogurt, tamarind chutney and green chutney over it.
27. Top with tomato, onions and crushed papdi.
28. Garnish with coriander.
29. Serve.
