1.
Pastry: Sieve the chickpea flour and salt in a mixing bowl. If there are too much clumps in the flour, then sift the flour thrice. You can add salt as per your taste. Now add 1.5 tablespoons of oil (You can also add ghee if you prefer).
2.
With your fingertips, rub the oil in the flour to get a breadcrumb like consistency. The whole mixture should clump and hold together when joined. If not then continue to rub the oil or ghee in the flour.
3.
Next add 1⁄3 cup water. Begin to knead adding more water if required. Depending on the quality of flour, you may need to add less or more water. Knead to a firm and tight dough. Cover the dough with a moistened napkin or kitchen towel and keep aside for 30 to 40 mins.
4.
Stuffing: Steam or boil the cauliflower until they are fork tender and thoroughly cooked. When the cauliflower becomes warm or cool, cut them up into florets. You can also add steamed or boiled green peas to the filling.
5.
Crush the green chillies and ginger coarsely in a mortar-pestle. Heat 2 teaspoons of oil in a small frying pan. Add the cumin seeds and sauté till they splutter.
6.
Next add the crushed green chili and ginger paste. Mix well on low heat. Add the red chilli powder and coriander powder. Mix again. Now add the cauliflower florets. Mix the spices very well with the cauliflower. Add garam masala powder, dry mango powder and salt as per taste. Mix everything again very well. Turn off heat. Lastly add the chopped coriander leaves.
7.
Assembling And Shaping: After 30 minutes, knead the dough lightly again. Divide the dough into 4 equal balls and use rolling pin to roll into a circle.
8.
Cut with a knife or a pastry cutter through the centre of the samosa pastry. With a brush or with your finger tips, on the straight edge of the sliced dough, apply some water. Join the straight edge, overlapping the two edges a bit.
9.
Press the edges well, so that they get sealed. It will look like a cone. Now with a small spoon, stuff the cauliflower filling in the cone. Pinch a part of the samosa cover and seal the base edges.
10.
Baking: Preheat oven to 180c. Place the shaped and prepared samosa on a baking tray. Brush each samosa with a tiny bit of oil. Bake for 30-35 mins, until the crust is golden and crisp.
11.
Chutney: Combine all the ingredients in a small saucepan, bring to a simmer and cook for 5-6 minutes until thickened. Dahi: Whisk together yoghurt and cold water. Chole: Combine all the chole/cholay ingredients except chaat masala in a small saucepan, bring to a boil, simmer till the chickpeas are tender, approximately 10 minutes. Add chaat masala, and adjust seasoning.
12.
Assembly: For each samosa chaat plate break up 2 heated samosa, ladle over a big spoon of the cholay mixture, drizzle over 1⁄4-1/3 cup of your yoghurt, then put about 2-3 tbsp of red chutney, top with chaat masala and a little cilantro.
