Tawa Samosa Chaat Monsoon ka Mazza Episode 61 Sanjeev Kapoor Khazana

Chatpate samosa chaat ka anokha version- tawa samosa chaat! Samosas cooked in along with some ragda, pices and tangy flavours on a tawa, taste delicious.

TAWA SAMOSA CHAAT

Ingredients

6-8 samosas
2 cups cooked ragda
1 large onion, chopped + for sprinkling
1 large tomato, chopped + for sprinkling
1-2 tbsps butter + for toasting
1-2 green chillies, chopped
Salt to taste
1 tsp red chilli powder
1-2 tsps coriander powder
1 tsp cumin powder
1 tbsp red chilli-garlic chutney
2 tbsps chopped fresh coriander leaves + for garnish
1-2 tbsps date and tamarind chutney + for drizzling
2-3 tbsps green chutney + for drizzling
Roasted cumin powder for sprinkling
Chaat masala for sprinkling
Sev for sprinkling
Chopped raw mango for sprinkling
Fresh pomegranate pearls for sprinkling

Method

1. Heat a non-stick tawa. Add onion, tomato, and butter and saut for 2-3 minutes.
2. Add green chillies, salt, red chilli powder, coriander powder, cumin powder, red chilli-garlic chutney, and saut for 2-3 minutes.
3. Add cup water, mix and cook for 1-2 minutes. Bring the mixture to the centre and add cooked ragda and mix till well combined.
4. Add 1 tbsp coriander leaves, date and tamarind chutney and mix well. Cook for 1-2 minutes.
5. Push the ragda mixture on to the sides of the tawa and make some space in the centre. Add butter and place the samosas on it and press it lightly.
6. Toast the samosas for 1-2 minutes on each side. Break them into small pieces. Add some more butter and let it melt.
7. Transfer the roasted samosas on a plate.
8. Add cup water and green chutney and mix well.
9. Add cup water and remaining coriander leaves and mix well.
10. To serve, arrange a few pieces of the toasted samosas in a serving bowl, pour the ragda over it. Sprinkle onion, roasted cumin powder, red chilli powder, drizzle green chutney, date and tamarind chutney, sprinkle chaat masala, sev, raw mango and arrange a few pieces of the samosa on top. Sprinkle pomegranate pearls and coriander leaves.
11. Serve immediately.

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