Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India. It is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavor, though some chaat is sweet.
I grew up eating it in India and England. Mexican Bhel has been popular amongst desi's and this dish will indeed be a big hit in your parties and can be served as a starter or as a main course.
Ingredients for the Samosa:
Flour Tortillas (readymade or homemade) - 4 medium
- Watch the video for Spinach Tortilla made from whole wheat
- Watch Wet burrito video for Plain tortilla made from Wheat flour and All-Purpose flour.
To seal the Samosas:
All-purpose flour - 2 tablespoon (to make the paste for sealing edge)
Water - 3 tablespoon (Use as required to make the paste)
For the Samosa filling:
Black beans (cooked) - 1/2 cup
Refried Beans - 1/2 cup
Corn - 1/4 cup
Chopped Jalapenos - 2 tablespoons
Chopped onions - 1/4 cup
Chopped Mix coloured Bell peppers or green - 1/4 cup
Finely Chopped Cilantro - 1/4 cup
Finely Chopped Green onions - 2 tablespoons
Taco Seasoning - 1 tablespoon
salt to taste
Garlic powder - 1 tablespoon
Lemon Juice / Amchur powder - 1 teaspoon
Mozarella/Pepperjack/Cheddar or Mexican Blend cheese - 1 to 1 1/2 cup
Mixed Herbs - 1 tablespoon
Chilli flakes - 1 tablespoon
Jeera Powder - 1 1/2 Teaspoon
Ajwain seeds (Carom) - 1 teaspoon
Jalapeno Cilantro Chutney:
Blend the following until smooth :
- 2 bunches cilantro, chopped roughly (bottom 2-3 inches of stems removed)
- 6 cloves garlic, peeled
- 3 jalapenos, roughly chopped
- 1 tsp cumin powder
- 1/2 Lemon juice
- 1 teaspoon oil
- Pinch Sugar
- 3 tbsp peanuts, plain unsalted & skins removed
- Salt to taste
Creamy Sauce:
*You can skip this and use plain sour cream as well*
Combine the following in a bowl and mix well:
- 1 cup yoghurt
- 1 cup sour cream
- 1 teaspoon taco seasoning
- Salt to taste
Tomato Garlic Chutney: (Optional)
Blend the following:
- 12 dried Kashmiri chillies (soaked for 2 hours or overnight in warm water) Remove the chilis from the water but reserve the soaking water as needed to make the chutney smooth.
- 6 cloves garlic, peeled
- 2 small tomatoes, roughly chopped
- salt
- 1/2 tsp cumin powder
- 3 tbsp reserved soaking water
- 1 tablespoon oil
- Microwave the chutney for 1 minute. Ensure you cover it when you put it in the microwave.
- This chutney should be used like a "hot sauce" and added sparingly to the dish if anyone prefers it.
Red Sauce / Ragda
Ingredients:
Red Enchilada Sauce - 4 to 6 cups depending on your preference:-> https://youtu.be/OZ2D_YlQJ1w
Cooked Pinto Beans - 1/2 to 1 cup
Salt to taste
Add Chilli Powder/lemon juice/Amchur powder to taste.
For Garnishing:
Cilantro
Cheese
Finely Chopped Green onions
Olives
Instructions / Method for making samosa:
1. In a large mixing bowl, mix all the ingredients.
2. Ensure to taste the mixture and add salt or any other spices if needed. Set aside.
3. Mix all the ingredients well and set aside.
4. Warm the tortilla in the microwave for 10 seconds if using ready-made ones.
5. Cut the tortilla into four triangles using a pizza cutter.
6. Make a paste with 2 tablespoons of all-purpose flour and water. (This will be used to seal the edges of the samosas)
7. Take the triangle-shaped flour tortillas, fold into a triangle cone. Ensure to seal the edges with the paste. Add a spoonful of the prepared filling into it and close the cone, sealing the edges with the paste. Store in an airtight container with the sealed edge side down, until all the samosas are ready.
8. The samosas can be deep-fried in oil until golden brown or Air fried or baked in the toaster oven at 350 F. Spread oil or butter on both sides of the samosas and Air fry or bake till golden brown.
Tips: You can make variations in the filling according to your taste and preferences.
Instructions / Method for making Red Sauce:
1. Watch https://youtu.be/OZ2D_YlQJ1w on how to make Red Enchilada sauce.
2. After the Sauce is prepared. Add cooked Pinto beans and add Chilli Powder/lemon juice/Amchur powder to taste. The sauce should taste tangy.
Tips: The sauce/ragda should not be too thick or too thin. You can limit the chilli or spiciness and use the other chutneys to balance the overall spiciness.
How to serve the Samosa Chaat:
1. Take the Samosas - Deconstruct them or keep them whole. Ensure Samosas are warmed.
2. Add red sauce/ragda on it
3. Top it with creamy sauce.
3. Add both the Jalapeno Cilantro Chutney and Tomato Garlic chutney per your preference.
4. Sprinkle cheese, cilantro, green onions and olives and serve them hot with Mexican rice or just as it is.
TIPS:
Everything can be prepared a couple of days in advance and keep them refrigerated.
Tomato Garlic Chutney is optional. You can make the dish without it too.
Comments
Post a Comment