Samosa Chaat

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For the dough - Mix and rub together flour, salt, ajwain, ghee to crumble them together. Add cold water to make a stiff dough and keep aside for 20 mins.

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For the stuffing, heat a pan and pour in oil. Sprinkle heeng (asafoetida powder), cumin, coriander seeds, and give a quick stir. Add green chillies, turmeric, chilli powder, coriander powder and give a quick stir. crush the boiled potatoes between your hands and add it to the pan along with salt, amchur and chaat masala. Mix them and cook the potatoes for 5 mins. Sprinkle chopped coriander and add paneer. Stir for a minute and remove to a plate. Spread the mixture to cool it completely.

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Divide the dough into small balls (approx size a bit smaller than a ping pong ball), flatten them and roll them out. Place the filling in the center and touch the edges of the dough with water. Lift the dough from one end between your thumb and index finger and pinch them so that they stick together towards the top edges. Repeat the same twice with the other sides to make it into a triangle.

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For a zesty Theekhi (spicy) Chutney, start by adding mint leaves and fresh coriander leaves in a mixer grinder. Add green chillies, a small piece of ginger, roasted cumin, salt, black salt and chaat masala. Squeeze the juice of lemons and blend all ingredients with a dash of chilled water until smooth. Adjust seasoning if necessary and serve fresh.

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For Sweet Curd For Chaat
Mix together curd, sugar and black salt. Whisk them together until the curd is smooth. Keep aside, best is to keep it refrigerated so that it is cold when we serve it.

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For assembling Samosa Chaat
Break a few samosas and keep some of the mini samosa whole on to a plate. Drizzle generously sweet curd, tamarind chutney, mint chutney and garnish it with ginger julienne, pomegranate (anar) and sev. Serve it warm or cold.

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For Tamarind chutney
Place the tamarind pulp in a pan with all the mentioned ingredients. Bring it to a quick boil, then lower heat and let it cook covered for 10 mins. Reduce till it thickens a little. Remove from heat and cool completely and as it cools it will thicken more. Once cooled down refrigerate and use as per recipe.