Add 2 tablespoons of chickpea filling to the center of each round. Heat 1 inch of oil in a wide pan over medium heat. Test ...

Add salt to taste, cilantro, and lemon juice if desired. Mix well and cook for another 1–2 minutes. Set aside to cool. 3.

Whisk the yogurt using a fork to make sure there are no lumps. Now, pour the yogurt over the samosas. 4. Top with the chutneys. If you like the chaat a little more sweet than spicy, then add more ...

one tsp chaat masala, three tsp sugar, one and a half tsp ginger-chilli paste, half tsp garam masala, half tsp amchur powder, salt, half cup of coriander leaves, one potato, samosa Patti, oil.

Samosa cones filled with a delectable and tangy paneer stuffing, baked perfect! Pair it up with mint chutney and tamarind chutney and enjoy as an evening snack. Take crushed paneer, add chopped onions ...

Add the onions and salt and cook until soft and ... Fill the pastry with the samosa filling. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top ...

This dish was later reinvented with similar spices and a potato filling as the samosa, one of the most popular Indian foods. This samosa with a celebratory filling is often made during Ramadan.

Freshly made samosas take this samosa chaat to another level. The samosas are stuffed with a classic spicy potato and green pea filling and then topped with tangy chutney, yoghurt, mango powder ...