Samosa Chaat

Samosa chaat recipe with step-by-step photographs – lip smacking chaat recipe made with samosas, chana masala, numerous chutneys and spices. This is likely one of the well-liked chaat snack recipe from North India and makes for a filling snack.

samosa chana chaat served on a white plate with spoon

Few months again, once I had made baked samosas, I had additionally made this samosa chana chaat. One of many batch of the samosas, I had air fried and it had been these samosas that I had used. Thus having a wholesome chaat recipe. Wholesome additionally because the samosa crust was comprised of entire wheat flour.

To make this tasty samosa chaat, you’ll need in fact samosas. You’ll be able to both Make the samosa at residence or get them from the halwai. If making them at residence, then you could have the choice of frying or baking them. Then you definately additionally have to have the three chaat chutneys:

  1. Mint Chutney
  2. Red chili chutney (spicy chutney)
  3. Sweet chutney

You can also make these chutneys earlier than hand and preserve them prepared. Within the publish, I’m sharing the chana masala recipe as this chana masala is an easy and straightforward one to organize. The whole lot is cooked in a single pot. Right here I’ve used the strain cooker for sooner cooking, however you may as well prepare dinner in a pot or pan. You can even examine this chana masala recipes:

  1. Amritsari chole
  2. Chole Recipe

As soon as every little thing is prepared, then you definately simply have to assemble and serve the samosa chaat to your loved ones or pals.

Step-by-Step Information

Learn how to make Samosa Chaat

Making ready chana masala:

1. Soak 1 cup of dried chickpeas in sufficient water for 7 to eight hours or in a single day.

Make certain the chickpeas are contemporary and inside their shelf life. The aged chickpeas take extra time to prepare dinner and likewise don’t style pretty much as good because the chickpeas which are contemporary and of their shelf life.

soaked chickpeas

2. Subsequent day drain all of the water and rinse the chickpeas with contemporary water. Maintain apart.

chickpeas in a bowl

3. Warmth 3 tablespoons oil in a 3 litre strain cooker. Add ½ teaspoon carom seeds (ajwain) and allow them to splutter on low warmth.

carom seeds in a pressure cooker

4. Then add ⅔ cup chopped onions. Maintain the warmth to low to medium-low.

onions added

5. Sauté the onions stirring usually until they flip translucent.

sauteing onions

6. Subsequent add 2 teaspoons ginger-garlic paste. Sauté until the uncooked aroma of each ginger-garlic goes away.

ginger garlic paste added

7. Then add 1 cup of finely chopped tomatoes. Stir and blend nicely.

chopped tomatoes added
  • 8. Subsequent add the next floor spices:
  • ¼ teaspoon turmeric powder (floor turmeric)
  • 1 teaspoon pink chili powder
  • 1 teaspoon coriander powder (floor coriander)

Stir and blend very nicely.

spices added

9. Saute this onion-tomato masala until the tomatoes soften and change into pulpy. Additionally, you will see some oil releasing from the perimeters of the masala paste.

sauteing onion tomato masala

10. Then add 2 to three inexperienced chilies (slit).

green chilies added

11. Subsequent add the chickpeas.

chana added

12. Stir and blend the chickpeas very nicely with the masala after which add ½ teaspoon black salt, ½ teaspoon rock salt or common salt or add salt as per style.

mixing chickpeas with the masala

13. Add 2.5 cups of water. if chana takes much less time to prepare dinner then add 2 cups water. Relying on the standard of chana, it might take much less or extra time to prepare dinner.

water added

14. Strain prepare dinner for 12 to 14 minutes on medium warmth. When the strain falls down by itself within the cooker, then open the lid and examine the doneness of the chickpeas. If the chickpeas nonetheless feels raw, then strain prepare dinner for some extra time.

checking doneness of chickpeas

15. Maintain the cooker on the stovetop and simmer chana masala on a medium warmth. Mash just a few chickpeas in order to thicken the gravy.

