Spicy Samosa Ragda Chaat Recipe
40 minutes
1007 reads
About Spicy Samosa Ragda Chaat Recipe
Indulge in the vibrant flavors of Samosa Ragda, a beloved Indian street food chaat. This recipe brings together crispy, potato-filled samosas, a creamy and spiced batana curry, and tangy chutneys for an explosion of taste and texture in every bite. It's the perfect spicy snack to brighten your day!The magic lies in the contrasting elements: the crunchy samosas, the smooth ragda curry, and the contrasting flavors of the chutneys. This recipe provides a detailed guide to making both the samosas and the flavorful ragda, ensuring an authentic and delicious experience.Prepare to be transported to the bustling streets of India with this easy-to-follow recipe. Perfect for parties, potlucks, or a quick and satisfying weeknight meal.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Samosa Filling
- 1 cup Potato diced
- 1/2 tsp Ginger paste
- 1/2 tsp Turmeric haldi
- 1 tsp Chili Powder red
- 1 tsp Cumin jeera
- 1/2 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 1/4 cup Sugar
- 2 tbsp Peanuts groundnuts, roasted and roughly chopped
- 10 Raisins roasted
- 2 tbsp Vegetable Oil for frying raisins and peanuts
For the Samosa Dough
- 1 cup All-Purpose Flour maida
- 1.5 tsp Salt or to taste
- 3 tbsp Vegetable Oil
- Water Water as needed to make dough
For the Batana Curry (Ragda)
- 1/2 cup Peas also known as batana, boiled, white
- 1 Onion chopped
- 1 tsp Ginger Garlic paste
- 1/2 tsp Cumin jeera
- 1/2 tsp Chili Powder
- 1/4 tsp Turmeric haldi
- 1/8 tsp Garam Masala
- 2 tbsp Vegetable Oil
- 1.5 tsp Salt or to taste
For Serving
- 1/2 cup Tamarind Chutney
- 1/2 cup Mint-Cilantro Chutney green chutney
- 1/4 cup Onion finely chopped
- 1/4 cup Coriander chopped, dhania
- 1/4 cup Yogurt or as needed, plain
- 1 tsp Chaat Masala
Instructions
Prepare the Samosa Filling
- Heat oil in a pan. Add raisins and peanuts; fry until lightly browned. Set aside.
- In the same pan, add cumin seeds, then diced potatoes. Fry, then reduce heat. Add ginger paste and stir.
- Add turmeric powder, red chili powder, garam masala, and salt. Cook covered until potatoes are soft and mushy.
- Stir in sugar, fried raisins, and peanuts. Mix well and let cool.
Make the Samosa Dough
- Combine flour, salt, and oil. Gradually add water to form a firm dough. Let rest for 10 minutes.
- Roll out small circles of dough. Cut each circle in half.
- Apply water to one edge of each half-circle. Place 2 tsp of potato filling in the center. Fold to form a samosa, sealing the edges tightly.
- Deep fry samosas in hot oil over medium-low heat until golden brown and crispy.
Make the Batana Curry (Ragda)
- Heat oil in a pan. Add chopped onions and saute until golden brown.
- Add ginger-garlic paste and saute for a minute. Add cumin seeds, chili powder, turmeric powder, garam masala, and salt. Cook until oil separates from the masala.
- Add boiled white peas (batana). Add a little water if needed. Simmer until heated through. Adjust salt to taste.
Assemble the Samosa Ragda
- Place a samosa on a plate and gently crush it with your hands.
- Top with batana curry.
- Add yogurt, tamarind chutney, mint-cilantro chutney, chopped onions, and cilantro.
- Sprinkle with chaat masala. Serve immediately.
Recipe Notes
Expert Tips for the Best Samosa Ragda
- For extra crispy samosas, use a higher ratio of oil to flour in the dough.
- Roasting the peanuts and raisins beforehand enhances their flavor and adds a delightful crunch.
- Don't overcook the batana curry; it should be creamy and flavorful, not dry.
- Adjust the spice levels to your preference by adding more or less chili powder.
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Recipe Nutrition
Calories: 560kcalCarbohydrates: 46gProtein: 5gFat: 40gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gSodium: 2565mgFiber: 2gSugar: 15g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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Absolutely delicious! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.
Looks incredible! Thanks for the details.
This is a fantastic recipe! Thanks for sharing.