Samosa chaat: The proper Indian snack for summers within the UAE

Samosa chaat

Dubai: Did you order extra samosas or sambusek (a triangle-shaped scorching pastry) than your company may eat? Or do you’ve gotten leftover chole (spiced chickpeas curry) from dinner? If sure, there’s a scrumptious solution to flip these leftovers right into a summer time snack. Make samosa chaat – an Indian road meals snack that’s spicy, candy, and crunchy. As they are saying – waste not, need not!

Samosas are deep-fried with a filling of spiced potatoes or spiced greens, very like the Center-eastern sambusa or sambusek, that are normally stuffed with both cheese or meat. The litmus take a look at is the crisp outer pastry layer – because it makes all of the distinction between a wonderful or horrible samosa. In reality, samosa chaat has fairly a fan following.

Gulf Information Meals spoke to expatriates from the Indian neighborhood within the UAE who love this snack. Sphoorti Kshrisagar, a 40-year-old yoga practitioner in Dubai, mentioned: “I just like the crispy, crunchy, tangy scorching and candy mixture mixture of samosa chaat. Each chew appears like a shock contained in the mouth.” This dish reminds her of the bylanes of Varanasi (previously referred to as Banaras), a metropolis in Japanese India, which she visits for pilgrimage. She mentioned: “The dish jogs my memory of the streets of Banaras and transports me again there.”

Dubai based Indian expatriate 17e06722ded author

Each chew appears like a shock contained in the mouth

– Sphoorti Kshrisagar

One other expatriate, 28-years-old enterprise growth supervisor Shradha Verma, mentioned: “I like samosa chaat, and it jogs my memory a lot of my childhood in Delhi, India. I like each samosa and chole individually, however in chaat kind, they simply style higher.”

Shradha Verma 180fb836aba author

I like samosa chaat, and it jogs my memory a lot of my childhood in Delhi, India

– Shradha Verma

Bijal Nagwaswalla, a Human Useful resource advisor and Indian expatriate from Mumbai, India, based mostly in Ajman, spends most of her weekends in Dubai, exploring the meals scene, particularly Indian road meals. One such dish is samosa chaat, which is a household favorite within the Nagwaswalla family. She mentioned: “I used to be not very keen on samosas again residence, however transferring away from India made me like them. It jogs my memory of the nice previous Bombay (now referred to as Mumbai, India).” A routine the place street-side distributors shall be flash-frying batter lined snacks stuffed with the aroma of garlic chutney, fried inexperienced chillies and freshly brewed cutting chai or milk tea.

For Nagwaswalla, samosa chaat is like an “explosion of flavours”.

She mentioned: “The mix of all of the completely different tastes, textures, and temperature is so good that I can eat it on daily basis. My pal – Tanya and I like to discover meals in Dubai. She has been within the UAE for 25 years and is nicely versed, so she introduces me to the favored, previous and hidden meals gems. At this level in life, the one purpose is to eat good meals and samosa chaat occurs to be one such dish.”

180fb8694ba author

Samosa chaat is like an “explosion of flavours”. The mix of all of the completely different tastes, textures, and temperature is so good

– Bijal Nagwaswalla

For leftovers: Storing and reheating leftover samosas and chole

One of the best ways to retailer samosas is in hermetic containers and reheat them in a flat pan or within the oven. Take them out from the fridge a couple of minutes earlier than reheating. For those who use an oven, preheat to 180C and reheat samosas for five to 10 minutes.

One other solution to reheat them is on a griddle or a non-stick pan. On a medium to low flame gently press them all the way down to warmth. You’ll have to flip them to make sure uniform heating. If it crumbles a bit, it’s nice, as they are going to be used to make chaat. These two strategies make sure the pastry cowl stays crisp.

For chole or the spiced chickpea curry, warmth them in a microwave, lined, by including a few tablespoons of heat water. This may stop the gravy from drying up. Alternatively, in case you are heating chole in a pan, add water after which reheat the chole on low to medium warmth. Add extra heat water for those who see the gravy drying up.

Learn how to make it?

To make samosa chaat, place the samosa on a plate. Crush it a bit. Pour three to 4 tablespoons of chole on prime, add a teaspoon of coriander and tamarind chutneys, and a slice of uncooked mango. Comply with with a sprinkling of chaat masala, pink chilli powder, a pinch of black salt and chopped coriander leaves. Samosa chaat is able to be served.

