· recipe ·
Samosa Chaat Gnocchi with Tamarind and Yogurt
Chaat is built on contrasts: hot and cool, crisp and creamy, tangy and savory. Keeping the tamarind and yogurt as separate finishing sauces preserves those contrasts instead of turning the dish into a uniform curry.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 12 g
- Fat
- 13 g
- Carbs
- 74 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the chaat toppings
Thinly slice the red onion and roughly chop the cilantro. Stir the yogurt until smooth. Thin the tamarind concentrate with a spoonful of warm water so it can be drizzled.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Bloom the samosa spices
While the water heats, warm half of the olive oil over medium heat. Add the cumin, coriander, and turmeric and stir briefly until fragrant. Add the peas and cook until hot, then spoon them into a bowl so the spices do not burn during crisping.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Crisp the gnocchi
Add the remaining olive oil and the drained gnocchi to the skillet. Let the broad sides turn crisp and golden before turning. Return the spiced peas, toss gently, and taste for salt.
Build the chaat
Spread the warm gnocchi and peas on a platter. Spoon over the cool yogurt and tamarind, then finish with red onion, cilantro, and paprika. Serve immediately so the hot, crisp and cool, creamy elements stay distinct.
