SAMOSA KADHI CHAAT

 SAMOSA KADHI CHAAT
Recipe Source : Zarnak Sidhwa
Ingredients :
For the Dough :
1/2 cup Flour
2 tsp Clarified Butter,
Salt to taste

For the Filling :
1 cup Potato, Boiled and Cubed
1/2 cup Boiled Peas
2 tbsp Capsicum Chopped
1 tsp Cumin Seeds
2 tsp Ginger-Green Chili Paste
2 tsp Dried Mango powder or Khatai Powder
1 tsp coriander-cumin seeds powder
1/2 tsp All Spice Powder
2 tbsp Oil
Salt to taste

Other Ingredients :
Oil for deep-frying
For the Coconut Kadhi :
1 1/2 cups Coconut Milk
2 tbsp Gram Flour
3/4 cup Curd
2 Cardamoms
2 Cloves
1" stick Cinnamon
1 Bay Leaf
6 Curry Leaves
1 tsp Grated Ginger
1 1/2 tsp Sliced Red Chilies
1 tsp oil
salt to taste

For the Garnish :
1/2 cup  Tamarind Chutney
1/2 cup Green Chutney
2 tbsp Chopped Coriander
2 tbsp Chopped Spring Onions
1 Tomato sliced

Method :

For the samosa dough, mix all the ingredients in a bowl and knead into a firm dough using water. Knead well. Divide the dough into 6 equal portions and roll each portion into an oval. Keep aside. For the filling, heat the oil in a pan and add the cumin seeds. When they crackle, add the ginger-green chilli paste. Sauté for a minute and add the potato, green peas, capsicum, dried mango powder or khatai powder, coriander-cumin seed powder, garam masala and salt.  Mix well and mash lightly. Remove from the fire, cool, divide into 12 equal portions and keep aside.  For the samosas, Divide each samosa covering oval 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 more samosas. Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside. For the coconut kadhi, add the gram flour to the curd, 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 ginger and red chilli 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 gram flour-curd mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.  To serve Place the hot samosas in a serving bowl and spoon the hot kadhi over them. Top with the date n tamarind chutney and green chutney.  Garnish with the coriander, spring onions and tomatoes.