Love Samosa but want a healthier option? Try this deconstructed Samosa Salad recipe. It combines all the flavors of the classic Indian snack in a nutritious salad bowl!
This Deconstructed Samosa Salad recipe is perfect when you are craving healthy street food! It features bold flavors and ingredients like potatoes, peas, and all the spices that go into a samosa filling. It’s crunchy due to the baked samosa crackers, roasted chickpeas and colorful veggies creating a flavorful and satisfying salad.
This Deconstructed Samosa Salad is a creative take on the classic Indian street food. It offers a fresh and vibrant twist to the traditional samosa.
All the elements of a classic samosa: the crunch of the wrapper, soft and spiced potato filling, and the chutneys. The dish also incorporates a variety of salad greens, roasted chickpeas, along with spices (like turmeric, coriander seeds, cumin seeds, amchur, and chaat masala). Bringing together the bold flavors and textures of a samosa, this salad offers a satisfying and flavorful eating experience.
The Deconstructed Samosa Salad showcases the versatility of traditional Indian ingredients. Also, it offers a refreshing and healthy alternative to the beloved street food.
The main components of the salad include:
1. Samosa Papdi or the Samosa wrapper crackers:
These provide a crispy and savory base for the salad, adding texture and flavor.
2. Baked potatoes and peas filling:
The hearty and flavorful filling of the samosa is a key ingredient, providing a satisfying and delicious element to the salad.
3. Sweet tamarind chutney:
This sweet and tangy sauce adds depth and complexity to the salad, complementing the savory components.
4. Green mint-cilantro chutney:
The fresh and herby chutney brings a refreshing and zesty flavor to the salad, adding a burst of brightness.
5. Roasted chickpeas:
These crunchy and protein-packed chickpeas provide a satisfying crunch and nutty flavor to the salad.
6. Salad greens:
The fresh and crisp greens add a light and refreshing element to the salad, balancing out the rich and hearty components.
7. Red onion:
The sharp and slightly sweet flavor of the red onion adds a pop of color and a burst of flavor to the salad.
8. Aromatics, spices, and garnishes:
This includes aromatic spices like cumin and coriander, as well as fresh herbs and additional garnishes such as chopped cilantro, mint leaves, and a sprinkle of chaat masala for added depth and flavor.
1. Samosa Wrappers: I recommend making your own baked crackers (or papdi, as we say in Hindi) from scratch you can also substitute them with phyllo pastry sheets or wonton wrappers for a similar crunchy texture.
2. Potatoes and Peas: If you prefer a different vegetable, you can substitute with cauliflower, carrots, or even tofu for a protein-packed option.
3. Sweet Tamarind Chutney: This can be made from scratch by combining tamarind paste, brown sugar, and spices. Alternatively, it can be found in most Indian grocery stores or substituted with a combination of date syrup and lemon juice.
4. Green Mint-Cilantro Chutney: You can make this chutney from scratch using fresh mint, cilantro, ginger, cumin lime juice and green chilies blended with some plant-based yogurt. If you prefer a shortcut, it can be found pre-made in the condiments section of many supermarkets.
5. Roasted Chickpeas: You can easily roast chickpeas at home with olive oil and your choice of spices, or opt for any other crunchy alternative like roasted nuts!
6. Salad Greens: Use any variety of salad greens such as spinach, arugula, or mixed baby greens.
7. Red Onion: Pickled white onion can be used as a substitute for pink onion.
8. Aromatics: Grated ginger and green chilies can be found at most grocery stores.
9. Spices: Ground turmeric, chaat masala, roasted ground cumin, and red chili powder can all be found in the spice section of the supermarket, especially in the international foods aisle.
10. Garnishes: Fresh coriander leaves, pomegranate arils, and sev (crunchy chickpea flour noodles) can all be found in specialty Indian grocery stores or online, or substituted with chopped parsley, dried cranberries, and crispy fried noodles respectively.
The best method for cooking and preparing potatoes and peas for a salad is to bake them instead of pan -frying for a crunchier texture. To do this, add all the spices, aromatics, and oil to a large bowl and mix well. Then, add boiled and cubed potatoes and peas to the bowl and coat them well with the spice mixture. Spread the coated potatoes and peas onto a baking sheet and bake in the oven at 400°F for 20-25 minutes, or until they are crispy.
If an oven is not available, the potatoes and peas can be boiled until they are tender and then pan-fried in a skillet with the spices and aromatics until they are golden and crispy.
This cooking technique is perfect for making a delicious samosa filling or for adding to a salad for a flavorful and crunchy element. By following these methods, the potatoes and peas will be perfectly cooked and seasoned for a tasty and satisfying salad.
To make a simple tamarind chutney, start by mixing 1 cup of tamarind paste with 1/2 cup of water in a bowl. Add 1/2 cup of brown sugar, 1 teaspoon of cumin seeds, 1/2 teaspoon of ground ginger, 1/2 teaspoon of red chili powder, and a pinch of salt. Mix until everything is well incorporated and smooth.
You can adjust the sweetness and spice level to your preference by adding more sugar or chili powder.
For the mint cilantro chutney, blend 1 cup of fresh mint leaves, 1 cup of fresh cilantro, 2-3 green chilies, 1 teaspoon of cumin seeds, 1 teaspoon of chaat masala, the juice of 1 lemon, 2 tablespoons of plant-based yogurt, and a pinch of salt in a food processor or blender until smooth. If the mixture is too thick, you can add a little water to thin it out.
Once both chutneys are ready, you can use them as dressings for your salad. Drizzle them over the salad and toss to coat the ingredients evenly. Enjoy the tangy and flavorful taste that the chutneys add to your salad.
To build a deconstructed samosa salad, start by squeezing some lemon juice over the salad greens to add a fresh and tangy flavor. Then, add the rest of the components such as spiced potatoes, lentils, crispy chickpeas, onions, and tomatoes.
Only add the chutneys right before serving to preserve their flavors and prevent the salad from becoming soggy. Place the samosa wrapper crackers on top of the salad to use them as scoops for the salad, or crush them and mix them into the salad for crunchy bites.
To finish, garnish the salad with fresh cilantro leaves to add a pop of color and freshness for presentation. The deconstructed samosa salad is now ready to be enjoyed as a flavorful and satisfying meal.
To store samosa salad, first transfer it to an airtight container to help maintain its freshness. It’s essential to not add any chutneys or dressings to the salad before storing it, as they can make it soggy. Once the salad is in the container, place it in the refrigerator, where it can be kept for up to three days.
This will help to keep the ingredients crisp and prevent the salad from spoiling. When ready to enjoy the samosa salad, simply add the chutneys or dressings in and mix well before serving. Following these steps will ensure that the samosa salad stays fresh and tasty for up to 3 days when stored in an airtight container in the refrigerator.
Try other Salad recipes from the blog:
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I made this recipe for lunch today and it was delicious! I roasted the chickpeas along with the potatoes so they were seasonned with the same spices. It was a very flavouful dish, filling but not heavy. I love samosa but I unfortunately don't always take the time to cook some so it was great to get the same flavour profile but with much less work!