Samosa Chaat, a spicy and tangy Indian street snack, features samosas topped with chole or chana masala, tamarind sauce, fresh veggies, herbs, and sev. It's a delicious chaat option, perfect as an appetizer or snack.
In your pressure cooker, add the chickpeas you soaked overnight, pour in 2 cups of water, sprinkle a teaspoon of salt, and close the lid. After 5 whistles, turn off the heat. Let the pressure release on its own before opening the lid.
Set aside the cooked chickpeas, but remember to save the water they were cooked in.
Heat some oil in a pan and toss in bay leaves, cinnamon sticks, cloves, cardamom, and green chilies. Wait until the aroma fills your kitchen, then add the onions and cook until they’re soft and golden.
Now, stir in the ginger-garlic paste and your spices - paprika, garam masala, chole masala, and turmeric. Mix everything well.
Add the diced tomatoes, stirring until mushy. Then mix in the cooked chickpeas with their water. Season with salt, keeping in mind a teaspoon was already added during cooking. Let it cook for 7 to 10 minutes.
Reduce the heat and let the chole simmer until it gets a lovely reddish-brown hue. For a thicker consistency, you can mash a few chickpeas right in the pan.
Sprinkle in some kasoori methi and fresh coriander leaves, give it a good stir, and take it off the heat.
In a bowl, place 2 to 3 ladles of the prepared chole gravy into a bowl. Add 2 medium-sized samosas, breaking them into bite-size pieces.
Drizzle with your favorite samosa sauces - I’ve gone with tamarind sauce, green chutney, and thick curd.
Add a dash of fresh onion, tomato, coriander leaves, sev, and a sprinkle of chaat masala.
Serving
Enjoy this irresistible Samosa Chaat as a meal, appetizer, or an evening snack, perfectly paired with a cup of Masala Chai.
Notes
Tips for Perfect Samosa Chaat:
Canned Chickpeas: Use 2.5 to 3 cups for this recipe. The water from the can is usable, and you can adjust the consistency with additional water if needed.
Instant Pot Cooking: For soaked chickpeas, add them with 3 cups of water and pressure cook for 12 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
Stovetop Cooking: For 1 cup of overnight-soaked chickpeas, add to a large pot with 5 cups of water. Boil on medium heat, then simmer for 50-60 minutes until soft.
Samosa Choice: While store-bought samosas are used here, a detailed recipe for homemade samosas is available if you're interested.
Samosa Sauces:Tamarind sauce, green chutney, and yogurt are recommended, but feel free to use your favorite samosa sauces.