Samosa Kadhi Chaat ( Jain Recipe)

by Tarla Dalal

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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.

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Preparation Time: 40 mins
Cooking Time: 30 mins
Makes 6 servings
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Ingredients

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

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

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