When the chana masala begins simmering, add 1 teaspoon garam masala powder (or chana masala powder) and 1 teaspoon dry mango powder (amchur powder). Stir and blend very nicely.

garam masala added

16. Proceed to prepare dinner until the gravy turns into barely thick.

cooking the curry till it becomes slightly thick

17. There needs to be no watery consistency within the chana masala and the gravy needs to be medium to medium-thick. Maintain apart.

cooked chana masala in a spoon

Assembling samosa chaat

1. Take the samosas and the chutneys. Heat the samosas in an oven, microwave or in a pan if they’re at room temperature. Right here is the hyperlink for making the Punjabi Samosa Recipe from scratch at residence.

samosa on a plate

2. In a serving plate, add the recent chana masala.

chana masala on a plate

3. Break or smash 1 small to medium sized samosa and add it on high of the chana masala layer.

samosa added to chana masala on plate

4. Prime with some inexperienced chutney.

green chutney added

5. Then high with some pink chili garlic chutney.

red chili chutney added

6. Subsequent add some candy tamarind dates chutney. You’ll be able to add the candy and spicy chutney much less or extra and as per your necessities.

sweet chutney added

7. Now add some chopped onion.

chopped onions added

8. Sprinkle some chaat masala powder.

chaat masala powder added

9. Garnish with some coriander leaves and drizzle some lemon juice. Put together the remaining servings of the samosa chaat this fashion.

In order for you you may as well add contemporary curd, fried inexperienced chilies or sev and crushed papdi within the toppings.

prepared samosa chaat on the plate

10. Serve samosa chaat instantly. Two extra scrumptious snacks you can also make with samosas are Samosa sandwich and Samosa pav.

samosa chana chaat served on a white plate with spoon


In case you are on the lookout for extra Chaat recipes then do examine:

Please you’ll want to fee the recipe within the recipe card or depart a remark under in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

samosa chaat served on a white plate.

Samosa Chaat

Samosa chaat is a lip-smacking chaat made with samosa, chickpea curry, numerous chutneys and spices.

4.91 from 20 votes

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

making ready chana masala

  • Soak 1 cup dried chickpeas in sufficient water for 7 to eight hours or in a single day.

  • Subsequent day drain all of the water and rinse the chickpeas with contemporary water. Maintain apart.

  • Warmth 3 tablespoons oil in a 3 litre strain cooker. Add ½ teaspoon carom seeds (ajwain) and allow them to splutter.

  • Then add ⅔ cup chopped onions and sauté them until they flip translucent.

  • Subsequent add 2 teaspoons ginger-garlic paste. Sauté until the uncooked aroma of each ginger-garlic goes away.

  • Then add 1 cup finely chopped tomatoes. Combine nicely.

  • Subsequent add ¼ teaspoon turmeric powder, 1 teaspoon pink chili powder and 1 teaspoon coriander powder. Combine very nicely.

  • Saute this onion-tomato masala until the tomatoes soften and change into pulpy. Additionally, you will see some oil releasing from the perimeters of the masala paste.

  • Then add 2 to three inexperienced chilies (slit) and the chickpeas.

  • Combine very nicely with the masala after which add ½ teaspoon black salt, ½ teaspoon rock salt or common salt or add salt as per style.

  • Add 2.5 cups water. If chana takes much less time to prepare dinner then add 2 cups water. Relying on the standard of chana, it might take much less or extra time to prepare dinner.

  • Strain prepare dinner for 12 to 14 minutes on medium flame.

  • When the strain falls down by itself within the cooker, then open the lid and examine the doneness of the chana. If the chana nonetheless feels raw, then strain prepare dinner for some extra time.

  • Maintain the cooker on the range high and simmer chana masala on a medium flame. Mash just a few chickpeas in order to thicken the gravy.

  • When the chana masala begins simmering, add 1 teaspoon garam masala powder or chana masala powder & 1 teaspoon dry mango powder (amchur powder). Combine very nicely.

  • Proceed to prepare dinner until the gravy has change into thick barely. There needs to be no watery consistency within the chana masala and the gravy needs to be medium to medium-thick. Maintain apart.

assembling samosa chaat

  • Take the samosas and the chutneys. Heat the samosas in an oven, microwave or in a pan if they’re at room temperature. 

  • In a serving plate, add the recent chana masala.

  • Break or smash 1 small to medium sized samosa and add it on high of the chana masala layer.

  • Prime with some inexperienced chutney, some pink chili garlic chutney and a few candy tamarind dates chutney

  • You’ll be able to add the candy and spicy chutney much less or extra and as per your necessities.

  • Now add some chopped onions.

  • Sprinkle some chaat masala powder and a few coriander leaves. Drizzle with some lemon juice. 

  • Serve samosa chaat instantly. put together remaining servings of the samosa chaat this fashion.

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This Samosa Chaat publish from the archives first printed in Jan 2017 has been republished and up to date on November 2022.

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