Samosa Chaat

Golden brown triangular patties made of flour and stuffed with spicy boiled potatoes & peas mixture. These sumptuous samosas are topped with chana masala, chutneys and chopped onions to serve them as chaat.

Time: 60 minutes


Serves: 4

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  1. For Samosa Crust/Covering:
  2. 1 cup plain flour
  3. 11/2 tablespoon fine semolina
  4. 2 tablespoons oil
  5. 1/2 teaspoon carom seeds (ajwain)
  6. 1/4 teaspoon salt or to taste
  7. For the Filling :
  8. 1 tablespoon oil
  9. 1 cup boiled potatoes (peeled & chopped)
  10. 2 tablespoons boiled peas
  11. 1 green chilli, finely chopped
  12. 1 teaspoon finely chopped ginger
  13. 1 tablespoon finely chopped coriander leaves
  14. Salt to taste
  15. Oil for deep-frying
  16. For Serving:
  17. 4-5 tablespoons green chutney (recipe link at the bottom)
  18. 4-5 tablespoons tamarind chutney
  19. 2 cups chana masala (recipe link at the bottom)
  20. 1 cup finely chopped onions


  1. To prepare the filling for the samosas, heat oil in a pan, add cumin seeds and let them splutter. Add boiled potatoes, boiled peas, coriander leaves, salt, coriander powder, red chilli powder and amchur. Mix well and cook on medium heat for 1 minute. Keep aside and let them cool.
  2. Combine the flour, semolina, carom seeds, oil and salt in a bowl and knead a firm dough using little water. The dough should be firm but pliable.
  3. Divide the dough into 4-5 equal sized balls and roll each ball into a flat disc slightly thicker than a roti. Cut each disc into 2 semi-circles using a knife.
  4. Make a cone of each semi-circle and stuff it with a tablespoon full of filling. Seal the edges using little water. Repeat the same process for rest of the samosas.
  5. Heat the oil in a kadhai and deep-fry the samosas on medium heat till golden brown. Take them out in a dish lined with kitchen towel.
  6. Place the samosa in a serving dish. Pour some chole, green chutney and tamarind chutney. Sprinkle finely chopped onions.
  7. Serve hot.

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