Recipe: Kadhi Samosa Chaat

Kadhi and samosas do make an exciting combo, believe it or not!
There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi with garnish.
Recipe courtesy: Chef Sneha Singhi.

Ingredients

For the samosa's alu stuffing:

• 1 tbsp oil
• 1 tbsp jeera or cumin seeds
• 2 green chillies, finely chopped

Ingredients, continued

For the samosa's alu stuffing, continued:

• 1-inch piece ginger, finely chopped
• 2-3 potatoes, boiled, peeled, mashed
• Salt to taste, about ½ tsp
• Handful fresh green dhania or coriander leaves or cilantro, chopped

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For the samosa's alu stuffing, continued:

• ¼ tsp haldi or turmeric powder
• ½ tsp red chilly powder
• ¼ tsp garam masala
• ¼ cup peas

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For the samosa covering dough: 

• 1½ cup maida or all-purpose flour
• Salt to taste
• ½ tbsp sugar

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For the samosa covering dough, continued:

• 3 tbsp oil + oil for deep frying the samosas
• 1 tbsp jeera or cumin seeds
• ⅓ cup water, adjust accordingly

Ingredients, continued

For the kadhi:

• 2 green chillies, finely chopped 
• 1-inch piece ginger, finely chopped
• Salt to taste, about 1 tsp

Ingredients, continued

For the kadhi, continued:

• 1 tsp sugar
• 2 tbsp besan or gram/chickpea flour
• ¼ cup yoghurt

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For the kadhi, continued:

• 1½ cups water
• ¼ tsp haldi or turmeric powder
• ¼ tsp red chilly powder
• Chopped onions, juilenned carrots, green coriander, for garnish

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For the kadhi tempering: 

• 1 tbsp ghee
• 1 tsp rai or mustard seeds
• 2 dried red chillies
• 8-10 curry leaves

Method

For the samosa's alu stuffing:

• Heat the oil in a kadhai over medium heat and add the jeera, ginger, green chillies.
  Cook for a minute and add the boiled mashed potatoes.

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For the samosa's alu stuffing:

• Add the salt, haldi, red chilly, garam masala, peas, coriander leaves and mix well.
  Take off heat and keep aside.

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For the samosa covering dough:

• In a bowl, mix the salt, sugar, oil, jeera, maida and add the water gradually.
  Knead to form a semi-hard dough.
• Cover with a damp cloth and keep aside for 15-20 minutes.

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For the kadhi:

• In a kadhai, add the green chillies, ginger.
  Then add the salt, sugar, besan, dahi, water, haldi, red chilly powder and mix.
  Bring to a boil over medium heat till the kadhi thickens and take off heat, keep aside warming.

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For the kadhi tempering:

• Heat the ghee in a tadka frying pan over medium heat.
  Add the mustard seeds, let crackle and then add the dried red chillies, curry leaves.
  Fry for 10-15 seconds more and take off heat and add to the kadhi.

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For assembling the samosas:

• Roll out 1½-inch diameter balls of the dough into 4-inch diameter circles, cut in half, shape the halves into cones and fill with the alu stuffing.
  Seal the edges and keep the stuffed samosas aside.
  Heat the oil in a kadhai over medium heat and fry batches of samosas till golden brown, crisp and drain onto a paper towel-lined plate.

Method, continued

Assembly:

• In individual small plates, crush the samosas and pour kadhi over it.
  Garnish with chopped onions, coriander leaves, julienned carrots and serve with green chutney; Serves 3-4.

Recipe: Kind courtesy Stahl India.