Samosa Kadhi Chaat ( Jain Recipe)
by Tarla Dalal
21 Nov 2007
This recipe has been viewed 49290 times
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.
Samosa Kadhi Chaat ( Jain Recipe) recipe - How to make Samosa Kadhi Chaat ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Samosas
1/2 cup plain flour (maida)
1 cup boiled and cubed raw banana
1/2 cup boiled green peas
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp green chilli paste
2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 tbsp chopped coriander (dhania)
2 tsp melted ghee
2 tbsp oil
salt to taste
oil for deep-frying
For The Coconut Kadhi
1 1/2 cups coconut milk
2 tsp cornflour dissolved in 2 tbsp water
3/4 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 chillies
1 tbsp oil
salt to taste
To Serve
3 tbsp khajur imli ki chutney
3 tbsp green chutney
2 tbsp chopped coriander (dhania)
Method
For the samosas
For the coconut kadhi
How to serve
For the samosas
- For the samosas
- Mix 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 kadhi
- For the coconut kadhi
- Add 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 serve
- How to serve
- Place 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.
Samosa Kadhi Chaat Video by Tarla Dalal
Nutrient values per serving
| Energy | 414 cal |
| Protein | 5.4 g |
| Carbohydrates | 20.9 g |
| Fiber | 7.1 g |
| Fat | 33.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 223.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 9.6 mg |
| Folic Acid | 16.6 mcg |
| Calcium | 67.5 mg |
| Iron | 3.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.4 mg |
| Potassium | 107.8 mg |
| Zinc | 0.1 mg |
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