Step 1

Soak 1 cup dried chickpeas in enough water for 7 to 8 hours or overnight.

Step 2

Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.

Step 3

Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter.

Step 4

Then add ⅔ cup chopped onions and sauté them till they turn translucent.

Step 5

Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.

Step 6

Then add 1 cup finely chopped tomatoes. Mix well.

Step 7

Next add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Mix very well.

Step 8

Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste.

Step 9

Then add 2 to 3 green chilies (slit) and the chickpeas.

Step 10

Mix very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste.

Step 11

Add 2.5 cups water. If chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook.

Step 12

Pressure cook for 12 to 14 minutes on medium flame.

Step 13

When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chana. If the chana still feels uncooked, then pressure cook for some more time.

Step 14

Keep the cooker on the stove top and simmer chana masala on a medium flame. Mash a few chickpeas so as to thicken the gravy.

Step 15

When the chana masala starts simmering, add 1 teaspoon garam masala powder or chana masala powder & 1 teaspoon dry mango powder (amchur powder). Mix very well.

Step 16

Continue to cook till the gravy has become thick slightly. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.

Step 17

Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature.

Step 18

In a serving plate, add the hot chana masala.

Step 19

Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.

Step 20

Top with some green chutney, some red chili garlic chutney and some sweet tamarind dates chutney

Step 21

You can add the sweet and spicy chutney less or more and as per your requirements.

Step 22

Now add some chopped onions.

Step 23

Sprinkle some chaat masala powder and some coriander leaves. Drizzle with some lemon juice.

Step 24

Serve samosa chaat immediately. prepare remaining servings of the samosa chaat this way.