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Easy Samosa Chaat With Chole

Tanvi Srivastava
Samosa chaat features crispy samosa bites topped with soft and tender chana masala (spicy chickpeas), yogurt, chaat spices and chutneys.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4 servings

Ingredients
  

For The Chole

  • 1.5 cup white chickpeas or 3.5 cup cooked/canned chickpeas
  • 1 tablespoon ginger finely chopped
  • 2-3 green chilies hot, adjust to taste
  • ½ teaspoon kashmiri chili powder
  • ½ tablespoon unsweetened tamarind paste or lemon juice
  • ¾ teaspoon salt adjust quantity to taste
  • 2 tablespoon cilantro chopped

For Chana Masala Powder (Or substitute with 2-3 teaspoon of store bought chole masala)

  • 1 teaspoon cumin seeds
  • 6 black peppercorn
  • 2 green cardamom
  • 2 cloves
  • 2-4 dried red chillies hot, adjust quantity to taste
  • 1.5 teaspoon coriander seeds

For Yogurt

  • 600 g whole milk yogurt I use whole milk greek yogurt or thick dahi (not too sour)
  • 3 tablespoon sugar or to taste
  • 1 teaspoon kala namak rock salt
  • ¼ teaspoon salt or to taste

For Samosa Chaat

  • 8 samosa I use medium sized potato samosa
  • ½ cup green chutney
  • ½ cup tamarind chutney
  • 1.5 teaspoon roasted cumin powder bhuna jeera, adjust quantity to taste
  • 2 teaspoon chaat masala powder adjust quantity to taste
  • 2 tablespoon sev or bhujia
  • ⅓ cup pomegranate arils
  • 2 tablespoon chopped cilantro
  • 1-2 green chillies (chopped) optional, adjust quantity to taste

Instructions
 

PREPARE THE SPICY CHANA MASALA

  • Soak the dried chickpeas in excess water overnight(or for 8-12 hours). Once soaked, drain & discard the water. Add the chickpeas to a pressure cooker. Add 2 cups water,½ teaspoon salt, a teaspoon of oil and two pinches of baking soda. If you want, you can add few whole spices like cardamom and bay leaf while boiling.
  • Close the lid of pressure cooker, place on a stove on medium high and cook for 2-3 whistles. Then, lower the heat and cook for 8-10 minutes or until the chana are tender but hold shape.
    Note - Feel free to use canned chickpeas. We need about 3.5 cup of boiled chickpeas.
  • While the chole are boiling, you can start dry roasting whole spices for chole masala. Place coriander seeds, dried red chillies, green cardamom, black peppercorns, cloves and cumin seeds in a small pan and dry roast on low heat.
    Again, this scratch made spice blend is optional, you could conveniently use store bought chole masala. You can also do rest of the preperation like chopping the ginger and green chillies and measuring out ingredients while the chickpeas are boiling.
  • Once cooled, add the roasted spices to a blender and grind to a powder. 
  • In a cooking pan (I use a 10 inch skillet), on medium heat, add oil and let heat up. 
  • Add chopped ginger and green chillies to the hot oil. Fry for 8-10 seconds but don't let brown.
  • Then add the boiled chickpeas along with the chickpeas stock(if any). If you are using canned chickpeas, add ½ cup water water.
  • To the chickpeas add the spice powder that we made along with salt and kashmiri chilli powder(for color). Mix and let the chana cook for 8-10 minutes. You can smash a few chickpeas while they cook with spices - this step helps in thickening the chole.
  • Finish the chana with fresh chopped coriander leaves and unsweetend tamarind paste for tang. Your chana masala is ready for samosa chaat.

ASSEMBLE SAMOSA CHAAT

  • While the chole are simmering, heat up your aloo samosa. You can crisp them until golden brown in air fryer or deep fry. Gather the rest of the ingredients such as chutneys and yogurt and let's assemble samosa chaat now.
  • Add chickpeas to a plate. I add about ¾ cup cup chole per serving.
  • Place lightly smashed samosa over the chole.I use 2 potato and peas samosas per plate.
  • Then add the cold yogurt and drizzle the green chutney and sweet imli chutneys.
  • Add chopped onions, (and green chilies if you want). Sprinkle bhuna jeera and chaat masala powder next. Adding ground spices at this stage seasons the raw onions.
  • Scatter sev on the chaat and finish with some pomegranate arils and fresh cilantro. Your chana samosa chaat is ready! Serve immediately.

Video

Notes

MAKE AHEAD TIPS (STORAGE)
Here is how you can plan ahead when serving samosa chaat for party.
  • Prepare the chole a day ahead or a few hours ahead and store refrigerated.
  • Make the green chutney and tamarind chutney 2-4 days ahead if you are using homemade.
  • You can also chop the onions, cilantro and green chilies(if using) and keep refrigetated.
SERVING
Samosa chaat is best served with piping hot samosas, warm chana and drizzle of cold yogurt(dahi). It is a beautiful combination of warm and chilled bites along with the different textures. As soon as you prepare the chaat plate, serve it immediately since you dont want the pastry of samosa to get soggy.
Alternatively, another way is that you can serve samosa on the side without breaking and the guests can smash themselves. This prevents soggy samosas.
If you are having a chaat party, consider making drinks such as jal jeera or mango shikanji (indian mango lemonade) on the side. And before you ask, yes, chai is a perfect accompainment too. If you are serving samosa chaat on Holi festival, consider serving with drinks such as thandai and rose falooda.
Tried this recipe?Let us know how it was!