SAMOSA CHAAT (RAGDA SAMOSA) 印度街頭小吃恰特咖哩黃金餃（馬鈴薯鷹嘴豆泥佐豆醬）

 


Tangy and spicy Samosa Chaat is popular north Indian street food! Crunchy samosa is served with mint & coriander chickpea curry (chole), yogurt and chutneys!

撲鼻而來及香辣刺激的恰特咖哩黃金餃是非常受歡迎的北印度街頭小吃。

酥脆的咖哩黃金餃同時與薄荷香菜馬鈴薯鷹嘴豆泥咖哩、優格及各式佐醬一同享用。


Different components of Samosa Chaat恰特咖哩黃金餃的組成：

  1. Samosa 咖哩黃金餃
  2. Mint and Coriander Chickpeas Curry 薄荷香菜馬鈴薯鷹嘴豆泥咖哩
  3. Tamarind Chutney 酸甜醬
  4. Chilies & Garlic Chutney 蒜頭香辣醬
  5. Coriander and Mint Chutney 薄荷香菜醬
  6. Yogurt 優格
  7. Sev (Bengal Gram Flour Vermicelli) – (Optional) 酥脆麵條 （可無）
  8. Fresh Veggies and Fruit – Onions, Tomatoes and Pomegranate (Optional) 新鮮蔬果：洋蔥、番茄、石榴 （可無）


1. Samosa 咖哩黃金餃


1-1 Dough Ingredients 麵皮所需材料:

  • All-purpose flour/2 cups/中筋麵粉
  • Oil / Ghee/50g/料理用油 或 酥油
  • Ajwain (Carom Seeds)/1 tsp/印度藏茴香
  • Salt/1 tsp/鹽
  • Water/0.5 cup/水


1-2 Method 製作方式:

  1. Take flour in a pot 取麵粉置入碗中
  2. Add oil, ajwain, and salt 加入油、藏茴香、鹽
  3. Mix it till you get crumbly texture 攪拌至微乾塊狀
  4. Add a little water at a time and make a stiff dough 加入一點水揉製稠狀
  5. Let it rest at least 30 mins 放置休息三十分鐘


1-3 Filling Ingredients 內餡所需材料: 

  • Boiled Potatoes/500g/熟馬鈴薯
  • Peas/100g/豌豆（青豆仁）
  • Cashew/40g/腰果
  • Dry green raisins/40g/青葡萄乾
  • Green Chilies/20g/綠辣椒
  • Ginger/20g/薑
  • Coriander Seeds/1 tbsp/香菜籽
  • Fennel Seeds/1 tbsp/小茴香
  • Cumin seeds/0.5 tbsp/孜然
  • Turmeric powder/0.5 tsp/薑黃粉
  • Asafetida/0.25 tsp/阿魏粉
  • Amchur (Dry Mango Powder)/1.5 tsp/乾芒果粉
  • Salt/To taste/鹽
  • Oil / Ghee/20g/料理用油 或 酥油
  • Black Pepper/0.5 tbsp/黑胡椒粒


1-4 Method 製作方式:

  1. Take a pan and dry roast coriander seeds, black pepper, fennel, and cumin for 3 to 4 mins on low flame 在鍋內放入香菜籽、黑胡椒粒、小茴香及孜然小火乾炒三至四分鐘。
  2. Grind it coarsely with mortar and pestle and keep it aside 使用缽和杵粗略的搗碎並放置一旁。（spice mix 綜合香料）
  3. Take oil in a pan. Heat it on medium to low flame for 1 min 在鍋內倒入油，使用小中火加熱一分鐘。
  4. Add Hing 加入阿魏粉。
  5. Add chopped ginger, chilies and sauté for 2 mins 加入切好的薑和辣椒爆香二分鐘。
  6. Add chopped cashews and whole raisins and sauté for 3 mins 加入切半的腰果及完整的青葡萄乾爆香三分鐘。
  7. Add peas and turmeric sauté for 5 mins加入豌豆及薑黃粉爆香五分鐘。
  8. Add mashed potatoes and salt then mix it well. 加入搗碎的熟馬鈴薯及鹽後攪拌均勻。（試鹹度）
  9. Cover it and cook it for 2 mins on a low flame 加蓋後用小火悶煮二分鐘。
  10. Add Amchur and the spice mix (Step 2. Should be approx. 3 tbsp) 開蓋後加入芒果粉及綜合香料。
  11. Mix it well and scrape the bottom of the pan while mixing to get a nice crispy potato 攪拌均勻後及刮除鍋內底部再攪拌一次，使底部較脆的馬鈴薯泥能拌在一起增加口感。
  12. Let it cool down 放置一旁冷卻（冷卻非常重要）。


Making Medium Size Samosa 開始製作尺寸適中的咖哩黃金餃


1-5 Method 製作方法: 

