How to make Samosa Chole Chaat -
A quick and easy recipe to make scrumptious and flavourful Samosa Chaat right in the comfort of your kitchen
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ready made samosas, Chickpeas (kabuli chane)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Mithai Toast Sprouted Moong Ka Pizza Noodle And Sago Cutlets Thai Mini Pizza
Samosa Chole Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Samosa Chole Chaat Recipe
Ready made samosas 4
Chickpeas (kabuli chane) soaked overnight and drained 1 cup
Tea bags 3
Salt to taste
Ghee 2 tablespoons
Cumin seeds 2 teaspoons
Dried pomegranate seeds 1 tablespoon
Large onion finely chopped 1
Ginger-garlic-green chilli paste 1 tablespoon
Red chilli powder 1 teaspoon
Chole masala 2 tablespoons
Dried mango powder (amchur) 1 teaspoon
Coriander powder 2 teaspoons
Garam masala powder 1 teaspoon
Medium tomatoes quartered 2
Green chillies slit 3-4
Yogurt as required
Sweet tamarind chutney as required
Green chutney as required
Onion chopped as required
Tomato chopped as required
Sev as required
Fresh coriander leaves to garnish
Chaat masala to sprinkle
Method
Step 1
Put the chickpeas in a pressure cooker, add tea bags, salt and sufficient water. Put the lid on and cook under pressure on medium heat till 6-8 whistles are given out. Open the lid once the pressure is completely released and discard tea bag.
Step 2
To make chole, heat ghee in a large non-stick pan, add cumin seeds and dried pomegranate seeds and saute till the cumin seeds change colour.
Step 3
Add onion, mix and sauté till golden brown. Add ginger-garlic-green chilli paste, mix and sauté till raw smells disappear.
Step 4
Add red chilli powder, chole masala powder, dried mango powder, coriander powder and garam masala, mix and sauté for 30 seconds. Add 1½ cups water and mix well. Add chickpeas along with the stock and mix well.
Step 5
Add tomatoes and green chillies, mix well, cover and cook till tomatoes are cooked. Take the pan off the heat.
Step 6
Crush the samosas lightly and keep one on each serving plate, pour some chole over the samosa. Drizzle yogurt, sweet tamarind chutney, green chutney, chopped onion, chopped tomato and sev. Sprinkle coriander leaves and chaat masala on top and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
