You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Naashta > Samosa Kadhi Chaat ( Jain Recipe) Samosa Kadhi Chaat ( Jain Recipe) by Tarla Dalal Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons. 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How to make Samosa Kadhi Chaat ( Jain Recipe) Tags Jain NaashtaDeep Fry Preparation Time: 40 mins Cooking Time: 30 mins Total Time: 701 hours 10 minutes 6Makes 6 servings Show me for servings Ingredients For The Samosas1/2 cup plain flour (maida)1 cup boiled and cubed raw banana1/2 cup boiled green peas1 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)2 tsp green chilli paste2 tsp dried mango powder (amchur)1/2 tsp garam masala1 tbsp chopped coriander (dhania)2 tsp melted ghee2 tbsp oil salt to taste oil for deep-fryingFor The Coconut Kadhi1 1/2 cups coconut milk2 tsp cornflour dissolved in 2 tbsp water3/4 cup fresh curds (dahi)2 cardamoms (elaichi)2 cloves (laung / lavang)25 mm (1") piece of cinnamon (dalchini)1 bayleaf (tejpatta)6 curry leaves (kadi patta)1 1/2 tsp chopped green chillies1 tbsp oil salt to tasteTo Serve3 tbsp khajur imli ki chutney3 tbsp green chutney2 tbsp chopped coriander (dhania) Method For the samosasFor the samosasMix the plain flour, ghee and salt in a bowl and knead into a firm dough using water.Divide the dough into 3 equal portions and roll each portion into 125 mm. X 50 mm. (5" x 2") ovals. Keep aside.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and green chilli paste.Sauté for 1 minute and add the bananas, green peas, dried mango powder, garam masala, coriander and salt.Mix well and mash lightly.Remove from the fire, cool, divide into 6 equal portions and keep aside.Divide each samosa covering ovals into 2 halves.Make a cone from each part and stuff with the filling.Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 5 more samosas.Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.For the coconut kadhiFor the coconut kadhiAdd the corn flour mixture to the curds, mix well and keep aside.Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.When the curry leaves splutter, add the green chillies and stir for a few seconds.Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.How to serveHow to servePlace the hot samosas in a serving bowl and spoon the hot kadhi over them.Top with the khajur imli ki chutney and green chutney.Serve hot garnished with coriander. Nutrient values per servingEnergy414 calProtein5.4 gCarbohydrates20.9 gFiber7.1 gFat33.7 gCholesterol0 mgVitamin A223.1 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.8 mgVitamin C9.6 mgFolic Acid16.6 mcgCalcium67.5 mgIron3.2 mgMagnesium0 mgPhosphorus0 mgSodium11.4 mgPotassium107.8 mgZinc0.1 mg Samosa Kadhi Chaat Video by Tarla Dalal