Ingredients
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For the Samosa Bites
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- 1 cup frozen green peas, thawed frozen green peas- 1 cup frozen green peas, thawed
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- 1 medium potato, boiled and mashed potato- 1 medium potato, boiled and mashed
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- 1/2 cup fresh methi (fenugreek leaves), chopped (or use spinach) spinach- 1/2 cup fresh methi (fenugreek leaves), chopped (or use spinach)
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- 1 small onion, finely chopped onion- 1 small onion, finely chopped
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- 2 garlic cloves, minced garlic- 2 garlic cloves, minced
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- 1-inch piece ginger, grated ginger- 1-inch piece ginger, grated
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- 1 green chili, finely chopped (optional) green chili- 1 green chili, finely chopped (optional)
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- 1 tsp cumin seeds cumin seeds- 1 tsp cumin seeds
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- 1/2 tsp garam masala garam masala- 1/2 tsp garam masala
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- 1/2 tsp turmeric powder turmeric powder- 1/2 tsp turmeric powder
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- 1/2 tsp red chili powder red chili powder- 1/2 tsp red chili powder
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- 1/2 tsp amchur (dry mango powder) or lemon juice lemon juice- 1/2 tsp amchur (dry mango powder) or lemon juice
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- Salt, to taste salt- Salt, to taste
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- 1 tbsp chickpea flour (besan) chickpea flour- 1 tbsp chickpea flour (besan)
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- 1 tbsp rice flour rice flour- 1 tbsp rice flour
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- 1 tbsp olive oil (optional, for brushing) olive oil- 1 tbsp olive oil (optional, for brushing)
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For the Chaat Toppings
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- 1/2 small red onion, thinly sliced red onion- 1/2 small red onion, thinly sliced
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- 2 tbsp vinegar or lemon juice lemon juice- 2 tbsp vinegar or lemon juice
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- 1/4 tsp salt salt- 1/4 tsp salt
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- 1/4 cup coriander leaves, chopped coriander leaves- 1/4 cup coriander leaves, chopped
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- 1/4 cup tamarind-date chutney (store-bought or homemade) tamarind-date chutney- 1/4 cup tamarind-date chutney (store-bought or homemade)
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- 2 tbsp roasted peanuts or sev (optional for crunch) roasted peanuts- 2 tbsp roasted peanuts or sev (optional for crunch)
Directions
Serve warm as a snack or appetizer. Garnish with extra coriander and chutney for a true chaat experience. These can be eaten as finger food or with toothpicks/skewers. You can use spinach if methi is unavailable. For extra crunch, air-fry instead of baking. Adjust spice level to taste. Store leftovers in an airtight container for up to 2 days.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Line a baking tray with parchment. |
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2
Done
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In a skillet, heat 1 tsp oil (optional). Add cumin seeds and let them splutter. Add onion, garlic, ginger, and green chili. Sauté until soft. |
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3
Done
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Add chopped methi (or spinach), sauté until wilted. |
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4
Done
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Add green peas, mashed potato, turmeric, red chili powder, garam masala, amchur, and salt. Mash everything together and cook until mixture is dry. |
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5
Done
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Remove from heat. Stir in chickpea flour and rice flour for binding. Let mixture cool slightly. |
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6
Done
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Shape mixture into 16 small balls or patties. Place on baking tray. Brush lightly with oil or spray (optional). |
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7
Done
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Bake for 18–20 minutes, flipping once halfway, until golden and crisp. |
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8
Done
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Meanwhile, make quick pickled onions: in a bowl, mix sliced red onion with vinegar/lemon juice and salt. Set aside for 10 minutes. |
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9
Done
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To serve: Arrange samosa bites on a platter. Top with pickled onions, coriander, a drizzle of tamarind-date chutney, and roasted peanuts/sev if using. |
