Get cooking with this mouthwatering Chole Samosa Chaat recipe by Chef Vinod Rana of Oye Kake.
Ingredients
- 1 cup dried chickpeas or 3 cups cooked or canned chickpeas
- 3 tbsp oil
- ½ tsp carom seeds (ajwain)
- ⅔ cup finely chopped onions or 2 medium-sized onions, chopped or 100 grams onions, chopped
- 1 cup finely chopped tomatoes or 150 grams tomatoes or 3 medium size tomatoes
- 2 tsp ginger-garlic Paste or 1-inch ginger and 7 garlic cloves – crushed to paste in a mortar pestle
- 2 to 3 green chillies, slit or sliced
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2.5 cups water – if channa takes less time to cook then add 2 cups of 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
- 10 to 12 small samosas or 5 to 6 large samosas
- 1 small bowl of Tamarind Chutney
- 1 small bowl of red chilli garlic chutney
- 1 small bowl of coriander mint chutney
- Sev as required, optional
- ½ cup finely chopped onions
- Chaat masala, as required
- ¼ cup chopped coriander leaves
- Lemon juice as required
- Curd (yogurt) – optional
- Fried green chillies, optional
Method
For the Chana Masala
- Soak 1 cup of dried chickpeas in enough water for 7 to 8 hours or overnight.
- The next day, drain all the water and rinse the chickpeas with fresh water. Keep aside.
- Heat 3 tablespoons oil in a 3-litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter.
- Then add ⅔ cup chopped onions and sauté them till they turn translucent.
- Next, add 2 teaspoons of ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
- Then add 1 cup of finely chopped tomatoes. Mix well.
- Next add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder and 1 teaspoon coriander powder. Mix very well.
- 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.
- Then add 2 to 3 green chillies (slit) and the chickpeas.
- 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.
- Add 2.5 cups of water. If chana takes less time to cook then add 2 cups of water. Depending on the quality of channa, it may take less or more time to cook.
- Pressure cook for 12 to 14 minutes on medium flame.
- When the pressure falls down on its own in the cooker, open the lid and check the doneness of the channa. If the channa still feels uncooked, then pressure cook for some more time.
- Keep the cooker on the stovetop and simmer chana masala on medium flame. Mash a few chickpeas so as to thicken the gravy.
- 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.
- 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.
Assembly
- Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature.
- On a serving plate, add the hot channa masala.
- Break or smash 1 small to medium-sized samosa and add it on top of the channa masala layer.
- Top with some green chutney, some red chilli garlic chutney and some sweet tamarind dates chutney
- You can add the sweet and spicy chutney less or more as per your requirements.
- Now add some chopped onions.
- Sprinkle some chaat masala powder and some coriander leaves. Drizzle with some lemon juice.
- Serve samosa chaat immediately. Prepare the remaining servings of the samosa chaat this way.
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