samosa chaat
Food Recipes

Open Baked Samosa Chaat

Samosa Chaats are delicious. The crisp samosa pastry, the spicy filling, the smooth yoghurt and tangy tamarind. Each mouthful is an explosion of flavours.

samosa chaat

I am not the biggest fan of deep frying and decided to recreate the samosa chaat but a baked version with a melt in your mouth shortcrust pastry.

Shortcrust Pastry (enough for 12 cases)

Ingredients:

  • 200g plain flour
  • pinch of salt
  • 50g lard
  • 50g butter
  • about 35ml cold water

Method:

  1. Sift the flour and salt together
  2. Rub the fat into the flour using your fingertips. After about 3 minutes the mixture should be like breadcrumbs
  3. Add in the water and stir with a round knife so the dough begins to stick together in lumps
  4. Then quickly bring it together using your hand to form a smooth firm dough. You want it to be quick so the butter doesn’t start melting
  5. Wrap the dough in clingfilm and refrigerate for at least 15 minutes
  6. Roll out the dough on a lightly floured surface to about 0.5 cm
  7. Line your moulds. I used these star cases. Round cases would work or you could just make a big case for a nice family sized samosa chaat
  8. Cut out into the required shapes and gently place the pastry into the moulds and cut to shape
  9. Use a fork to prick the pastry then place in the fridge for about 30 minutes.
  10. Bake at 200 degrees for about 20 minutes. ** This pastry recipe does not shrink and I only realised after I had baked them, so I had to cut the excess baked pastry off. To avoid this cut the pastry to shape before baking**
  11. Let them cool then gently take the pastry out of the moulds

Samosa Filling

Ingredients

  • 1 green pepper (chopped into small cubes)
  • 1 can sweet corn
  • 300g chestnut mushrooms (thinly sliced)
  • 7 baby potatoes, chopped into small cubes (with skin)
  • 1 tbsp cumin seeds
  • 1 tsp fresh chillies
  • 1.5 tsp crushed garlic
  • 1 tsp crushed ginger
  • salt & pepper to taste
  • 2 tbsp oil

Method

  1. Heat some oil in a pan
  2. Add in the cumin, let it sizzle for a few seconds then add in the garlic, ginger and chillies
  3. Let this cook for a couple of minutes, ensuring you don’t burn it
  4. Add in the potatoes and stir. Carefully add in a about 5 tbsps of boiling water to this, stir, cover and let them cook
  5. Once almost cooked, add in the pepper, sweetcorn and mushrooms
  6. Season and cook the filling

Assembly

  • Pastry Shells
  • Samosa Filling
  • Yoghurt
  • Tamarind Sauce
  • Chilli Sauce
  • Chopped Spring Onions and Coriander
  • Sev

Fill the shells with warm samosa filling then top with all the sauces. Finish with spring onions, coriander and sev

The perfect dish to enjoy as mini snacks or as a main dish. Full of colour, flavour and texture.

Neha
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