Chole Samosa Chaat Recipe

Tempting aromas wafting on streets with spicy tangy flavours and colourful visuals calls for a delish street food treat. Our recipes today combine the popular street food of India with the classic Punjabi chana masala.

Chole Samosa Chaat

A popular roadside snack in Delhi, this dish is a fusion of crispy samosas, piping hot chana masala, cool curd, tangy and sweet chutneys crunchy onions and sev and the result is mouth-watering potpourri of deliciousness.

Ingredients

For Chole

• 2 cups Kabuli Chana, soaked and boiled
• 2 tbsp cooking oil
• 2 Garlic cloves, minced
• 1 inch Ginger, julienned
• 1 cup Tomatoes, chopped
• 1 Green Chilli, chopped
• 2 tsp Cee Pee Punjabi Choley Masala Powder
• 1 tsp Black Salt
• 1 tsp Ceepee Kashmiri Red Chilli Powder
• ½ tsp Ceepee Amchur
• Salt to taste

For Chaat

• 4 Samosas
• 4 tbsp Tamarind Jaggery Chutney
• 6 tsp Coriander Chutney
• 2 tsp Ginger Garlic and Tomato Chutney
• 2 tbsp Onions, finely chopped
• 4 tbsp Crispy Sev
• 4 tbsp Coriander Leaves, finely chopped (for garnish)

Method

For the Choley

1. In a pan or a wok, heat some oil and add garlic and ginger. Sauté for few seconds on medium flame until the raw smell of garlic is gone.
2. Add tomatoes, mix it well and cook the content until tomatoes are mushy and soft. Stir occasionally over medium flame. It will take approximately 4 to 5 minutes.
3. Next, add green chillies, black salt, red chilli powder, Punjabi chole masala powder, amchur, little salt and 2 tbsp of water. Mix it well and cook the masala for one minute while stirring it occasionally.
4. 4. Add boiled chickpeas and ¼ cup of water. Mix once again evenly and let the chanas cook for around 4-5 minutes while mashing chanas gently using a masher.
5. 5. Once cooked to desired consistency, divide them in four equal parts and keep aside.

For Chole Samosa Chaat

1. For chaat, in a bowl roughly break a samosa into small pieces. Put a portion of chana prepared over it evenly.
2. Pour a tbsp of tamarind chutney, 1½ tsp of green chutney, a tbsp of onions and a tbsp of sev over the chana samosa mixture. Garnish with coriander leaves.
3. Repeat the steps for 3 more plates and serve fresh and crispy chaat.

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