Healthy Mini Samosa Chaat

Ingredients

• 1 cup whole wheat flour (For the dough)
• 0.25 cup sooji (semolina) (For the dough)
• salt (To taste; for the dough)
• 0.5 tsp ajwain (For the dough)
• 0.5 tsp kalonji (For the dough)
• 1 tsp kasuri methi (For the dough)
• cold water (As needed to knead a tight dough)
• 1 tsp ghee (For the filling)
• 0.5 tsp cumin seeds (jeera) (For the filling)
• 0.5 tsp kalonji (For the filling)
• 0.5 tsp fennel seeds (saunf) (For the filling)
• 1 tsp fresh ginger (Grated)
• 1 tsp garlic (Chopped)
• 1 tsp green chili (Chopped)
• 2 boiled potatoes (Mashed; potato size not specified)
• 0.25 cup boiled peas (For the filling)
• 1 tsp red chili powder (For the filling)
• 1 tsp coriander powder (For the filling)
• 1 tsp chaat masala (For the filling)
• 1 tsp amchoor (For the filling)
• 1 tsp kitchen king masala (For the filling)
• salt (To taste; for the filling)
• fresh coriander (Chopped; for the filling and serving)
• paneer (Cut into cubes; one cube is placed in each samosa)
• curd (For serving as chaat)
• green chutney (For serving)
• imli chutney (Tamarind chutney; for serving)
• sev (For serving)
• pomegranate (For serving)

Steps

1. 1

   Combine the whole wheat flour, sooji, salt, ajwain, kalonji, and kasuri methi. Add cold water as needed and knead into a tight dough. Set the dough aside to rest for 10–15 minutes.

2. 2

   Heat the ghee in a pan. Add the cumin seeds, kalonji, fennel seeds, grated ginger, chopped garlic, and chopped green chili.

3. 3

   Add the boiled peas and mashed boiled potatoes to the pan and mix well.

4. 4

   Add the red chili powder, coriander powder, chaat masala, amchoor, kitchen king masala, salt, and chopped fresh coriander. Mix to make the spiced potato filling.

5. 5

   Divide the rested dough into small balls and flatten each one. Fill each piece with the potato mixture and one paneer cube, then seal the samosa securely.

6. 6

   Grease the cavities of a paniyaram pan and place the prepared samosas inside.

7. 7

   Cover the pan and cook the samosas over a low flame for 20–25 minutes, flipping them in between, until golden and crisp.

8. 8

   Serve the cooked samosas as chaat, topped with boiled peas, curd, green chutney, imli chutney, sev, chopped coriander, and pomegranate.

Notes

The source does not specify the amount of paneer, the quantity of dough water, the amount of greasing fat, or topping quantities. Potato size is also unspecified. The transcript confirms the dough and filling preparation but is incomplete; the written post description supplies the complete usable method.

Nutrition per serving

• main
• snack
• vegetarian
• whole-wheat
• non-deep-fried
• paniyaram-pan
• Diwali
• chaat