A taste bud tingling snack made by layering samosas, chole masala and yogurt with chutneys that will have you asking for more!
I am back with another chaat recipe. And this time it has got one of my favorite Indian snacks in it too – samosa. So, here’s presenting to my lip smacking samosa chole chaat recipe. As the name indicates, this taste bud tingling recipe combines samosas and chickpeas curry to make a yummy snack. Like most chaats, the samosa chole chaat too has got layers and layers of flavors that you are going to be biting into. In this you have, a roughly broken samosa topped with chole masala, then yoghurt, chutneys, onions and some crunchy sev. Is your mouth already watering reading the description? Then wait until you’ve made it and had it. You are absolutely going to love it. I made this one afternoon when it was drizzling here and it took me back to my Mumbai memories. There is a restaurant called ‘Gurukripa‘ which serves the most amazing chole samosa.
While my chaat is very different from what they serve, this food memory got me craving for some samosa chole chaat. And as luck would have it, I had a box of frozen samosas with me. So, I soaked chickpeas and procured everything that I’d need to make the chutneys so as to go about making the chaat the next day. To make this recipe from scratch, you could also make the samosas at home. However, since I had the frozen ones, I chose to use the. So you could do that too or just use store bought ones to save some time and effort. Furthermore, I made a chatpata and spicy chole curry, for this chaat. This is quite different from my usual chole masala and goes very well with the samosa and chutneys.
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Singara (Bengali potatoes and cauliflower samosa)
Chole chaat (Indian chickpea salad)
Multi-step process
Prepping for and making the samosa chole chaat is a multi-step process. First is making the samosas, second making the chickpeas curry, third is making the chutneys, chopping the vegetables and finally assembling the chaat. Even though slightly elaborate, I promise you that the end result is all worth the effort. Like I already mentioned, the samosas I used were pre-packaged, so here I’ve made the chutneys and the chole. Generally for chaats, I make three types of chutneys – a chilli and garlic chutney, a mint and coriander chutney and a tamarind and dates chutney. All the three together give the snack it’s signature chatpata taste. However, you could make any one or two of these, as per your taste preference. And the chole is made yummy with the addition of anardana (pomegranate seeds) and amchur powder, along with the regular spices.
Don’t worry if you don’t have these, I’ve mentioned their substitutes in the recipe card below. Now to make things easier and the process not so tedious, I make the chickpea curry a day prior. This means I then only need to make the chutneys and chop some vegetables the day I am going to make the samosa chole chaat. In fact, this comes in handy, especially, when I plan to make it for guests. I break the process down over two days and then assemble the chaat just before serving. While, I like the chole in my chaat to be at room temperature, a lot of people enjoy it hot, too. So, there again you could take a call on how you’d like to serve it.
Serving suggestions
Like I said this, is a great snack and makes for a popular party appetizer too. At the same time, this could be your brunch or main meal too, if you are up for it! Since both, samosa and chole, tend to be heavy on the tummy I prefer making this for brunch or early dinner. This way I can have more of it, compared with snacking on it! Therefore, besides being a party finger food option, you could choose to serve your samosa chole chaat as a snack as well a main meal. With Diwali around the corner, you can absolutely serve this delicious chaat to your guests.
While I definitely will, if you do too, do let me know how you and your loved ones enjoyed it. You can share your food pictures with me over on Instagram and Pinterest. Alternately, you could also rate this recipe and drop your feedback in the comments’ section below. I’d love to hear from you. Happy festivities!
Eat hearty!
