Mains
Samosa Chaat
Recipe by Tiffin and Tea
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Cooking method:
Ninja Foodi Multi-Cooker OP300
- Prep Time: 10 mins
- Total time: 2h 10 mins
- Skill Medium
- Serves 6 people
Samosa Chaat
Samosa Chaat is a VERY popular Indian Street Food. In this recipe, Samosas (Meat or Veg) are fried or baked till crispy and topped with spiced chickpeas, sev (fried chickpea batter noodles) and a mixture of sauces that are tangy and spicy. This recipe is quite involved but you can buy some of the individual elements if you would prefer and leave out the chickpea curry
Utensils required
Ingredients
For the samosas
- 3 tbsp vegetable oil
- 2 onions, diced
- 1 tsp ginger paste
- 4 cloves garlic, crushed
- 1 tsp green chilli paste (optional)
- 1 tbsp cumin powder
- Salt
- 1kg chicken mince
- Handful chopped coriander
- 20-25 samosa pastry sheets
- 1 tbsp coriander powder
Paste to glue the sheets together
- 1 tbsp flour
- 3 tbsp water
For the chickpea curry
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 large onion, diced
- 4-6 cloves garlic, crushed
- 2 inches ginger, crushed
- 2 green chillies, pierced
- 200ml tomatoes, pureed
- Salt
- 1/4 tsp ground turmeric
- 1 tsp red chilli powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 400g chickpeas from a tin, drained
- 1 tsp garam masala powder
- 1 tbsp dry fenugreek
Mint and coriander chutney
- Handful mint leaves
- Handful coriander leaves and stems
- 1 green chilli
- 1/3 tsp ginger paste
- 1/4 tsp cumin powder
- 1/4 tbsp lemon juice
- Salt
- As needed water, around 1 tbsp
To assemble
- Handful fine sev
- 1/4 red onion, diced
- 2 tbsp pomegranate arils (optional)
- Pinch chaat masala (optional)
- 1 tbsp coriander leaves, chopped
- 2 tbsp tamarind chutney paste
- 1 tbsp date syrup (optional)
- 2 tbsp mint and coriander chutney
- 1 tbsp plain yoghurt, whisked
Cooking mode
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Method
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Step 1
Start by making the samosas
In a pan over medium heat, saute the oil and add the onions, garlic, ginger paste and green chilli paste. Fry for 5 minutes until very light golden -
Step 2
Add all the spices and salt, then fry for a minute before stirring in the mince. Cover and cook on low for 45 minutes, or until the meat is cooked. It may seem like a long time but the mince needs to be dried out
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Step 3
Uncover and if there is any water remaining, keep the mixture on the heat till it dries out as much as possible
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Step 4
Add in the chopped coriander and leave to cool
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Step 5
Make a paste from the flour and water and set aside
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Step 6
Carefully strip out one sheet from the pastry bundle and lay it straight
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Step 7
Cover the remaining pastry with a damp muslin cloth
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Step 8
Place a small portion of the samosa mixture onto the left corner. Fold into a triangle and continue to turn until there is a thin rectangular bit of pastry left hanging
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Step 9
Seal the samosa by adding a little paste to the remaining edge, then fold and press in gently
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Step 10
Repeat the process for the rest of the samosas
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Step 11
Preheat the Ninja Foodi Multicooker on the Air fry function for 5 minutes on high. Brush the samosa’s with oil
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Step 12
Add 7 – 8 Samosas and cook for 15 – 18 minutes or until golden brown, turning in between. Repeat the process for the remaining Samosas
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Step 13
Next, make the Chickpea Curry
Heat oil and Cumin Seeds. Once they sizzle add chopped Onions, Garlic, Ginger and Green Chilli -
Step 14
Cook till the onions are golden brown. Around 15 minutes over medium low
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Step 15
Pour in tomatoes, salt, turmeric, red chilli powder, ground coriander and ground cumin. Bring to the boil and then turn the heat down, cover and simmer for 15 – 20 minutes or until reduced right down and the oil has separated at the sides
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Step 16
Add Chickpeas. Now add Garam Masala Powder and Dry Fenugreek and simmer for 5 minutes on high
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Step 17
Finally, assemble the samosa chaat
Place samosas on a plate and lightly crush or break apart -
Step 18
Add a ladleful of cooked Chickpeas
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Step 19
Combine all the ingredients for the Mint and Coriander Chutney in a blender and blend to a chutney
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Step 20
Sprinkle Sev, Red Onion, Pomegranate if using, Chaat Masala, Coriander, Tamarind Paste, Date Syrup, Mint and Coriander Chutney and Yoghurt over the top
