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Deconstructed Samosa Salad served on an oval plate. Side view.

Crunchy Deconstructed Samosa Salad

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 samosa crackers and colorful veggies creating a flavorful and satisfying salad.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Indian, Indian Street Food
Servings 6 Serves

Ingredients
  

Baked Pototoes Mixture:

  • 4-5 Potatoes boiled peeled and cubed
  • ½ cup Frozen or fresh peas
  • 2 tsp Coriander powder
  • 1 tsp cumin seeds
  • 1 tsp Ground cumin
  • 1 tsp minced ginger fresh or ground
  • 2-3 Green chili peppers chopped
  • 1-2 tsp Red chilli powder
  • ½ tsp Turmeric
  • 2 tsp Aamchur powder dried mango powder
  • 1 tsp chaat masala
  • Salt to taste
  • 1 tbsp Coriander leaves chopped
  • 1 tablespoon Oil

Samosa Papdi or Pastry Crisps:

  • ½ cup whole wheat flour atta
  • ½ cup all-purpose flour
  • ½ teaspoon cumin seeds
  • ½ teaspoon carom seeds
  • 1 tablespoon oil
  • 3-5 tablespoons water or add as required
  • salt to taste

Salad base (add what's available):

  • Salad greens
  • Cherry tomatoes halved
  • Cucumbers diced
  • Pomegranate arils
  • Red onions

Chutneys (for dressing):

  • 4 tablespoons Tamarind chutney
  • 4 tablespoons Mint cilantro chutney
  • 4 tablespoons Soy yogurt

Instructions
 

Prepare the Potato Mixture:

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, mix the spices and aromatics for the potato mixture with oil. Add the peeled, boiled and cubed potatos and peas to this bowl and coat them with the spice mix.
  • Transfer to a parchment sheet lined baking tray and bake for about 20-25 minutes until golden brown. Take it out and let it cool

Make the Pastry Crisps:

  • Mix the whole wheat flour (atta), all purpose flour, carom seeds, cumin seeds and salt in a large mixing bowl.
  • Rub or mix oil into the flour with your fingers, until you get a bread crumb-like texture.
  • Add water 1 tablespoon at a time and knead to a firm and tight dough. Cover with a damp cloth and set aside for 30 minutes.
  • Roll the dough ball with a rolling pin, not too thin.
  • Bake them in the same over (maybe even with the potatoes if you want to do it together) pre-heated oven for 20 to 25 mins or till golden.
  • Keep an eye while baking, as sometimes the crackers bake fast and burn, especially if rolled too thin.
  • Once the baked crackers are cooled, transfer them in an air-tight box or jar.
  • Prick the cut out papdis or small puris with fork, so that they don't puff too much while baking.
  • Bake until golden and crispy, about 10 minutes. Watch carefully to avoid burning. Turn them over midway

Assemble the Salad:

  • In a large bowl, combine salad greens, and other veggies (cherry tomatoes, cucumber, and red onion).
  • Add the cooled potato mixture to the salad.
  • Drizzle the chutneys over the salad and toss gently to combine.
  • Top with pastry crisps, pomegranate arils, roasted chickpea (if using), and fresh cilantro leaves.
  • Enjoy! Serve your deconstructed samosa salad as a refreshing and innovative take on the classic samosa.
Keyword Deconstructed Samosa Salad, Samosa Salad
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