{"id":9635,"date":"2019-05-12T18:11:35","date_gmt":"2019-05-13T00:11:35","guid":{"rendered":"https:\/\/www.insearchofsukoon.com\/?post_type=recipe&p=9635"},"modified":"2019-05-12T18:22:35","modified_gmt":"2019-05-13T00:22:35","slug":"samosa-chaat-2","status":"publish","type":"recipe","link":"https:\/\/www.insearchofsukoon.com\/recipe\/samosa-chaat-2\/","title":{"rendered":"SAMOSA CHAAT"},"content":{"rendered":"

How many times have you brought home Samosa Chaat, craving that crispiness only to be disappointed and end up eating the soggy, mushy version?<\/h3>\n

You know you deserve better than that. Right?<\/h3>\n

So why not whip up a plate in the comfort of your home?<\/h3>\n

After all, home is where is crisp and crunch live \ud83d\ude42<\/h3>\n

How about crispy, warm potato samosas with a thin layer of cool yogurt garnished with onions, cilantro and green chillies, topped with multiple chutneys and crisp papri. Sounds heavenly right?<\/h3>\n

But before we move on….<\/h3>\n

I cannot take any credit for this recipe as it is my sister’s creation. I remember having a panic attack before a get together as to what to make for an appetizer and she smoothly sailed in with this recipe which technically cannot be even called a recipe since its just an “assemble” dish.<\/h3>\n

There are a few things which I must stress on which are the backbone of the recipe.<\/h3>\n

Firstly, this recipe tastes best with big Potato Samosas. I have tried making it with meat one’s but the ingredients seem to run away from each other.<\/h3>\n

For a really good taste, make your own chutneys. Here is a link to the Imli ki Chutney (Tangy Tamarind Sauce)<\/a> and Podinay Ki Chutney (Mint Sauce)<\/a>.<\/h3>\n

Trust me, adding homemade sauces will elevate the flavors to a whole new level.<\/h3>\n

Follow the recipe step and step and in under 10 minutes you will have an excellent, mouth watering savory appetizer\/snack, one which you will be making again and again and yet again.<\/h3>\n

Add the papri just before serving so that it retains its crunch factor.<\/h3>\n

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