Chana Chaat
Tangy street-style Chana Chaat with Zeliva Chaat Masala — zero cooking, done in 10 minutes.
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Crispy Samosa
Golden, flaky pastry filled with spiced potatoes and peas — India’s iconic street food made perfectly crispy at home.
Ingredients
- 2 cups All-purpose flour (maida)
- 4 tbsp Oil (for dough)
- 1/2 tsp Ajwain (carom seeds)
- Salt to taste
- Water to knead
- 4 Potatoes — boiled and mashed
- 1/2 cup Green peas — boiled
- 1 tsp Zeliva Cumin Seeds
- 1 tsp Zeliva Garam Masala
- 1 tsp Zeliva Amchur Powder
- 1/2 tsp Zeliva Chilli Powder
- 1 tbsp Oil (for filling)
- Oil for deep frying
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Make The Dough
Mix maida, ajwain, salt, and 4 tbsp oil. The flour should resemble breadcrumbs when rubbed u2014 this ensures flakiness. Add water gradually and knead into a firm, smooth dough. Cover with a damp cloth and rest for 20 minutes.
2
Prepare The Filling
Heat 1 tbsp oil in a pan. Add Zeliva Cumin Seeds. Once fragrant, add boiled peas and mashed potatoes. Add Zeliva Garam Masala, Amchur Powder, Chilli Powder, and salt. Mix and cook for 3 minutes. Cool completely before filling.
3
Shape The Samosas
Divide dough into balls and roll into ovals. Cut each oval in half. Take a semicircle, form a cone by folding, seal the side with water. Fill with potato mixture u2014 do not overfill. Seal the open top firmly, pressing pleats to create a classic samosa shape.
4
Fry To Golden Perfection
Heat oil in a deep pan to medium temperature. Fry samosas in batches on medium-low heat for 8u201310 minutes, turning occasionally, until deep golden and crispy all over. High heat makes them tough. Drain on paper towels. Serve hot with mint chutney and tamarind chutney.
