Tasty & Delicious Matar Samosa Chaat Pakistani Food Recipe

Hello, everyone! Today I am so excited because I am sharing my favorite recipe or snack.

You can also call appetizer recipe because when you eat this snack then you can feel full.

I am making this recipe in a different style. Today I am using Matar (peas) in it.

Try this tasty & Delicious Matar Samosa Chaat Pakistani Food Recipe.

Samosa chaat is a popular Indian street food or chaat recipe where crispy warm samosa is topped with a spicy chole or Ragda, chilled yogurt, and tangy chutneys.

It is a very popular snack from North India which is tangy, spicy, and savory and the flavors burst in your mouth as soon as you take the first bite.

This popular Indian street food is one of my favorite ways to enjoy samosa.

This Samosa Chaat is another popular Indian chaat where samosa is served with chole (chickpea curry).

Chaat is a broad term used for all Indian street food. It’s mostly spicy, tangy, and topped with yogurt and chutneys.

I know this recipe is famous in India but now samosa chaat is also popular in Pakistan Sreet.

It is very common in Pakistani street food recipes.

Because of various tastes like tangy, sweet, sour, and spicy taste in one plate.

How To Make Tasty & Delicious Matar Samosa Chaat Pakistani Food Recipe  With Step-By-Step Instructions

Ingredients

Firstly, the Ingredients of Samosa filling

• Ghee (2 to 3 tbsp)
• Green Chilies ( 2 )
• Chopped Ginger (1/2 inch)
• Green Peas chopped (2 cups)
• Salt to taste
• Fresh Mints leaves ( 1/3 cup)
• Water as needed
• Sugar (1/2 tsp)
• Ghee (1 tsp)
• Ginger (1/4 inch)
• A few Mints Leaves chopped
• Green chili chopped (1)
• Prepared chaat Masala ( 1/2 tbsp)

Secondly, Ingredients of Tamarind Chutney

• Water (1 liter )
• Tamarind Soaked ( 1 cup)
• Jaggery (2 cups)

Thirdly, Ingredients of Tempering Chutney

• Oil (1 tbsp)
• Cloves (2 )
• Cumin Seeds (1 tsp)
• Dry Red Chillies (2 )
• Degi Red Chili Powder ( 1 tsp)
• Asafoetida ( a pinch)

Fourth, Ingredients of Chaat Masala

• Black Peppercorns (2 tbsp)
• Coriander Seeds (1 tbsp)
• Fennel Seeds (1 tbsp)
• Black Cardamom (1 ) uses only seeds
• Cumin Seeds (1/2 tbsp)
• Salt to taste

Fifth, Ingredients of Dough

• Refined flour (1 cup)
• Carom Seeds (1/2 tsp)
• Crushed Salt to taste
• Ghee (1 tbsp)
• Chilled water as required

Sixth, Ingredients of Masala

• Ghee ( 1 tbsp)
• Green Chili ( 2 to 3 )
• Salt  to taste
• Ginger ( 1/2 inch)
• Julienned (1/ 3 cup)
• Prepared samosa filling
• Water as needed
• Prepared Chaat Masala ( 1tsp)

Other Ingredients

• Oil for frying

Garnishing Plate

• Prepared Masala
• Curd, beaten and seasoned
• Prepared Samosa
• Prepared Tamarind chutney
• Curd, beaten and seasoned
• Pomegranate pearl Sev
• few Coriander sprig
• A pinch of Prepared chaat masala

Instructions

Method Of Samosa Filling

1. In a pan, add ghee and heat a medium flame
2. Now add green chilies, sliced ginger, and chopped mints leave & saute it well
3. Add green peas, salt to taste, and saute for a few seconds
4. Cover & cook for 5 minutes in medium flame.
5. Once the green peas are well cooked and then mash them well. Also, add sugar and saute for a few minutes.
6. At this point, add ghee and stir well, and then switch off the flame and add ginger, mint leaves, and green chilies, and mix well.
7. The samosa is ready now transfer the plate and set it aside in the refrigerator for a while

Method Of Tamarind Chutney

1. Take a saucepan and add water, tamarind, jaggery
2. Cover and cook for 15 to 20 minutes
3. Once it has cooked well then strain the mixture and keep it aside

Now, the Method for Tempering Tamarind Chutney

1. Take a handi, heat oil add cloves and let splutter. Then add cumin seed, dry red chili, and let splutter well both ingredients.
2. Pour prepared chutney into this handi and mix it
3. Add Degi red chili powder, asafoetida, and mix it.
4. Cover and cook on a medium flame for 10 to 15 minutes
5. When the chutney becomes thickened nicely  then transfer it into a bowl and keep aside it

Method For Chaat Masala

1. In a bowl, add black peppercorns, coriander seed, black cardamom seed, fennel seed, cumin seeds, salt to taste.
2. Transfer into a pan and dry roast the spices on medium flame.
3. Once it cools down, transfer it into a grinder and grind it coarsely.
4. keep it aside for future use.

Method For Dough

1. In a part, add refined flour, carom seeds, salt to taste, and ghee, and mix everything properly until it resembles bread crumb consistency.
2. Now, add chilled water and knead a hard dough.
3. Cover and keep aside for resting at least for 15-20 minutes.

Now, Assembling the Plate

1. Take a medium portion of the dough, make a round Peda, apply ghee and roll it thin in an oval shape.
2. Now, cut in from the center and take one half of it and make a cone shape of it and add the prepared filling in it.
3. Now apply water on the open ends of the cone and fold it towards you, keep it down, and give it a gentle press so that it can stand, make all others in a similar way.
4. Heat oil in a kadhai on medium heat and fry the samosas on low to medium heat, until they turn golden in color from all sides, remove on an absorbent paper.

Method For Masala

1. Firstly, add ghee to a pan, once the ghee is hot, add green chili, ginger and saute them well.
2. Add prepared samosa filling, salt to taste, and mix well.
3. Add little water, prepare chaat masala and mix them nicely and keep it aside

Let’s Garnishing the Plate for Serving

1. place the prepared masala,
2. seasoned curd,
3. prepared samosa,
4. curd,
5. prepared tamarind chutney,
6. sprinkle prepared chaat masala,
7. pomegranate pearl,
8. sprinkle Sev,
9. coriander sprig and serve hot.