Samosa Chaat

Samosa Chaat is a spicy and tangy Indian street snack that combines crispy samosas with either chole or chana masala. It's topped with tamarind sauce, fresh vegetables, herbs, and crunchy sev. This delicious chaat makes a perfect appetizer or snack.

Course Snacks

Cuisine Indian

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings serving

Calories 120

Author Sangeetha Vel

Ingredients

For Chole

1 cup Chickpeas soaked overnight
2 cups Water
¼ cup Oil
2 Bay Leaves
1 Cinnamon Stick small
3 Cloves
4 Cardamom
2 Green Chili slit
1 Onion chopped (medium size)
1 tsp Ginger Garlic Paste or grated ginger garlic
1 tsp Paprika or Kashmiri chili powder
1 tsp Garam Masala
1 tsp Chole Masala
¼ tsp Turmeric Powder
1½ cup Diced Tomatoes
Salt to taste
1 tsp Kasoori Methi
2 tbsp Coriander Leaves

For Samosa Chaat

2 Samosa per serving
2 tsp Tamarind Sauce
1 tsp Green Chutney
2 tsp Curd Plain Yogurt
½ tsp Onion diced
½ tsp Tomato diced
2 tsp Coriander Leaves chopped
Sev to sprinkle
Chaat Masala or dry mango powder, to sprinkle

US Customary - Metric

Instructions

Preparing Chole

In your pressure cooker, add the chickpeas you soaked overnight, water, sprinkle a teaspoon of salt, and close the lid. After 5 whistles, turn off the heat. Let the pressure release naturally before opening the lid for safety.
Set aside the cooked chickpeas, but remember to save the water they were cooked in for later use.
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. Your chole is now ready to assemble samosa chaat.

Preparing Samosa Chaat

In a bowl, generously spoon 2 to 3 ladles of the prepared chole gravy. Add 2 medium-sized samosas, breaking them into bite-size pieces for a satisfying crunch.
Drizzle your favorite samosa sauces over the dish - tangy tamarind sauce, zesty green chutney, and creamy thick curd - to elevate the flavors and textures.
Then, enhance it with a vibrant array of toppings: add onion for a sharp bite, tomato for a burst of freshness, coriander leaves for an herbal touch, sev for crunch and texture, and a sprinkle of chaat masala for that irresistible street food flavor.

Serving

Enjoy this irresistible Samosa Chaat as a meal, appetizer, or an evening snack, perfectly paired with a cup of Masala Chai.

Notes

Here are some handy tips for making the perfect Samosa Chaat:

Preparation Tips:

Samosa Choice: For convenience, I've used store-bought samosas in this recipe. However, if you're up for making everything from scratch, check out our detailed recipe for homemade samosas.
Freshness Matters: Use the freshest ingredients for the toppings like cilantro, onions, and tomatoes. Fresh ingredients will add a burst of flavor and crunch that really makes the chaat come alive.
Samosa Sauces: Tamarind sauce, green chutney, and yogurt are great choices, but feel free to experiment with your favorite sauces.
Customize Your Spice Levels: Chaat is all about personal taste. Adjust the amount of chaat masala or add green chilies to increase the heat if you like your chaat spicy.
Garnishes: Be generous but mindful. Adding a generous sprinkle of sev, a few dollops of yogurt, and a dash of red chili powder or paprika can enhance both the flavor and visual appeal of your Samosa Chaat.
Presentation: Serve in a shallow bowl or a wide plate to display the layers and colors of the chaat, making it as appealing to the eye as it is to the palate.

Cooking Tips:

Canned Chickpeas: If you're using canned chickpeas, use 2.5 to 3 cups for this recipe. The liquid from the can helps, but add more chickpeas and water if needed to achieve the desired consistency. Note: The water and chickpea quantity is for the base recipe. If you alter the serving size, make sure to adjust the quantity accordingly.
Balance with Flavor of Tamarind Sauce: Since tamarind sauce can vary in sweetness and tanginess, taste it before adding it to your Samosa Chaat. This way, you can balance the flavors more effectively, especially in relation to the tangy green chutney. Adjust the quantities to suit your preference for a perfectly balanced chaat.
Serving Temperature: Serve the Samosa Chaat immediately after assembling to ensure that the samosas retain their crunch. Soggy samosas can take away from the texture contrast that makes chaat delightful.
Instant Pot Cooking: If you're using soaked chickpeas, add them to the Instant Pot with 3 cups of water. Pressure cook for 12 minutes, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Note: If you alter the serving size, make sure to adjust the quantity accordingly.
Stovetop Cooking: If you've soaked chickpeas overnight, put 1 cup of them in a large pot with 5 cups of water. Boil on medium heat, then reduce to a simmer for 50-60 minutes until they are soft. Note: If you alter the serving size, make sure to adjust the quantity accordingly.
Bake to Make it Healthy: While traditionally not considered healthy due to oil-fried samosas and high-calorie sauces, you can give your Samosa Chaat a healthier twist. Try baking the samosas instead of frying and opt for homemade chutneys and sauces to cut down on calories and additives.

Nutrition

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