Kutchi Samosa With Khaman Garlic Chutney - By Chef Falguni Somaiya

Ingredients:

For Outer Layer:

• 250 gm Maida

• Salt to taste

• 4 tbsp Oil

• Water as needed

• Oil for frying

For Stuffing:

• 250 gm (1 cup) Finely Chopped Onion

• 200 gm (1 cup) Crushed Ganthiya

• Salt to taste

• 3 tbsp Kutchi Garam Masala

• 1 tbsp Red Chilli Powder

• 2 tbsp Sugar

• Juice of 1 lemon

• ½ tsp Haldi Powder

• 4 tbsp Oil

• Pinch of Haldi

• 2 Green Chillies, finely chopped (optional)

For Khaman Chutney:

• 1 cup Crumbled Khaman

• 5 tbsp Garlic Chutney

• Salt to Taste

• 1 tsp Red Chilli Powder

• 1 tsp Oil

• Few Curry Leaves

• 1 tsp Mustard Seeds

Method:

1. Take a bowl, add maida, salt, oil, and knead to make a semi-thick dough. Let it rest for 15 minutes.

For Stuffing:

1. Heat oil in a pan, add hing, chopped onion, and sauté until light pink.

2. Add crushed ganthiya and mix well.

3. Add all dry masalas and mix.

4. Add green chili, sugar, and lemon juice. Mix well and remove from heat. Let it cool.

For Khaman Garlic Chutney:

1. In a bowl, mix crumbled khaman, garlic chutney, salt, sugar, lemon juice, and water to make a smooth paste.

2. In a pan, heat oil, add mustard seeds and curry leaves. Pour the tempering over the chutney.

For Assembling:

1. Take a portion of the dough, roll it into a semi-thick poori.

2. Place some stuffing in the middle and fold it like a gujhiya. Seal the edges.

3. Heat oil in a pan, fry the gujhiyas on medium heat until light pink in color.

4. Serve the kutchi samosa with khaman garlic chutney.