Samosa Chaat Recipe (Street Style)

Name: Samosa Chaat Recipe (Street Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup dried chickpeas (or 3 cups cooked or canned chickpeas); 3 tbsp oil; ½ tsp carom seeds ((ajwain)); ⅔ cup or 2 medium- sized or 100 grams onions (– finely chopped); 1 cup or 150 grams or 3 medium-sized tomatoes (– finely chopped); 2 tsp ginger garlic paste (or 1 inch ginger and 7 garlic cloves - crushed to paste in mortar pestle); 2–3 green chilies (– slit or sliced); ¼ tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 2½ cup water (– if chana takes less time to cook then add 2 cups water); 1 tsp garam masala (or chana masala powder); 1 tsp dry mango powder ((amchur powder)); ½ tsp black salt; ½ tsp rock salt ((edible and food grade) or regular salt or add as per taste); 1 small bowl Tamarind Chutney; 1 small bowl Garlic Chutney; 1 small bowl Coriander Mint Chutney; sev (as required, optional); ½ cup finely chopped onions; chaat masala (as required); ¼ cup coriander leaves (– chopped); lemon juice (as required); curd ((yogurt), optional); fried green chilies (– optional); 10 to 12 small samosas (or 5 to 6 medium to large samosas)

By Dassana Amit · VegrecipesofindiaPublic

Your rating · the average is public, yours is not

Samosa Chaat is made with samosas, chana masala, yogurt, chutneys, and spices. The crispy samosa is topped with chickpea curry and flavorful condiments. This popular North Indian chaat makes a filling and tasty snack.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6

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This recipe was taken from Samosa Chaat Recipe (Street Style) · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1 cupdried chickpeas (or 3 cups cooked or canned chickpeas)
3 tbspoil
0.5 tspcarom seeds ((ajwain))
0.67 cupor 2 medium- sized or 100 grams onions (– finely chopped)
1 cupor 150 grams or 3 medium-sized tomatoes (– finely chopped)
2 tspginger garlic paste (or 1 inch ginger and 7 garlic cloves - crushed to paste in mortar pestle)
2–3green chilies (– slit or sliced)
0.25 tspturmeric powder
1 tspred chili powder
1 tspcoriander powder
2.5 cupwater (– if chana takes less time to cook then add 2 cups water)
1 tspgaram masala (or chana masala powder)
1 tspdry mango powder ((amchur powder))
0.5 tspblack salt
0.5 tsprock salt ((edible and food grade) or regular salt or add as per taste)
1small bowl Tamarind Chutney
1small bowl Garlic Chutney
1small bowl Coriander Mint Chutney
—sev (as required, optional)
0.5 cupfinely chopped onions
—chaat masala (as required)
0.25 cupcoriander leaves (– chopped)
—lemon juice (as required)
—curd ((yogurt), optional)
—fried green chilies (– optional)
—10 to 12 small samosas (or 5 to 6 medium to large samosas)

Steps

1
Soak 1 cup dried chickpeas in enough water for 7 to 8 hours or overnight.
2
Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.
3
Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter.
4
Then add ⅔ cup chopped onions and sauté them till they turn translucent.
5
Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
6
Then add 1 cup finely chopped tomatoes. Mix well.
7
Next add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Mix very well.
8
Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste.
9
Then add 2 to 3 green chilies (slit) and the chickpeas.
10
Mix very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste.
11
Add 2.5 cups water. If chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook.
12
Pressure cook for 12 to 14 minutes on medium flame.
13
When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chana. If the chana still feels uncooked, then pressure cook for some more time.
14
Keep the cooker on the stove top and simmer chana masala on a medium flame. Mash a few chickpeas so as to thicken the gravy.
15
When the chana masala starts simmering, add 1 teaspoon garam masala powder or chana masala powder & 1 teaspoon dry mango powder (amchur powder). Mix very well.
16
Continue to cook till the gravy has become thick slightly. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.
17
Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature.
18
In a serving plate, add the hot chana masala.
19
Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.
20
Top with some green chutney, some red chili garlic chutney and some sweet tamarind dates chutney
21
You can add the sweet and spicy chutney less or more and as per your requirements.
22
Now add some chopped onions.
23
Sprinkle some chaat masala powder and some coriander leaves. Drizzle with some lemon juice.
24
Serve samosa chaat immediately. prepare remaining servings of the samosa chaat this way.

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Per portion

Calories: ~61.5 kcal
Protein: ~6.2 g
Fat: ~8.5 g
Carbs: ~18.9 g
Fiber: ~0.6 g
Sodium: ~4.3 mg

14 ingredients still need USDA food links. turmeric powder, red chili powder, small bowl Coriander Mint Chutney, lemon juice (as required), curd ((yogurt), optional), 10 to 12 small samosas (or 5 to 6 medium to large samosas) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

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