Samosa Chaat, a delightful Indian street food snack that's easy to make. It combines crunchy samosas with a chickpea curry called chole. The dish is then topped with a tangy tamarind sauce, fresh veggies, herbs, and crispy sev.
This recipe is great for snacks, appetizers, or a light meal. It's full of flavor and perfect for anyone who loves Indian street food. Follow this recipe to make a delicious Samosa Chaat at home.
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Ingredients and Substitutions Overview
To prepare Samosa Chaat, you'll need a selection of basic Indian spices, sauces, and fresh ingredients. Below is a detailed list of these, along with the additional toppings required to make this delicious snack.
- Samosas: Choose your favorite – frozen, store-bought, or your special homemade recipe.
- Curd (Whole Milk Yogurt): A creamy addition to mellow down the spice from the chole.
- Tamarind Sauce: This tangy delight is easy to whip up at home or can be picked up from any Indian grocery store.
- Green Chutney: Brings a zing and fresh taste to the chaat.
- Fresh Onions and Tomatoes: They add that much-needed crunch and freshness.
- Cilantro/Coriander Leaves: A sprinkle of cilantro goes a long way in adding flavor.
- Chaat Masala: The secret to that authentic street-style zing. If it's hard to find, try dry mango powder (amchur) instead. (P.S. It's not in the photo but you'll find it in the spice aisle of Indian stores.)
How to make Samosa Chaat?
Begin a flavorful journey with our Samosa Chaat recipe. We'll lead you through preparing Chole, assembling the Chaat, and topping it off perfectly. With photos and a video guide, you're all set to create this Indian street food favorite. Let's get started!
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Samosa Chaat
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, as needed
- 1 tsp Kasoori Methi
- 2 tbsp Coriander Leaves
- 1 tsp Ginger, julienned, to garnish
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
Instructions
Making Samosa Chaat
- 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.
Recipe Video
Chef's Notes and Tips
- 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.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Storage and Serving Suggestions
- Fresh is Best: Chaats are typically enjoyed fresh. It's not advisable to store the fully assembled Samosa Chaat.
- Preparation in Advance: You can prepare the chole and samosa ahead and refrigerate them for up to 2 days. Reheat and add fresh toppings when ready to serve.
- Versatile Serving Options: Savor the delightful Samosa Chaat as a snack, appetizer, or even a full meal. Perfect for parties, family gatherings, or to creatively use up leftover samosa and chole. Pair it with a warm cup of Masala Chai for the ultimate experience.
FAQ
Traditionally, Samosa Chaat is not considered healthy due to the oil-fried samosas and high-calorie sauces. However, for a healthier twist, you can bake the samosas and use homemade chutneys and sauces.
A samosa is a fried pastry filled with veggies or meat, typically served with sauces like tamarind and green chutney. Samosa Chaat, on the other hand, consists of crushed samosas topped with chole, chana masala, various sauces, curd, sev, and fresh vegetables.
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