BM # 48 Week 3 Day 3
For more than twenty years we lived in row houses. These are houses which have one common wall and so you have one neighbor on each side. So we had one Muslim neighbor and one Sindhi. The Sindhi lady was a young lady who was a good cook. Most mornings she would call out and pass a nice hot bowl of the vegetable of the day. Inspite of us being the same community, there was a vast difference in our cooking styles. She happened to take Maths classes for kids and one of her student was Rajasthani. This boy’s mother made amazing samosas and served with a Kadi. Her batch was always big and our neighbor always used to get it. My neighbor knowing my love of chaats, always made it a point to share from her share….And that’s the origin of this recipe. On my search I did find a Samosa Kadi by TD, but it was more a fusion chaat then a typical one. I could not get the perfect recipe but tried making it from the lost taste . It was very very close to what I ate years back. So enjoy this Rajasthani Chaat, which is really really delicious.
This time I made wheat based samosas and roasted them in a air fryer.
1 tbsp gram flour
1/2 cup curd
1/8 cup mint leaves
2-3 green chillies
A small piece ginger
Pinch black salt
Juice of 1 lemon
Blend all ingredients in a mixer.
Take a pan , pour the blended mix.
Cook on slow fire till slightly thick.
Check the taste of the curry, it should be spicy and slightly tangy, you can add lemon juice to make it tangy.
Place a samosa in a bowl.
Pour the Kadi on top.
Sprinkle coriander leaves and pomegranate pearls.
The samosa will be hot and the Kadi should be at room temperature.
Check out some more samosa varieties