Samosa chole chaat
Equipment
- Shallow cooking pot
Ingredients
- 5 samosas
- ¾ cup yoghurt leave out for a vegan recipe
- ¼ cup onions finely chopped
- ¼ cup tomatoes finely chopped
- 2-3 fresh chilis finely chopped
- 2-3 tbsp coriander leaves finely chopped
- 2-3 tbsp pomegranate pearls
- 1 tbsp chaat masala
- 1 tbsp roasted cumin powder
- 2-3 tbsp sugar
- 1 tbsp black salt kala namak
For the chole
- 1 cup chole/chickpeas boiled or canned
- 1 tsp anardana dried pomegranate seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 black cardamom
- 2-3 cloves
- ½ cup onion finely chopped
- 1½ tbsp ginger garlic paste
- 2-3 fresh chilis sliced
- ½ cup tomatoes finely chopped
- 2 tbsp chole masala
- 1 tsp amchur powder dried mango powder
- 1 tsp garam masala powder
- 2-3 tbsp coriander leaves finely chopped
- 2-3 tbsp oil
- salt to taste
For the coriander-mint chutney (green chutney)
- ½ cup coriander leaves
- ½ cup mint leaves
- 1 tsp cumin seeds
- 2-3 chilis optional
- 1 tbsp ginger roughly chopped
- 2 tbsp lemon juice
For the red chili chutney (red chili chutney)
- 5-6 dried red chilis soaked in hot water for 30 minutes
- 4-5 cloves garlic
- 1 tbsp vinegar
- salt to taste
For the dates and tamarind chutney (sweet chutney)
- ½ cup tamarind seedless
- ½ cup dates pitted and roughly chopped
- 1 cup jaggery
- 1 tsp ginger grated
- 1½ cups water
- 1 tsp pink salt
Instructions
To make the chutneys
- To make the green, spicy chutney, grind all its ingredients to a smooth paste along with ¼ cup water. Remove and set it aside
- To make the sweet and tangy chutney, set a sauce pan with all ingredients under "dates chutney" to cook over medium flame. Once the jaggery melts and the syrup thickens, remove from flame. Let this cool down then blend it to a smooth paste. Keep aside
- To make the red chili chutney, drain the chilis and grind it with the garlic, vinegar, water and salt to a smooth paste. Remove in a bowl and set it aside
To make the chole/chickpeas curry
- Heat the cooking pot with the oil, over medium heat, and temper it with the bay leaf, cardamom, cinnamon, cloves and anardana. Cook for a minute and then add in the onions, along with a pinch of salt
- When they turn soft and pink, add in the ginger garlic paste and chilis. Cook for couple minutes and add the tomatoes. Mix well and wait for them to turn mushy
- You could add some hot water to fasten the process. Once done, throw in all the spice powders along with ¼ cup hot water. Mix well and cook until the oil separates (5-6 minutes)
- Add the boiled/canned chickpeas (without it's water). Mix it in with the masalas throughly, add salt to taste and cook over medium low flame for 10-15 minutes - the longer you let it simmer the better it's consistency will be
- Mash some of the chole with your ladle, adjust the consistency of the curry by adding more water if you please. Turn the flame off and garnish with coriander leaves. Keep aside
Assembling the samosa chaat
- In a mixing bowl, whisk the yoghurt with the sugar and pink salt until creamy and lump free
- In a serving tray or individual plates, break the samosa into 4-5 parts, top it with 3-4 tablespoons of the chole masala/chickpea curry. Drizzle 2-3 tablespoons of the seasoned yoghurt and dust some chaat masala and roasted cumin powders over it
- Top these off with the chutneys as per your taste - you can use more or less of any of the chutneys as you prefer
- Next layer with the tomatoes, chilis (optional), onions, sev, coriander leaves and pomegranate pearls
- Serve and enjoy your delicious and chatpata samosa chole chaat right away!
Notes
- In case you are cooking the chickpeas from scratch, soak the raw pulse in water for 6-8 hours or overnight. Pressure cook with a tablespoon of salt and 2 cups of water until throughly cooked. Be careful to not overcook it, so that they don't loose their shape
- If you do not have dried pomegranate seeds or amchur powder, simply add a tablespoon of tamarind pulp when adding the chole/chickpeas to the masala and cook
- Chole masala should be available with any Indian grocer, however, it that's not available increase the amount of garam masala by a tablespoon in the recipe and add a tablespoon of coriander powder too
- 1 cup = 250 millilitre
- tbsp - tablespoon
- tsp - teaspoon
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