SAMOSA CHAAT
This is a dish that—like the act of melting cheese on anything—would have to try very hard to be bad. Tangy, spicy Samosa Chaat!
Spicy channa (chickpeas) are served with aloo samosa and dollops of sweet yogurt and chutneys. 🤤 This will surely satisfy your taste buds
CHAAT aka Street food! Can there ever be anything better? If you would ask me, I would say no. I can be biased and I would accept that but in my opinion there’s nothing better than street food. Have you ever heard of anyone, who doesn’t love Chaats?
Nothing, I would say nothing beats street food! I am a hardcore chaat fan, which am sure most of you can tell by now. I have a tendency to have a love affair with certain types of food and the obsession can be clearly seen in my posts…sorry but I am not sorry 😬💁🏻.
You give me these street food snacks and I will indulge into it, without a second thought! Trust me, as I am writing about this, my mouth is watering. Chaats are pure bliss, indeed!
Components of Samosa Chaat
Now, this chaat has several components to it. Let’s see what these are!
Samosa: of course the main ingredients and star of the recipe here. You can either make homemade samosa or get samosa from stores.
Especially if you are serving them at a party and running short on time, the short cuts are more than welcome!
Chole/channay: aka the chickpea curry! For this samosa chaat recipe, I used my favorite channa recipe which I use for few of my other chaat recipes too.
Yogurt: yogurt an essential ingredient in most chaats.
Chutneys: of course no chaat is complete without good chutneys. This recipe calls for green chutney (also known as pudina chutney) and tamarind/imli chutney.
Extra garnishes: and the chaat is finally topped with sev, pomegranate arils and cilantro.
This samosa chaat is best served immediately. Once you have layered everything together, just serve it.
Channa recipe:
1 can chickpeas/ channa
1 medium onion
1 big tomato
1 tbsp zeera
1tsp chilli powder
1tsp Corrinader powder
1/2 tsp salt
1/2 cup imli chutney
2 tbsp oil
Method:
Sauté onion in oil till light gold or translucent. Add the tomato and mix. Cook till tender about 7-10 minutes. Then add all the spices and mix. Now add the channa and coat well to incorporate everything together. Lastly add the imli and cook for 3-5minutes and keep aside.
For the Chaat
4 samosa homemade or store bought
3-4 tbsp yogurt for serving, should be well beaten with 1 tbsp sugar, 1 tsp cumin powder and 1 tsp water.
green chutney for serving — a basic standard recipe off coriander, mint, green chili, garlic, salt and lemon juice blitz together.
Imli/ tamarind chutney for serving— recipe below 👇🏼
chopped coriander for serving
sev for serving
pomegranate arils for garnishing (optional)
chaat masala to sprinkle
IMLI CHUTNEY
INGREDIENTS
100 grams tamarind, (imli), soaked in 1 cup water, mashed and passed through a sieve to make tamarind paste
1 teaspoon fennel powder (saunf)
1⁄2 tablespoon ginger powder, (sonth)
100 grams jaggery (gur)
1⁄2 teaspoon red chilli powder
1⁄2 teaspoon roasted cumin powder
1 teaspoon black salt, (kala namak)
1 teaspoon chaat masala
COOKING METHOD
Place a saucepan on medium heat. Pour in tamarind paste, stir, and then add fennel powder (saunf), ginger powder (sonth), and jaggery (gur). Stir and cook for 2 to 3 minutes till jaggery has melted and dissolved completely.
Toss in red chilli powder, roasted cumin powder, black salt (kala namak), and chaat masala. Simmer for 4 to 5 minutes until it thickens in consistency. Remove from heat and allow to cool.
Cook’s note: Imli Chutney can be stored in an airtight container in the refrigerator for 30 days
To Serve Samosa Chaat
To make a plate of samosa chaat, place 1 cup of prepared channa into the serving platter. Top with dollops of yogurt.
Then roughly break 2 samosa and place them on top of yogurt. Top the samosa with more channa, green chutney and tamarind chutney.
And finally garnish the Samosa Chaat with sev, corriander, pomegranate arils (if using). Sprinkle chaat masala and serve immediately. ENJOY
