Samosa Chaat

Samosa Chaat is a tangy, hearty, and spicy north Indian street food! This popular Indian snack is made with samosa, chole, and chutneys.

Recipe Source Link:https://www.mygingergarlickitchen.com/samosa-chaat/

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RECIPE INGREDIENTS

» For the Chole (Chickpeas Curry)

• 2 cups dry chickpeas (Kabuli chana)
• 3 black tea bags (or 1 tablespoon of black tea leaves wrapped in a muslin cloth)
• 2 bay leaves (tej patta)
• 1-inch cinnamon stick (dalchini)
• 4-5 cloves (laung)
• 4-5 black peppercorns (kali mirch)
• 1 black cardamom pod (moti or kali ilaichi)
• Salt to taste
• 3-4 tablespoons oil or ghee
• 1 teaspoon cumin seeds (jeera)
• Pinch of asafoetida (hing powder)
• 2 teaspoons homemade ginger-garlic paste (adrak lehsun ka paste)
• 3/4 cup onion paste (make it by blending onions in a blender)
• 1/2 teaspoon turmeric powder (haldi powder)
• 1/2 teaspoon roasted cumin powder (jeera powder)
• 1 teaspoon coriander powder (dhaniya powder)
• 1 teaspoon red chili powder (lal mirch powder)
• 1 teaspoon dried mango powder (amchur powder)
• 1.5 tablespoons chole or chana masala powder
• 1 cup tomato puree (you can use homemade or store-bought)
• Water, as needed needed
• 2 tablespoons crushed kasuri methi
• 2 small-sized green chilies, slit (lambi kati hui hari mirch)
• 4-5 tomato slices
• 10-12 thinly sliced onions rings
• 1 tablespoon ginger juliennes
• 1/2 teaspoon garam masala powder
• 1 tablespoon coriander leaves, chopped

» For the Samosa Chaat

• 12 medium-sized samosa (you can use homemade or store-bought)
• Plain, thick-whisked yogurt for serving
• Sweet tamarind chutney for serving, as needed
• Cilantro mint chutney or coriander chutney for serving, as required
• Nylon (thin) sev for serving
• Pomegranate arils for garnishing (optional)
• Chaat masala and red chili powder to sprinkle, as required
• 1/2 cup chopped onions for serving
• 1-2 tablespoons chopped cilantro leaves for serving

RECIPE INSTRUCTIONS

» How to make Chole

1. Rinse and soak dried chickpeas in enough water for 8-10 hours or overnight. In the morning drain the water and rinse the chickpeas with fresh running water.
2. Transfer the rinsed chickpeas to a pressure cooker. Then add salt, tea bags, whole spices - bay leaf, cinnamon stick, black cardamom, black peppercorns, and cloves. Also, add about 4-5 cups of water and stir well. Note: the tea bags are only added for deep color, they don't really make any difference in the taste. Alternatively, you can boil chole in Instant Pot. PRESSURE COOK and cook on HIGH pressure for 30 minutes.
3. Once the instant pot beeps, let the pressure release naturally for 20 minutes. Open the lid, and chole is ready. Cover the pressure cooker with the lid and pressure cook chickpeas for 4-5 whistles on low heat. Let the pressure come off completely before opening the lid. After cooking, you would be able to press the chickpeas easily with your fingers once cooked. Discard the tea bags and keep the chickpeas aside.
4. Heat oil/ghee in a pan over medium heat. Add cumin seeds and saute them until they are fragrant.Once the seeds start to sizzle, add bay leaf, asafetida, and ginger-garlic paste. Sauté for 1 minute, then add onion paste and sauté it for 4-5 minutes on medium heat.
5. When the onion is translucent, add the turmeric powder, roasted cumin powder, coriander powder, red chili powder, dry mango powder black salt, and chole masala. Mix everything well. Stir continuously and saute for about 1 minute or until the spices start oozing with oil.
6. Next, add tomato puree and stir well to combine. Let the puree cook for 2 minutes. Add 1/2 cup water and mix everything well. Cook for 2 minutes.
7. After that, add Kasuri methi, green chili, sliced tomatoes, sliced onions, and ginger julienne. Mix it well. Add water and mix everything.
8. Cover the pan with a lid and let the masala cook for 5-6 minutes or until the tomatoes are cooked and the raw smell goes off. Uncover the pan, and add the cooked tomato masala to the boiled chickpeas along with 1/2 cup of water.
9. Mix everything well. Then add salt to taste and garam masala powder and mix. Check for seasoning, and add more salt if required. Also, you can adjust the amount of water and spices at this point. Let it cook for 10-12 minutes. Add chopped cilantro and mix. Cook for 2 more minutes. Chole is ready. Keep it covered and gather all the chaat ingredients.

» How to Assemble Samosa Chaat

1. To make one plate of samosa chaat, place 2 hot and crisp samosas on a serving plate and roughly break them. Pour about 2-3 ladlefuls of hot chole on top of the samosas. Break 1/2 samosa and place it on top. Top with some more chole. Drizzle plain yogurt, tamarind chutney, and cilantro chutney.
2. Garnish them with cilantro, onion, sev, and pomegranate arils. Sprinkle some chaat masala powder, red chili powder, and some more sev. Serve immediately!

RECIPE NOTES

1. Always use hot and crisp samosa for making samosa chaat. If your samosa is at room temperature, reheat them in an oven, or air-fryer. Don't microwave them, or the cover won't stay very crisp.
2. Other than aloo samosa, you can also use other fillings such as chicken samosa, paneer samosa, or vegetable samosa.
3. If you don't want to use dry chickpeas, then you can also use canned chickpeas for making chole. Using canned chickpeas will cut down cooking time.
4. If you don't have a pressure cooker or Instant Pot, then you can make the chole in a large and thick stove top pan. Just keep in mind that cooking soaked chickpeas would take quite a lot of time.
5. I have used 2 ½ samosas for plating this chaat, which makes a filler meal in itself. This recipe makes about 6 plates of samosa. If you want to serve them as an appetizer, then use only 1 samosa per plate.