Here’s a recipe for Samosa chaat shared by Chef Jitendra Negi of Dhaba Lane, Karama, Dubai

Substances for samosa:

100 gms white flour (maida)

2 to 4 tbsp of water to knead the flour

50 gms inexperienced peas (recent or frozen)

20 gms complete coriander seeds

15 gms salt or as per style

1 tbsp jeera or cumin powder

2 tbsp roasted kasuri methi or dried fenugreek leaves

5 gms crushed pink chillies or flakes

¾ tsp carom seeds or ajwain seeds

For chole or spiced chickpea curry:

50 gms or ¼ cup Kabuli chana or white chickpeas

10 gms chole masala, retailer introduced 

3 dried amla or Indian gooseberries

2 tbsp ginger-garlic paste (equal parts)

1 tbsp amchur or dried mango powder or 1 tbsp lemon juice

2 tbsp tamarind (soaked in water and strained)


1. Peel the potatoes, mash them in a bowl and maintain them apart.

2. Warmth a pan, add oil to it, and add complete crushed coriander, pink chilli flakes, ginger, and sauté till they launch an aroma.

3. As soon as the spices flip barely darkish in color, add mashed potatoes, boiled inexperienced peas, salt, pink chilli powder, jeera or cumin powder, garam masala powder and chopped coriander leaves. Prepare dinner it for one more 5 minutes. Flip off the warmth and maintain it apart for quarter-hour.

Word: For those who use frozen inexperienced peas, put them in scorching water for about 2 to three minutes to prepare dinner, and they’ll flip to a pleasant inexperienced color and style recent.

For the samosa dough:

1. Add white flour, carom seeds, heat oil, salt and water (room temperature). Combine them nicely till the combination turn into crumbly.

2. After mixing them, add water and knead the combination for about 2 minutes. The dough have to be semi-stiff, so don’t over knead or add extra water.

3. Freeze it for about 20 to half-hour to set as soon as the dough is prepared. It’s suggested to freeze the dough so it doesn’t break when the samosas are positioned in scorching oil, to fry.

4. After half-hour, knead the dough for an additional 5 minutes after which break it into small spherical balls.

5. Take a rolling pin, dab just a little oil on it, after which roll the dough into an oval form.

6. As soon as finished, from the centre, divide it into two equal components.

7. Then, dab water on the edges together with your fingers, as you have to the moisture to seal the samosas in the direction of the tip. Then, start to roll it right into a conical form.

8. As soon as finished, fill it in with the spiced potato combine and by pinching the sides, seal the samosas. Repeat the identical for the remainder of the dough, and bear in mind to maintain the stuffed samosas lined with a moist material to forestall them from drying.

10. Warmth oil in a shallow base pan and gently slide the samosas. Maintain the flame on low warmth. Don’t add too many at a time. Add solely as a lot because the pan can accommodate, and you may flip them over at common intervals. As soon as the samosas settle in, flip the flame to medium warmth and start frying the samosas. It takes time and endurance. So wait till they flip a pleasant golden brown in color. Take away samosas onto a kitchen towel to soak up extra oil.

For chole masala:

1. Soak chickpea in a single day in water.

2. Then, wash the soaked chickpeas in operating water a few instances.

3. In a strain cooker, add soaked chickpeas, dry amla powder, salt, oil, chana masala, tamarind water and water, roughly 1.5 cups. Cowl with the lid and strain prepare dinner for six to 7 whistles on low warmth.

4. In the meantime in a pan, add oil, ginger and garlic paste and sauté for just a few seconds.

5. Then, add chopped tomatoes, salt, pink chilli powder and amchur powder. Prepare dinner till the tomatoes start to show smooth.

7. Subsequent, add boiled chole with the water they had been cooked in, into the tomatoes and prepare dinner for an additional 15 to twenty minutes on low warmth.

To make samosa chaat:

Place two samosas on a plate or bowl, pour chole, and garnish it with julienned ginger, chopped inexperienced chillies, freshly chopped coriander, and coriander chutney and tamarind chutney and serve.

How do you want samosas? Inform us extra about your favorite recipes at

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