Samosa Chana Chaat

PREPARATION

1. In a bowl, add 150 grams all purpose flour, 1/2 teaspoon carom seeds, and 1 teaspoon oil. Mix well.
2. Add 80 milliliters water and knead into a dough. Rest for 15 minutes.
3. In a bowl, add 200 grams boiled mashed potatoes, 1 teaspoon salt, 1 tablespoon green chili, and 1 teaspoon coriander. Mix well and keep aside.
4. Roll out small portions of dough, flatten, and cut into halves.
5. Shape into cones, fill with the potato mixture, and seal to form samosas.
6. Deep fry until golden brown and crispy. Drain on absorbent paper.
7. In a pan, add 120 milliliters tamarind pulp and 40 grams sugar. Stir until the sugar dissolves completely.
8. Add 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, and 1/2 teaspoon paprika. Cook until slightly thickened, then remove from heat.
9. Crush the fried samosas on a serving plate. Top with chickpeas, green chutney, curd, sweet tamarind chutney, onions, cabbage, and coriander.
10. Serve.