How to make Samosa Kadhi Chaat - SK Khazana -
Hot kadhi poured over samosa and served drizzled with tamarind chutney and green chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Samose, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Spinach pastry Kurmura Nashta Almond Coated Prawns Meerut Wali Tikki
Samosa Kadhi Chaat - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Samosa Kadhi Chaat - SK Khazana Recipe
Samose 4
Yogurt 1 cup
Gram flour (besan) 3 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Ginger-garlic-green chilli paste 1 tablespoon
Salt to taste
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Fenugreek seeds 1/2 teaspoon
Curry leaves 8-10
Dried red chillies broken 2
Asafoetida 1/4 teaspoon
Small onion sliced 1
Tamarind chutney as required
Green chutney as required
Sev as required
Fresh coriander leaves chopped as required
Method
Step 1
Take yogurt in a bowl, add gram flour, red chilli powder, turmeric, ginger- garlic-green chilli paste, salt and 1 cup water and whisk well ensuring that there are no lumps.
Step 2
Heat oil in non-stick deep pan, add mustard seeds and let them splutter. Add fenugreek seeds, curry leaves, dried red chillies, asafoetida and onion, mix and sauté for 2-3 minutes or till onion turn golden brown.
Step 3
Pour the yogurt mixture into the pan, mix well and cook for 20-25 minutes on low heat.
Step 4
Break the samose and place one samosa in each serving plate, pour some kadhi on top, drizzle tamarind chutney and green chutney, sprinkle sev and coriander leaves.
Step 5
Sprinkle some sev and coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
