Know how to cook amazing 'Samosa Kadhi Chaat'

Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This chaat is a meal in itself! the coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it!

 

Preparation Time: 5 minutes.                 Cooking Time: 12 minutes.                                 Makes 2 plates.

 

2 readymade or leftover samosas

 

For the coconut kadhi

1 cup coconut milk

1 tbsp besan (bengal gram flour) (bengal gram) flour dissolved in

¾ cup curds (dahi)

2 tsp oil

1 cardamom (elaichi)

1 clove

25 mm (1") stick cinnamon (dalchini)

4 to 6 curry leaves (kadi patta)

1½ tsp finely chopped fresh red chillies

Salt to taste

 

For the topping

4 tsp green chutney

4 tsp sweet chutney

2 tbsp finely chopped coriander (dhania)

 

For the coconut kadhi

1. Heat the oil in a kadhai and add the cardamom, clove, cinnamon and sauté for a few seconds.
2. Add the curry leaves and red chillies and sauté on a medium flame for a few more seconds.
3. Add the coconut milk, prepared curds-besan mixture and 1 cup of water, mix well and bring to boil, while stirring continuously.
4. Add the salt, mix well and boil for few more minutes.

 

How to proceed

1. Break 1 samosa into small pieces and place them in a deep dish or bowl.
2. Pour ½ of the prepared kadhi evenly over it.
3. Spread 2 tsp of green chutney and 2 tsp sweet of chutney over it.
4. Finally sprinkle 1 tbsp of coriander evenly over it.
5. Repeat with the remaining ingredients to make 1 more plate.
6. Serve immediately.

 

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