Vegetarian Samosa Chaat

This is an edited
extract from The Laden
Table by Ashia Ismail-
Singer published by
Bateman Books, RRP
$59.99. Photography
by Lottie Hedley.

	FOR THE SAMOSA PASTRY
	500g plain flour
	1 teaspoon salt
	1 teaspoon cumin seeds or carom seeds (optional)
	100ml neutral oil
	280-300ml warm water
	FOR THE FILLING
	600g floury potatoes
	1 tablespoon olive oil
	2 teaspoons mustard seeds
	1 teaspoon salt
	2-3 green chillies, finely chopped
	1 teaspoon ground turmeric
	1 teaspoon amchur (mango powder)
	1 teaspoon ground coriander
	1 teaspoon ground cumin pepper
	1-2 tablespoons finely chopped fresh coriander
	100g frozen peas
	neutral oil for deep-frying
	FOR THE FLOUR PASTE
	1 tablespoon flour
	1 tablespoon water
	FOR THE CORIANDER GARLIC CHUTNEY
	bunch of fresh coriander, about 60g
	1-2 green chillies
	2 tablespoons lemon or lime juice
	small handful of fresh mint leaves
	salt and pepper
	½-1 teaspoon sugar
	½ teaspoon ground cumin
	1 clove garlic, crushed
	½-1 tablespoon yoghurt (optional)
	FOR THE CHAAT
	150g plain yoghurt
	2-3 tablespoons coriander garlic chutney (see recipe)
	2-3 tablespoons tamarind chutney or chilli sauce
	1 small red onion, finely diced
	1 fresh tomato, finely diced
	2-3 tablespoons pomegranate seeds (optional)
	2-3 tablespoons sev (crunchy Indian noodles)
	2 tablespoons chopped fresh coriander

1.	PASTRY
2.	Put flour in a large bowl and mix in the salt and whole spices (if using). Make a well and pour in the oil.
3.	Slowly rub the oil into the flour until it resembles breadcrumbs.
4.	Add most of the water and bring together into a dough – you may not need to use all the water.
5.	Knead the dough until smooth, about 6-8 minutes, and leave to rest for 20-30 minutes, while you make the filling.
6.	FILLING
7.	Boil the potatoes (with skin on) in salty water until tender.
8.	Drain and cool then peel and roughly mash. Set aside.
9.	Heat oil in a large saucepan, add the mustard seeds and, once they start popping, add the salt, green chillies, then the spices, chopped coriander, peas and mashed potato.
10.	Stir to combine, cook for a few minutes. Transfer to a platter and cool completely.
11.	Once the dough has rested, divide it into 10-12 balls (each ball will make 2 samosas), depending on how large you want each samosa.
12.	Cover the balls with a damp cloth. Roll each ball into a 14cm x 18cm oval. Cut each oval in half crosswise.
13.	Prepare a glue-like paste of flour and water (not too runny) to hold each samosa together.
14.	With the round edge of the dough facing towards you, fold both corners towards the middle, overlapping 2-3cm.
15.	Join the edges with the flour paste, making a cone shape, and leave a top rounded flap of about 3-4cm.
16.	Fill each samosa with 1-2 tablespoons of filling then fold the flap over, sealing it with the flour paste.
17.	Once all the samosas are filled, pour oil into a deep wok or saucepan so it comes halfway up the side. Place over a medium heat.
18.	To check if the oil is hot enough, add a small piece of bread – if it turns golden, the oil is ready.
19.	(Be careful not to overheat the oil or the samosas will turn dark brown quickly and the insides won’t be cooked.)
20.	Cook the samosas in batches until golden and crispy, 3-5 minutes each side, making sure the oil is not too hot. Drain on paper towels.
21.	CORIANDER GARLIC CHUTNEY
22.	Using a food processor or blender, whizz all the ingredients into a thick paste.
23.	You can add the yoghurt to make it slightly creamier if you wish.
24.	Arrange the samosas on a large platter, drizzle with yoghurt and chutneys, top with diced onion, tomato, pomegranate seeds (if using), sev and coriander.
25.	Tuck in, it’s the most amazing flavour bomb and will send your taste buds into a frenzy.

Ashia Ismail-Singer

Makes

Ingredients

TIP

Instructions