The samosas in various parts of Rajasthan are dunked in kadhi before serving.
When in Rajasthan, our vision is usually blocked by gatte ki subzi, dal baati churma and laal maas. The fact is that the large state has plenty of delicious foods to offer too. The streets of any Rajasthani city are thronged by locals and tourists in the morning, who have come to grab fresh jalebis, mirchi badas, kachoris and samosas from their nearby shops. These are usual suspects on their breakfast tables and also form the core of the street food in the region. Samosa, which doesn’t even originate from our soil, is such an intrinsic part of the street fare across North India that you’ll be amazed.
For those untouched by the phenomenon, samosa is a deep-fried conical pastry that is usually stuffed with boiled potatoes, peas and spices. It is a favourite evening snack in many Indian households. Across cultures, there are a diverse range of samosa fillings and toppings which make it unique to each of them. One interesting variation is the Kadhi samosa chaat. Generally, samosas arrive with a mint-coriander chutney and a sweet and tangy tamarind chutney. However, in several parts of Rajasthan, you’ll find the samosa dunked in a pool of kadhi and served. Here’s what it looks like.
Today, this interesting combination has spread to several parts of the country. It is believed that the Marwari traders in Burma, present-day Myanmar, equated the kadhi samosa to the popular Burmese dish called Khow Suey. The creamy dish cooked in coconut milk is replicated on the Marwari plate with pieces of samosa floating in a thin, yoghurt-based gravy called kadhi. To complete the chaat, chopped onions, green chillies and spicy red chutney is poured on top of it. Garnish with some pomegranate seeds and you are done.
Doesn’t this sound very appetizing? Here are some yummy samosa recipes to try at home.
1. Beetroot Rose Samosa
Stuffed with the sweet beetroot, the samosa has a touch of health in it. The red-coloured filling makes the samosa look very vibrant and the addition of rose makes it aromatic too.
2. Noodle Samosa
Give the Indian snack a twist with this Chinese variation. Toss your noodles with some vegetables and sauce and dunk it into the samosa. Wrap it and deep-fry till it turns golden brown.
3. Dahi Samosa Chaat
Instead of kadhi, pour some fresh dahi over your crushed potato samosas and garnish it with coriander leaves and pomegranate seeds. Sprinkle some sev for the crunch and you are good to go.