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"Samosa chole chaat - www.kitchenmai.com"
Kitchen Mai

Samosa chole chaat

A taste bud tingling snack made by layering samosas, chole masala and yogurt with chutneys etc that will have you asking for more! 
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 people
Course: Brunch, Snack
Cuisine: Indian
Calories: 311
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

To make the chutneys
  1. To make the green, spicy chutney, grind all its ingredients to a smooth paste along with ¼ cup water. Remove and set it aside
  2. 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
  3. 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
  1. 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
  2. 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
  3. 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)
  4. 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
  5. 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
  1. In a mixing bowl, whisk the yoghurt with the sugar and pink salt until creamy and lump free
  2. 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
  3. Top these off with the chutneys as per your taste - you can use more or less of any of the chutneys as you prefer
  4. Next layer with the tomatoes, chilis (optional), onions, sev, coriander leaves and pomegranate pearls
  5. Serve and enjoy your delicious and chatpata samosa chole chaat right away!
    "Samosa chole chaat - www.kitchenmai.com"

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