ok anyone who reads my journal will know that i’ve been CRAVING tahoora’s samosa chaat for ages now
since im not heading that way anytime soon, i need a good recipe…like the BEST
all the basics, to the dough, the filling, the spices, EVERYTHING
acha, go to it!
Re: samosa chaat
koi nahin? 
lazy log, sab 
Re: samosa chaat
^^ abey lazy kia permission to do 
Ramadan main samosa chat ka naaam parh ker wasiey hee mun main pani aa raha hai 
Re: samosa chaat
whats samosa chatt 
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I told u na that is recpie n pics r in my journal ..
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I have never heard of samosa chaat :s
Sandoo I only see the picture no recipe.
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i loveeeeee samosa chat,,just take 2 samosa,,put some cholay.imli ki khati meethe chutni,,dahi,green coriander(hara dhaniya) ki chatni ,,,some hara masala,chat masala..and eat....i love samosa chat at rotiboti,,in JH,,,the best chat i everate...
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had it yesterday 
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i think i posted the recpie in comments .
Re: samosa chaat
okay here is it !
Ingredients
samosas,
channa curry /salan
green chatni
onions
tomates
imli chatni
chat masala
green chilies.
take a deep bowl n smatch samosas, add onions ,tomatos ,green chilies n in the end hot channa curry n chatnies with chat masalas n garnish with corrianed leaves .
Yum Yumm
Re: samosa chaat
I didnt know Tahoora’s samosa chat is suppose to be good. And i live less than 8 mins drive away. I think i am gonna have some tonight 
Re: samosa chaat
Ira
You dunno how blessed you are 
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Just make you don't use watery chana ka salen, it should be thick...kind of like what we call ' Chikkar cholay" super cooked down and yummy. AANd u must have the yogurt sauceeeee plus mint chutneyyyy....grrrr
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Tahoora's samosa chat aint that great, I am sorry to say :( There was too much yogurt in it and that made the samosas soggy. The chana were not properly done. I think i like the samosa chat like they have in Pak with chana salan type topping on it.
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what kind of flour is used for the dough?
Re: samosa chaat
714 for samosa crust, you can use maida (white flour). Someone correct me if i am wrong but it is a ratio of 1 part oil to 4 parts maida. Knead it stiffer than your regular dough for rotis.