Samosa Chaat – flavourful Indian street food, prepared any time in any season. This sweet, tangy, spicy chaat is popular street food in India. This chaat served in layers, first goes the boiled white peas or channa, samosa, green chutney, sweet tamarind chutney, sev.
Related: Ragada Pani puri recipe
Masala Ragada:
1 To make masala ragada, you need to have Ragada and Pani (Mint flavored water) which is used in making Ragada pani puri.
2 Heat oil in a pan and add onion, saute for 1-2 minutes.
3 Next, add finely chopped tomato. As we are using Pani puri (mint-flavored water) which has salt, add salt accordingly.
4 Saute the tomatoes until they get mushy.
5 Add ragada, red chili powder, coriander powder, Pani puri water (mint-flavored water). Mix everything nicely.
6 Cook until it gets to a boil and thickens up a little. Turn off the flame.
Oil – 1 tbsp Ragada – 1/2 cup Onion – 1 tbsp Tomato – 1/2 slice from medium Salt – as per taste Chili powder – 1/2 tsp Coriander powder – 1 tsp Pani puri water ( mint-flavored water)
TO ASSEMBLE :
1 On a plate, pour the masala ragada gravy.
2 Take a samosa and make it into pieces and place them on gravy.
3 Pour more Masala ragada gravy on top of samosa pieces. Add green chutney and then if you like some sweetness add sweet tamarind chutney, sweet yogurt (optional) at this point.
4 Top it with finely chopped onion, sev, and cilantro.
RECOMMENDED RECIPES:
SAMOSA CHAAT – INDIAN STREET FOOD
RAGADA PANI PURI – STREET FOOD
SIMPLE SWEET TAMARIND CHUTNEY:
Tamarind – 15 grams Red chili powder – 1/2 tsp Cumin powder – 1/8 tsp Jaggery – 15 grams (Adjust according to your sweetness)
1 Soak tamarind in warm water or microwave for 30 sec and extract the paste.
2 In a pan add tamarind paste and bring it to boil. Then add red chili powder, cumin powder, Jaggery, then cook on a low heat until it is thick enough to coat on the back of the spoon.
3 The sauce should be thin, as it will thicken up after cooling.
SWEET YOGURT:
Yogurt – 3/4 cup Sugar – 2 tbsp
1 Whisk the yogurt without any lumps.
2 Add sugar and mix it.
Youtube:
Ragada Chaat
It is a flavourful Indian street snack, prepared any time in any season. This sweet, tangy, spicy chaat is popular street food in India. This chaat served in layers, first goes the boiled white peas or channa, samosa, green chutney, sweet tamarind chutney, sev.
Ingredients
MASALA RAGADA:
- 1/2 cup Ragada , or cooked white peas
- 1/2 cup pani puri pani, or mint-flavored water
- 1/2 tbsp oil
- 1 tbsp onion
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tomato
To Assemble
- 1 tbsp green chutney
- 1 tbsp sweet yogurt, optional
- 1 tbsp sweet tamarind chutney
- 1 tbsp sev
- 1 tbsp cilantro
- 1 tbsp pomegranate seeds, totally optional
Instructions
Masala Ragada
- To make masala ragada, you need to have Ragada and Pani (Mint flavored water) which is used in making ragada pani puri.
- Heat oil in a pan and add onion, saute for 1-2 minutes.
- Next, add finely chopped tomato. As we are using Pani puri (mint-flavored water) which has salt, add salt accordingly.
- Saute the tomatoes until they get mushy.
- Add ragada, red chili powder, coriander powder, Pani puri water (mint-flavored water). Mix everything nicely.
- Cook until it gets to a boil and thickens up a little. Turn off the flame.
To Assemble
- On a plate, pour the masala ragada gravy.
- Take a samosa and make it into pieces and place them on gravy.
- Pour more Masala ragada gravy on top of samosa pieces. Add green chutney and then if you like some sweetness add sweet tamarind chutney, sweet yogurt (optional) at this point.
- Top it with finely chopped onion, sev, and cilantro, pomegranate seeds.
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Nutrition Information:
Yield: 1 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