  1. Take a dough (approx. 60g) 取休息好的麵團約60克。
  2. Roll it in oval shape 桿成扁平橢圓形狀。
  3. Cut it in the middle and add water to the straight edge 在中間切一刀並在邊緣抹上水。
  4. Fold it in a cone (two cones) 捲成錐形（兩片會有兩片錐形）。
  5. Add the filling (approx. 30g) 把內餡加入（約30克）。
  6. Seal the cone by applying a little water to the edges 將錐形尾端密合起來，一樣在粘一點水後壓緊。
  7. Keep it covered until frying 包好咖哩黃金餃後放置一旁，並用棉布蓋好直至預備好油炸。
  8. Heat oil in a pan. Around 170 c to 180 c. 將油倒進油炸鍋內並加熱至170~180度。
  9. Add Samosa and let them fry on medium flame. 使用中火並把黃金餃放入油鍋中油炸。


Hint: Too hot oil, samosa won’t cook inside properly. Too cold oil, samosa will absorb a lot of oil. 油鍋溫度的提醒：如果溫度太高，黃金餃內部無法加熱完全；如果溫度太低，則油炸時外皮會吸收太多油。

 


2. Mint & Coriander Chickpea Curry (Chole) 

2-1 薄荷香菜馬鈴薯鷹嘴豆泥咖哩所需材料: 

  • Coriander Leaves/½ cup/香菜葉
  • Mint Leaves/¼ cup/薄荷葉
  • Green Chilies/2 to 3 pieces/綠辣椒
  • Garlic/4 – 5 cloves/蒜
  • Ginger/1 inch/薑
  • Cumin Powder/1 tbsp/孜然粉
  • Water/As required/水
  • Chickpeas/200g/鷹嘴豆
  • Ghee/1 tbsp/酥油
  • Cumin/1 tsp/孜然
  • Turmeric Powder/¼ tsp/薑黃粉
  • Garam Masala/1 tbsp/綜合香料
  • Jaggery/Brown Sugar/1 tbsp/黑糖
  • Tamarind Paste/3 tbsp/羅望子醬
  • Salt/To taste/鹽
  • Boiled mashed potatoes/1 cup/搗碎熟馬鈴薯
  • Bay leaves/2 to 3 pcs/月桂葉
  • Baking Soda/½ tsp/小蘇打粉


2-2 Method 製作方式:

  1. Add coriander, mint leaves, garlic, ginger, green chilies, cumin powder, salt and a ½ cup of water to blender jar and make a thin fine paste. (Add more water if needed) 將香菜葉、薄荷葉、蒜、薑、綠辣椒、孜然粉、鹽、半杯水倒入攪拌機內攪拌，直至流動糊狀。
  2. Take chickpeas, bay leaves and baking soda in a pot. 將鷹嘴豆、月桂葉、小蘇打粉加入鍋內。
  3. Add water in the pot. [Water should be 1 inch above the chickpeas] and let it boil. 加入水（水面高度需高於鷹嘴豆一英吋左右），後開火煮滾。
  4. Once chickpeas are soft, drain the water. 煮滾至鷹嘴豆軟化，再將水瀝出。
  5. Skip steps 2 to 4 if you want to use canned chickpeas. Just wash them well before use. 第二至四的步驟，可以使用罐頭的鷹嘴豆來取代。需注意使用罐頭鷹嘴豆時應清洗乾淨。
  6. Now take another pot and add ghee/oil to it. 在另一個鍋內加入油或酥油。
  7. Add cumin seeds and let them splutter. 加入孜然爆香。
  8. Add coriander and mint paste (step 1), turmeric powder, garam masala, and cumin powder. Cook it for 2 to 4 minutes on medium to low heat. 在鍋內加入第一步驟的香菜薄荷糊、薑黃粉、綜合香料、孜然粉，小中火加熱約二至四分鐘。
  9. Now, add cooked chole, tamarind, jaggery/brown sugar, two to three cups of water or to required consistency. 加入煮熟的鷹嘴豆、黑糖、二至三杯水（或想要的質地）。
  10. Let it cook on high flame for 4 to 5 mins. 使用大火煮約四至五分鐘。
  11. Now, add mashed potatoes and let it cook for 10 to 15 minutes on medium to low flame. 加入搗碎的熟馬鈴薯，在使用小中火煮約十至十五分鐘。
  12. Check seasoning and its ready 檢查口味並完成。


3. Tamarind Chutney 酸甜醬所需材料: 

  • Tamarind Pulp/¼ cup/羅望子醬
  • Brown Sugar/¾ cup/黑糖
  • Water/1 cup/水
  • Coriander Seed Powder/½ tsp/香菜籽粉
  • Chili Powder/¼ tsp/辣椒粉
  • Salt/¼ tsp/鹽
  • Corn Starch/½ tsp/玉米澱粉


Method 製作方法:

