Potli Samosa Chaat Ramzan Special

By Food Fusion · 120 min

Ingredients

Instructions

1. Make the tamarind chutney: in a saucepan, combine the water, jaggery, tamarind pulp, black salt, red chilli powder, cumin powder, crushed black pepper, ginger powder, pink salt and garam masala. Mix well, bring to a boil, then simmer on medium heat for 4 to 5 minutes.
2. Make the filling: heat the oil in a frying pan, add the ginger garlic paste and mix. Add the onion and sauté until translucent.
3. Add the chicken and stir until it changes colour.
4. Add the green chillies, crushed black pepper, crushed red chilli, pink salt, roasted crushed cumin seeds, Kashmiri red chilli powder and chicken powder. Mix well and cook on medium heat for 4 to 5 minutes.
5. Let the filling cool.
6. On a board, place a roll sheet and add 2 tbsp of the filling. Fold it into a potli shape and tie it with a spring onion leaf. Repeat to make 6 potlis.
7. Heat cooking oil in a wok and fry the potlis on low heat until golden and crispy.
8. Make the chana chaat: in a bowl, combine the boiled white chickpeas, potato cubes, sliced onion, chopped tomato, sliced green chillies, lemon juice, chaat masala, pink salt, chopped coriander and chopped mint. Mix well.
9. Assemble: on a serving platter, add the tamarind chutney, green chutney, whisked yogurt, chana chaat and potli samosas. Pour more yogurt, tamarind chutney and green chutney over them, top with pomegranate and serve.

Summarized from Food Fusion's video. Watch it for the details.

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