IngredientsServes 44 large sized Samosas 1 cup Dried white peas (matara) (soaked) Salt to taste 2 tbsps Oil 1 pinch Asafoetida 1/4 tsp Turmeric powder 2 tsps Red chilli powder 2 tsps Roasted cumin powder 1 cup Yogurt (whisked, chilled) 1/2 cup Sweet tamarind chutney 1/2 cup Green chutney 8 Panipuri puris 4 tbsps Fresh coriander leaves (chopped)
Veg | Tangy |
MethodSoak matara overnight. Drain and boil in salted fresh water till soft. Mash lightly with the back of a round spoon.Heat a tawa. Press samosas and place on the tawa and reduce the heat to medium.Heat oil in a kadai. Add asafoetida, turmeric powder, half of the red chilli powder and mix. Add matara and stir. Add some water, half of the roasted cumin powder and salt. Mix. When the samosas are heated through and slightly crisp on both sides, place them in individual plates. Pour a portion of the matara (ragda) over them. Pour chilled yogurt, sweet tamarind chutney, green chutney, remaining roasted cumin powder, remaining red chilli powder, crushed panipuris and chopped coriander leaves. Serve immediately.