  1. Add tamarind pulp and water in pot and bring it to boil. 將羅望子醬及水置入鍋內並煮沸。
  2. Add brown sugar and let it simmer on low to medium flame for 5 mins. 加入黑糖並小中火燉煮約五分鐘。
  3. Mix corn starch with a little water and make a thin mixture 準備勾芡，將玉米澱粉與水攪拌均勻。
  4. Add it to the pot. 加入鍋中勾芡。
  5. Mix it well and let the chutney simmer till it starts to thicken up. 攪拌均勻並留意醬料開始變稠。
  6. Turn off the flame and add coriander seed powder, chili powder and salt to taste. Let it cool down completely. 關火，加入香菜籽粉、辣椒粉、鹽。放置一旁冷卻即完成。


4. Coriander Chutney 香菜醬所需材料:

  • Fresh Coriander/2 cups/新鮮香菜
  • Fresh Mint Leaves/½ cup/新鮮薄荷
  • Fresh Green Chilies/2 pcs/新鮮綠辣椒
  • Ginger/1 inch/薑
  • Cumin/2 tsp/孜然
  • Peanuts/2 tbsp/生花生
  • Water/As needed/水
  • Salt/To taste/鹽
  • Lemon juice/1 tbsp/檸檬汁


Method 製作方法:

  1. Add all the ingredients in a blender jar and blend it into a thick paste consistency. 將所有材料放入攪拌機內攪拌，直至稠狀質地。
  2. Add water as needed while blending 水量多寡需在攪拌時確認。


5. Chili & Garlic Chutney 蒜頭香辣醬所需材料:

  • Dry red chilies/1 cup/乾紅辣椒
  • Garlic/10 to 15 cloves/蒜
  • Cumin seeds/1 tbsp/孜然
  • Salt/To taste/鹽
  • Sugar/1 tsp/糖
  • Oil/3 tbsp/料理用油
  • Water/As needed/水


Method 製作方式:

  1. Boil water in a pot and turn off the flame. 將水加入鍋中煮沸後關火。
  2. Add dry red chilies in it and cover the pot. Let it rest for 15 mins. 加入乾紅辣椒並蓋鍋，放置十五分鐘。
  3. Take mortar and pestle or a blender. 取缽與杵。
  4. Add red chilies, garlic, cumin and mash the mixture to a thick fine paste. 取乾紅辣椒、蒜、孜然，搗碎直至稠狀質地。
  5. Add water as needed 若有需要可加一點水。
  6. Now take a small pot or a pan and add oil to it. 取鍋，並將油到入鍋內。
  7. Add the chili garlic paste and sauté for 4 to 5 mins on a low flame 將第四步驟的辣椒糊加入鍋內小火煸炒四至五分鐘。
  8. Add salt and sugar. 加入鹽和糖。
  9. Let it cool down 冷卻。
  10. You can store it in a jar in a refrigerator for 1 month. 蒜頭香辣醬可保存於玻璃罐內冷藏約一個月。
  11. To use for this recipe, take a spoon full of paste and add water to make it into pourable consistency. 建議的食用方法：用湯匙取所需量放入碗中，加一點水攪拌成流動質地。


6. Sev – Bengal Gram Flour Vermicelli 酥脆麵條所需材料:

  • Bengal Gram Flour (Chickpea Flour)/1.5 cups/鷹嘴豆粉
  • Turmeric Powder/½ tsp/薑黃粉
  • Salt/1 tsp or to taste/鹽
  • Water/As needed/水


Method 製作方式:

  1. Take the Bengal gram flour or chickpea flour and add turmeric powder, salt to it. 取鷹嘴豆粉、薑黃粉、鹽，攪拌均勻。
  2. Add water slowly and mix it well with a spoon will a loose dough is formed. 適當且慢的加入水並使用湯匙攪拌均勻，直至較鬆散的麵糊質地。
  3. Now take hand pasta or noodle maker and use the attachment with smallest holes. 使用麵條擠壓器（有需多小洞的裝置）。
  4. Apply oil inside the pasta or noodle maker so the dough doesn’t stick to the sides. 將油塗在擠壓器內，避免製作麵條時麵糊沾黏。
  5. Fill the dough inside the pasta maker. 取麵糊並放入擠壓器內。
  6. Heat the oil on medium flame and make the sev. 取鍋，並倒油中火加熱準備擠壓麵糊至鍋內油炸製作酥脆麵條。
  7. Fry for 2 to 3 mins on each side and take them out. 油炸正反面約二至三分鐘並取出即完成。


7. Final Assembly 最後階段：組合所有食材

  1. Take a wide bowl. 取一個寬碗。
  2. Roughly tear samosa into few pieces 放入幾塊黃金餃。
  3. Add 2 ladles of chickpea curry 倒入二鍋杓的咖哩。
  4. Add fresh veggies 加入切好的新鮮蔬果。
  5. Add Yogurt 加入優格。
  6. Add all three chutneys on the top 將三種沾醬加入在上層。
  7. Add some sev and fresh coriander 最後使用酥脆麵粉及新鮮香菜點綴。
  8. Now, enjoy it. 完成並享用。


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