Indian Street Food & Chaat Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Keema Samosa
- Cucumber & Mint Raita
- Green Chutney
- Masala Omelette
- Chapatis
- Aloo Chaat
Keema Samosa
Serves: People
Ingredients
- 1 tbsp Vegetable oil plus extra for frying
- 1 Green cardamom pods
- 25 g Onion finely chopped
- 2 clove Garlic mashed or grated
- 5 g Fresh ginger 1 tbsp, grated
- 5 g Tomato purée 1 tsp
- 75 g Lamb mince
- 1/16 tsp Kashmiri chilli powder or mild paprika, pinch
- 3 g Fenugreek leaves 1 tsp, kasoori methi
- 1/16 tsp Garam masala a pinch
- 5 g Fresh Coriander 1 tbsp, chopped
- 1/4 Green chillies bird’s-eye, finely chopped
- 1/2 Lemon juice
- 1 tsp Plain flour
- 4 sheets Spring roll pastry wrappers or Samosa sheets
- Sea salt to taste
Method
- Heat the oil in a saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly.
- Mash or grate the garlic and ginger add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously.
- Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely.
- Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.
- Unroll a single sheet of pastry over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide.
- Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry.
- Shallow fry your samosa over a high heat until they are browned. Remove the excess oil with a paper towel and serve.
Cucumber & Mint Raita
Serves: People
Ingredients
- 1/2 tsp Cumin seeds
- 125 g Natural yoghurt or Dahi
- 1 clove Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1/4 Cucumber deseeded & coarsely grated
- 1 tbsp Fresh mint chopped
- 1/4 tsp Sea salt to taste
Method
- To begin, lightly toast the cumin seeds in a dry pan until frgrant. Remove from the heat and set aside.
- Put all the ingredients into a bowl and roughly mix together.
- Ideally, place in the fridge for at least 30 minutes before serving to allow the flavours to mingle. Still delicious served straight away.
Green Chutney
Serves: People
Ingredients
- 30 g Fresh Coriander 6 tbsp, chopped
- 15 g Fresh mint 3 tbsp
- 2 tbsp Channa daal or peanuts, roasted
- 2 Green chillies to taste
- ½ tsp Ground Cumin
- 1 tsp Chaat masala
- ½ tsp Granulated sugar
- ½ tsp Sea salt to taste
- 3 tbsp Water
- 1/2 Lemon juice
Method
- Firstly, in a blender add coriander, mint and green chillies, blend for a minute.
- Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt.
- Blend until smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
Masala Omelette
Serves: people
Ingredients
- ¼ tsp Cumin seeds
- 2 Medium Egg
- ¼ tsp Ground Turmeric
- Sea salt 1 good pinch
- 1 Spring onion thinly sliced
- 1 Tomato large, diced
- 1 Green chillies medium, finely chopped
- 10 g Fresh Coriander 2 tbsp, roughly chopped
- 1 tbsp Vegetable oil
- 40 g Mild grated cheddar grated
Method
- Heat a medium non-stick pan over a medium-high heat.
- Add the cumin seeds and toast for 30–60 seconds until fragrant.
- Transfer the cumin to a mortar and pestle and crush lightly.
- Beat the eggs until light and frothy.
- Whisk in the crushed cumin, turmeric powder and sea salt.
- Stir through the spring onion, tomato, green chilli and fresh coriander.
- Heat the vegetable oil in the same pan over medium heat.
- Give the egg mixture a final whisk, then pour into the pan, swirling to coat the base evenly.
- Cook until the surface is almost set and the underside is lightly golden, loosening the edges as they begin to set.
- Sprinkle over the cheese and cook until it begins to melt.
- Serve immediately in a warm chapati with green chutney and raita.
Chapatis
Serves: People
Ingredients
- 6 tbsp Chapati flour or wholemeal flour
- 65 ml Water warm
Method
- Prepare the dough by mixing together 1/2 the water and flour. Slowly add the rest of the water kneading for 5-10 minutes
- Put the dough to one side for about 45 minutes, knead again, split into pieces and set aside.
- Place your tawa or frying pan on a medium heat.
- Take some dough and make a ball about the size of a small apple.
- On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
- Place the chapati onto the hot tawa/frying pan.
- Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again. Once cooked cover with a cloth to keep warm. Make the rest of the chapatis in the same way.
Aloo Chaat
Serves: people
Ingredients
- 375 g Maris Piper potatoes cut into 3 cm cubes
- ½ Red onion finely diced
- 15 g Fresh ginger 1 tbsp, finely grated
- 1 Green chillies deseeded and finely chopped
- ½ tsp Ground cumin
- 1 tsp Chaat masala
- ¼ tsp Kashmiri chilli powder
- ¼ tsp Cracked black pepper
- ½ Lemon juice
- 500 ml Vegetable oil for deep frying
- 2 tbsp Tamarind juice
- 5 g Fresh Coriander 1 tbsp, roughly chopped
- 1½ tbsp Pomegranate seeds
Method
- Peel the potatoes, cut into 3 cm cubes and rinse under cold running water for 2 minutes.
- Bring a large pan of salted water to the boil.
- Add the potatoes and simmer until just tender.
- Drain and spread the potatoes onto a wire rack to cool.
- Chill for 30 minutes to dry the surface.
- In a bowl, combine the red onion, fresh ginger, green chilli, ground cumin, chaat masala, Kashmiri chilli powder and cracked black pepper.
- Add the lemon juice and mix well.
- Heat the vegetable oil to 180°C in a deep pan.
- Fry the potatoes in batches until golden and crisp.
- Drain on kitchen paper and season with sea salt.
- Toss the warm potatoes with the onion and spice mixture.
- Drizzle over the tamarind sauce.
- Finish with the fresh coriander and pomegranate seeds.
- Serve immediately.
How to Fold Samosas
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor  Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
