Gujarati Samosa Chaat Recipe


Gujarati  Samosa  Chaat Recipe,  Chole Samosa Chaat,



 How To Make Samosa Chaat Recipe





Everything about Gujarat :


Gujarati Cuisine is primarily a vegetarian gourmet and has influences from the Jains & Buddhists. Most of the Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The Gujarati Maharaj (cook ) is legendary for his subtle use of spices and retains the flavor and texture of vegetables and is served with hot pickles and chutneys. For a standard everyday fare, Gujaratis often have Daal-Bhaat (rice and Dal) and Rotli-Shaak (roti and vegetables) as their standard menu at home. A typical Gujarati Thali (plate) offers an endless spread of Rotli (wheat bread ), Daal (pulses), Bhaat (rice) and Shaak (a dish made of different combinations of vegetables & spices which is either stir-fried, spicy or sweet).


  It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavor of these dishes is believed to neutralize the slightly salty taste of the water. North Gujarat, Kathiawad, Kutch and South Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food due to their climatic conditions. Traditional Gujarati Thali food is very popular over North Gujarat. The usage of vegetable oil and spices are quite less. Farsan (the appetizers) like Khaman Dhokla and Khandvi are a must in the Gujarati Thali. 

 They also include a variety of Dal or Kadhi, Hot Rotli or Puris, Shaak, Raita, Doodhpak (sweetened milk with saffron and nuts), papads, chutney and pickles. The people of Khathiawad love Dhebras ( prepared with wheat flour, yoghurt, spinach, green chilies, sugar, and salt) served with Chhunda (sweet and sour mango pickle). 

Sweets made of peanuts and sesame seeds called the Chikki are the favorite sweet dish. Kutch cuisine is a very simple meal prepared by rice and pulses. The main dish is the Khichdi and kadhi or Bajra no rotlo, guvarnu shaak. Doodhpak and Shrikhand are few mouth-watering sweets in the Kutch region. 

Undhiyu and Paunkh are few popular vegetarians dishes of South Gujarat mainly comprising of the people of Surat.
 They mostly add green chilies to add flavor and life to the food. Nankhatais and Charis are the popular sweets of Southern Gujarat. Popular Gujarati Dishes : Sweets:  Basundi, Ghari Ghebar or Ghevar, Halvasan, Keri no ras, Malpua, Shrikhand, 

SutarfeniDiwali Special Snacks : Cholafali, Ghooghra, Mathia, Soonvali, Farsan (Snacks): Daal Dhokli, Dhokla, Fafda, Farsi Falafel, Ganthia, Handva, Kachori, Khakhra, Khaman, Khaman Dhokla, Khandvi, Khichu, Muthia, Sev Khamani Shaak and Daal: Vegetables and Curries : 

Meethi (Sweet) 
Kadhi, Sev Tameta nu Shaak, UndhiyunBreads: Bajri no rotlo, Bhakti, Dhebara, Thepala



Crispy Samosa chaat is a popular Indian savory snacks were available in several variations. It is spicy, tangy and sweet and a portion of popular street food in India.

Samosa Chaat is served by adding a plate full of peas or chole masala, mashed samosa with freshly cut veggie toppings and a dash of lemon goodness.





How to make Samosa Chaat recipe


Ingredients used in Samosa Chaat



• Channa masala - 1/2 teaspoon.


• Coriander powder - 1/2 teaspoon.

• Cumin powder - 1/2 teaspoon.

• Salt - to taste.


• Tomatoes - 1 number.

• Butter - 1 tablespoon.

• Onion chopped - 1 number.

• Chat masala - 1/2 teaspoon.

• Red chili powder - 1/2 teaspoon.
• Samosa - 2 number.

• White peas - 1 cup.

• Water - as required.
• Curd - 1 tablespoon.
.

• Green chutney - 1 tablespoon.

• Sweet chutney - 1 tablespoon.

• Coriander leaves - 1 bunch
.
Method:



Boil White peas and keep aside.
Take a pan add butter, peas, onions, tomatoes cook till both are soft then add salt, red chili powder, cumin powder, coriander powder, chat masala, channa masala, if required add water mix well.
Now add mashed samosa and cook for a few minutes.
Then add green chutney, sweet, chutney mix well.
Transfer to a plate and top it up with onions, tomatoes, sweet chutney, green chutney, curd, coriander leaves.
Serve hot.

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