Ring samosa chaat offered with a modern twist. Deep-fried crispy samosas in the shape of a ring dipped in a variety of tangy, spicy and sweet chaat toppings. It is a hit when you have a party, festive celebration or as an indulgent afternoon snack.

Ingredients for Ring Samosa Chat

To make Ring Samosa Dough

• Half a cup and a half (1 1/2 cups) all purpose flour (Maida)
• 2 tbsp semolina (Sooji/Rava)
• 2 tbsp oil/ghee
• Salt, as taste dictates
• Water (as needed in order to knead dough)

For Potato Filling

• 3-4 medium-sized boiled potatoes (mashed)
• 1 green chili (finely chopped)
• ½ tsp cumin seeds
• ½ tsp mustard seeds (optional)
• 1 tsp garam masala
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp dry mango powder (amchur)
• 1 tsp coriander powder
• 1 tbsp chopped coriander leaves
• Salt to taste
• 1 tsp oil

For Assembling the Chaat

• Sweet tamarind chutney
• Green coriander-mint chutney
• Beaten curd/yogurt (chilled and lightly sweetened with sugar)
• Finely chopped onions
• Finely chopped tomatoes (optional)
• Pomegranate seeds
• Chopped coriander leaves
• Chaat masala

Step-by-Step Recipe

1. Making the Dough of Ring Samosa: The shells of the samosa are determinants; crispy & flaky. Semolina crisps this up, and oil/ghee assists with the flakiness.

Instructions:

• Mix in the mixing bowl all-purpose flour, semolina, salt, and oil/ ghee.
• Combine all and stir until the look of the flour is bread crumbs. It matters to do this – rub the flour with the oil well so that it becomes flaky.
• Put in gradually little by little and knead until it forms a firm, but pliable dough.
• Wrap and put it to stand 20-30 minutes with a wet cloth.

Ingredients of the Potato Filling: The stuffing must be spiced, sour and sweet. The seasonings can be altered to the liking.

Instructions:

• Add 1 tsp oil to a pan.
• Add cumin seeds, and (optionally) mustard seeds. Fill their goose with splutter.
• Add green chilies and stir fry a few seconds.
• Add some smashed boiled potatoes.
• Mix in turmeric, red chili powder, garam masala, coriander powder, amchur and salt.
• Blend all this and sauté on a high heat until the masalas have been blended well about 2-3 minutes.
• Leave the heat and add cut coriander leaves and leave until the mixture cools.

2. Ring Samosas Shaping and Making: The form of the ring is what makes this dish look so unique. It is filled, rolled, and twisted out of the dough.

Instructions:

• Cut the rested dough into little balls.
• Take a ball at a time and roll into a thin oval or rectangular shape (about 6-7 inches long).
• Put a little tube of potato stuffing on one end.
• These are rolled tightly into a tube.
• Turn and bring both ends together and make a ring or donut and seal the edges with a little bit of water or flour paste.
• Ensure that they are airtight so that they do not open up when they are frying.

3. Deep frying of the Ring Samosas: You may deep fry or air fry/bake a healthy alternative.

Deep Fried Instructions:

• Get a deep kadai or a pan hot with oil.
• When hot, add a little higher flame to medium low.
• Deep-fry the ring samosas, four at a time in batches of three, till turning golden brown and crisp.
• Wrap with paper towels.

4. To Bake or Air-Fry: Oil-brush the samosas and bake in hot oven at 180°C (350°F) 20-25 minutes or air-fry at 180°C for 15-20 minutes, turning over half way.

5. Chutney Making (Or optional homemade): In case you want to turn chutneys into homemade, here is a short recipe.

Tamarind Chutney

• Wet 1/2 cup tamarind in some warm water and soak it in 30 minutes.
• Pulpy out of it and bring to a boil with 1/2 cup jaggery, salt, roasted cumin powder and red chili powder till thick.

Green Chutney

• Mix 1 cup fresh coriander with 1/2 cup mint leaves, green chili, ginger, salt, a portion of lemon juice and some water.

6. Take Down the Yogurt: Best taste will be obtained using chilled yogurt.

Instructions:

• Put 1 cup curd/yogurt.
• Beat it smooth.
• Add 1tsp sugar and pinch of salt.

7. Squashing the Yogurt:  Best flavor is with chilled yogurt.

Instructions:

• Get 1 cup curd/yogurt.
• Whisk to smooth.
• Put in 1 tsp sugar and a pinch of salt.

8. Putting Together the Ring Samosa Chaat: Here is the enjoyable and tasty component. Toppings can be to your choice.

Instructions:

• Put 4-5 fried ring samosas into a serving plate.
• Enough to put as much sweetened yogurt drizzle as you want.
• Add tamarind chutney and green chutney taste-wise.
• Sprinkle cut tomatoes (optional), and chopped onions.
• Decorate using pomegranates and coriander.
• Then at last add some chaat masala to give it a tangy kick.

Hints and Differences

• Variations in Fillings: You can change the taste by using Paneer, corn-cheese or Keema (minced meat) fillings.
• Better Choice: Bake or air fry the rings and curd of low fat.
• Presentation Tip: Arrange one ring samosa chaat per person and then serve on a small bowl or a plate with a beautiful arrangement of toppings when you are hosting a party.
• Make Ahead: You can make the ring samosas in advance, freeze them by laying them on single layer trays, cover with plastic wraps and later fry. Simply fry and serve, after thawing.

Serving Suggestions

Ring samosa chaat should be served fresh and hot, so it is better when samosas are crispy, and the toppings are cold. Serve it up as:

• A snack at festivals
• A Diwali, Holi or Ramadan sweet snack
• An entertaining weekend family treat
• Serve with the masala chai or light cooler such as jaljeera or mint lemonade.

Conclusion

Ring Samosa Chaat combines the best of both worlds. The crunchy delight of fried samosas and the sweet-spicy explosion of Indian chaat. The special design of this classic ring goes together with the surprise and style that the nature of rings provides street-food dish. Regardless of whether you have guests over or are simply indulging yourself, the traditional time honored recipe, the Banana Nut Tea Loaf. This one introduces color, texture and flavor to your table yourself. It is not a recipe but an experience-making the rings, squirting these chutneys and that first good bite.