samosa chaat

Samosa chaat is a lip-smacking chaat made with samosa, chickpea curry, various chutneys and spices.

Samosa Chaat

dried chickpeas (or 3 cups cooked or canned chickpeas)

carom seeds ((ajwain))

onions

tomatoes tomatoes

Ginger-Garlic Paste (or 1 inch ginger garlic

green chilies, (slit or sliced)

turmeric powder

red chili powder

Coriander Powder

water (- if chana takes less time to cook then add 2 cups water)

Garam Masala Powder (or chana masala powder)

mango powder ((amchur powder))

black salt

salt

small samosas (or 5 to 6 large samosas)

small bowl Tamarind Chutney

red chili garlic chutney

bowl coriander mint chutney

chaat masala as required

coriander leaves

lemon juice (as required)

Curd ((yogurt) - optional)

green chilies (- optional)

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

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

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

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

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

Then add 1 cup finely chopped tomatoes. Mix well.

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

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.

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

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.

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.

Pressure cook for 12 to 14 minutes on medium flame.

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.

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.

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

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.

preparing chana masala

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

In a serving plate, add the hot chana masala.

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

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

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

Now add some chopped onions.

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

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

assembling samosa chaat

Tangy and spicy Samosa Chaat is popular north Indian street food! Crunchy samosa is served with spicy chickpea curry (chole), yogurt and chutneys!

chickpeas (soaked overnight)

green cardamom

black peppercorn

bay leaves

cinnamon stick

black tea bags

water

salt (to taste)

onion

ginger garlic paste

tomatoes

chole masala

red chili powder (or to taste)

paprika powder

cumin powder

ghee

ginger

garam masala

kasuri methi

cilantro

medium samosa (homemade

plain yogurt (for serving, should be well beaten and thick)

cilantro chutney (for serving)

sweet tamarind chutney (for serving)

onion (for serving)

cilantro (for serving)

sev (for serving)

pomegranate arils (for garnishing (optional))

chaat masala (to sprinkle)

Soak dried chickpeas overnight in 4 cups water. In the morning drain the water, and then rinse the chickpeas.Transfer the chickpeas to a pressure cooker and then add the whole spices- green cardamom, black peppercorn, bay leaves and cinnamon stick.Also add black tea bags, water (around 4 to 5 cups) and salt. Please note: the tea bags are for giving the chole a dark color. They do not impart any taste to the final product.

Pressure cook on high heat for 2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10 to 12 minutes. Remove the cooker from heat and allow the pressure to release naturally.You should be able to press the chickpeas easily with your fingers once cooked. Set aside.If using Instant Pot cook for 30 minutes on high pressure with natural pressure release.

Start making the masala. Heat oil in a pan on medium heat. Once the oil is hot, add the grated/pureed onions to it.

Cook the onions until the raw smell goes away completely, around 5-6 minutes. Then add the ginger-garlic paste and cook for 1 minute.

Add the pureed tomatoes and mix. Cover and cook the tomatoes for 15 minutes on medium heat, stir once or twice in between. This step is important, so do not rush cooking the tomatoes.

Once the tomatoes are cooked, add the chole masala, red chili powder, paprika powder, cumin powder and more salt. Mix and cook the spices for 1 minute.

Add the cooked chickpeas into the pan and stir. Cover and let the curry simmer for around 30 minutes on low-medium heat. Again, don&#x27;t rush the step for best tasting chole. The curry will thicken considerably and that&#x27;s what we want for the chaat.The curry is now done. Taste test and adjust salt etc. at this point. Let it simmer while you make the tempering.

For the tempering, heat ghee in a pan on medium heat. Once the ghee is hot, add the ginger julienne to it and fry until it starts turning golden brown in color. Transfer the fried julienne to the curry.

Add garam masala and mix. Finally add in the crushed kasuri methi.Once the chole is ready, gather all other ingredients and start plating the samosa chaat.

To Make Chole

To make a plate of samosa chaat, place 1 cup of prepared chole into the serving bowl. Top with dollops of yogurt.

Then roughly break 2 samosa and place them on top of yogurt. Top the samosa with more chole, cilantro chutney, sweet tamarind chutney.

And finally garnish the Samosa Chaat with chopped onion, sev, cilantro, pomegranate arils (if using). Sprinkle chaat masala and serve immediately!

To Serve Samosa Chaat

All I have is canned chickpeas. Can I use that?

Top 2 samosa chaat recipes from across the web

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Samosa Chaat

Samosa Chaat

Top 2 samosa chaat recipes from across the web

The most viewed samosa chaat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Samosa Chaat

Samosa Chaat

The most viewed samosa chaat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine