It took me quite some time to think of a good name for this dish. I used ingredients from samosa’s outer covering to make these small tokris and used potato-mutter sabji (vegetable) as a filling. Though this dish is using same ingredients as a samosa, it is healthier because I have baked those small containers (tokris) instead of deep frying them. These baked tokris turn out to be quite tasty and you might even find them better than the deep fried versions.
Equipment and Utensils
Wok (Kadhai) with lid
Flat metal spoon
Indian rolling pin
Indian rolling board
½ cup All Purpose Flour
½ tablespoon Semolina Flour (Rava)
1 teaspoon Carom Seeds
¼ teaspoon Salt
1½ tablespoon Vegetable Oil
50ml Cold Water
1 Large Potato washed and cut into 1 cm cubes
¼ Boiled Peas
1 tablespoon Vegetable Oil
½ teaspoon Cumin Seeds
1 teaspoon Red Chili Powder
¼ teaspoon Garam Masala
½ teaspoon Salt
½ teaspoon Amchur Powder
1 Small Onion finely chopped
2 tablespoons Fresh Coriander finely chopped
3 tablespoons Tamarind Chutney
3 tablespoons Shev
Put all ingredients mentioned under the tag ‘For Dough’ in a small bowl.
Knead well and make a stiff dough.
Keep this dough covered and let it rest for atleast 1 hour.
After an hour divide the dough in 4 parts and start rolling one part.
Make ¼cm thick roti and cut small circles from this.
Now take a baking pan, and as shown in the below picture cover the bottom of each katori with dough circles.
Prick the top so it will not get puffed up when baked.
Make around 15 to 18 tokris from the all the dough.
Preheat the oven at 170 degree for 10 minutes.
Bake these tokris for 20 minutes untill their tops become light brown.
Now get them out of oven and cool them on the wire rack.
For making filling, add oil in a wok and keep it on medium flame.
Crackle cumin seeds and add potatoes and peas.
Cover with the lid and lower the flame.
Let it cook for 5 to 7 minutes.
Open the lid; add salt, and masala powders.
Check the taste, it should be spicy.
Now to present the tokri chat dish follow the below procedure.
Arrange all tokris on a plate.
Fill them with the potato-peas filling.
Add chopped onions.
Add tamarind chutney and sprinkle some chat masala.
Garnish it with shev and sprinkling of freshly chopped coriander.
Enjoy your samosa flavored tokri chat with hot tea in the evening.
Resting Time: 1 hour
Cooking Time: 25 minutes
Number of Servings: 4