Ragda Samosa Chaat - Potluck Party Snacks - My First Dish of New Year 2026

Name: Ragda Samosa Chaat - Potluck Party Snacks - My First Dish of New Year 2026
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour - maida; 1/2 tsp carom seeds; 2 tsp hot oil; 2 tsp ghee; as needed Water; as needed Oil for frying; Salt to taste; 4 large boiled and potatoes; 1/2 tsp asafoetida; 1 tsp ginger-chili paste; 1/2 tsp turmeric powder; 2 tsp oil; 1 tsp garam masala; 1 tsp garam masala; 1/2 tsp mango powder; 2 tsp finely chopped coriander; 2 cups white peas, soaked in water overnight; 2 spoon oil; 1/4 tsp asafoetida; 1/2 tsp turmeric powder; 2 tsp coriander and cumin powder; 2 tsp Kashmiri red chili powder; 1 tsp garam masala; 1 tsp lemon juice; 1 tsp jaggery; Salt to taste; as needed Water; 4 tsp finely chopped sev; 4 tsp finely chopped onion; 2 tsp pomegranate seeds

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#NY #CA2025Finale #Potluck #Party
#GoodBye2025 #Wecome2026
#MyFirstDishOf2026 #NewYear2026
#PartySnack #PartyMood #PartyStarter #Chaat #Ragda #Samosa #SamosaRagdaChaat #Aloo #Matar #RagdaSamosaChaat #SafedMatar
#Maida #Potato #WhitePeas #Peas
#Snack #FriedFood #StreetFood
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
📌Ragda SamosaChaat - One of the famous North Indian street food. It's a delicious, spicy dish with a wonderful taste.
📌It has earned its place as a party snack and starter.
📌Ragda is usually prepared with white pea pulse , which is served with Ragda Patties, Ragda Pav, and Ragda Samosa.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

1 hour

4 servings

To make Samosa
2 cupsall-purpose flour - maida
1/2 tspcarom seeds
2 tsphot oil
2 tspghee
as neededWater
as neededOil for frying
Salt to taste
To make Potato Stuffings
4large boiled and potatoes
1/2 tspasafoetida
1 tspginger-chili paste
1/2 tspturmeric powder
2 tspoil
1 tspgaram masala
1 tspgaram masala
1/2 tspmango powder
2 tspfinely chopped coriander
To make Ragda
2 cupswhite peas, soaked in water overnight
2 spoon oil
1/4 tspasafoetida
1/2 tspturmeric powder
2 tspcoriander and cumin powder
2 tspKashmiri red chili powder
1 tspgaram masala
1 tsplemon juice
1 tspjaggery
Salt to taste
as neededWater
For Garnishing
4 tspfinely chopped sev
4 tspfinely chopped onion
2 tsppomegranate seeds
4 tspfinely chopped tomato
2 tspgreen chili and coriander chutney
2 tspgarlic and red chili powder chutney
4 tspjaggery and tamarind chutney
Lemon juice to taste
Chaat masala to taste

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Steps

1 hour

1

Combine flour, salt, warm oil, carom seeds, and ghee in a mixing bowl. Add water and knead into a stiff dough. Cover and set aside.
2

Mash the boiled potatoes. Add salt, turmeric, garam masala, ginger-chili paste, mango powder, and coriander. Heat oil in a pan, add asafoetida, and stir well into the potato mixture. Let cool.
3

Cook the peas in a pressure cooker until they whistle 8 times. Add oil and asafoetida to a pan, then add the boiled peas, turmeric, chili powder, garam masala, salt, lemon juice, jaggery, coriander powder, and water as needed. The ragda is ready.
4

Now roll out a round puri from the flour dough, cut it in the middle, shape it into a cone, fill it with the potato mixture, apply water to the edges and seal it tightly. Make all the samosas in this way.
5

Pour oil in a pan and fry the samosas on medium flame till they turn golden and crispy.
6

On a serving plate, break the samosas into large pieces. Spread the ragda on top. Pour all three chutneys over them. Sprinkle with chaat masala, lemon juice, and coriander. Garnish with finely chopped sev and pomegranate seeds. Serve hot. Enjoy.

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Manisha Sampat @PURE_VEG_TREASURE

on January 01, 2026 05:58

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