Punjabi Samosa Chaat

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This is my favourite samosa chaat recipe where the chickpeas are cooked with sweet, sour and spicy elements to be served with the potato and peas samosa! A must try!

For the Filling
3 red potatoes, peeled and roughly chopped
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
ghee/oil of choice
1″ fresh ginger, finely chopped
1 green chilli, finely chopped
1 tsp turmeric powder
1 tsp chilli powder
1 tsp salt
100g frozen peas

For the Dough
200g plain flour
½ tsp salt
½ carom seeds
2 ½ tbsp ghee, melted

For the Chickpeas
300g dried chickpeas, soaked overnight
1 tsp baking soda
1″ fresh ginger, finely chopped
1 tsp cumin seeds
1 tsp salt

For the Paste
80g tamarind paste
25g fresh mint leaves
1 green chilli
1″ fresh ginger
50g fresh coriander leaves
50g jaggery
small green mango, peeled/ squeeze of lemon juice

– Place the potatoes in a pan and cover in water. Bring to a boil and then simmer for 7-8 minutes until soft. Drain the potatoes and set aside.

– Add the fennel seeds, coriander seeds, and cumin seeds to a hot pan. Dry roast for 2 minutes. Transfer to a pestle and mortar and grind to a coarse powder.

– In the same pan, add 1 tbsp ghee and 1 tbsp oil. When the pan is hot, add the ginger, green chilli, turmeric powder, chilli powder, and salt. Cook for 1 minute.

– Reduce the heat. Use your hands to mash up the potatoes as you add them to the pan. Add the peas and mix well. Cover and cook for 8 minutes.

– Add the roasted spices. Mix well and increase the heat. Cook for 5 minutes. Transfer to a bowl and set aside to cool completely.

– Place the chickpeas on the hob with 200ml more water and the baking soda. Bring to a boil and cook for 30 minutes.

– Place all the ingredients for the dough in a large bowl and mix well. Slowly add a little water at a time and stop when you form a soft dough. Cover and let it rest for 15 minutes.

– Place the tamarind in a small bowl and cover in 100ml boiling water. Set aside for 10 minutes until soft. Pass this through a sieve into a blender.

– Add fresh mint, green chilli, ginger, coriander leaves, jaggery, green mango, and 50ml water. Blitz to a paste.

– Add 2 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle for 1 minute.

– Add the ginger and cook for 30 seconds.

– Add the chickpeas. Lower the heat and 1 tsp salt and the paste with 100ml water. Mix well and cook for 2 minutes. Use a potato masher to break up the chickpeas.

– Take a lemon-sized portion of the dough and roll into a thin rectangle. Cut in half and use your finger to lightly spread some water along the long edge. Fold into a cone shape and press to seal.

– Take a lime-sized portion of filling and place it inside the cone. Make a pleat on the open edges and then pinch together to seal the samosa. Repeat the process with the remaining dough and filling.

– Heat 1-2 cups of oil in a deep frying pan. Heat to 130°C.

– Carefully drop 2 samosa into the hot oil. Cook for 1 minute. Then increase the heat until golden on all sides. Use a slotted spoon to transfer to a kitchen roll-lined plate to remove any excess oil. Repeat the process with the remaining samosa.

– To assemble the dish, add 3 tbsp of the chickpeas to a plate. Cut a samosa into 4 and place on-top. Garnish with some fresh coriander and green chillies.

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