The yummy crispy samosas crumbled then topped with chole, chutney and seasonings is sheer delight! Nothing, I would say nothing beats the Indian street food! I am a hardcore chaat fan. Chaats, samosas, parathas, tikki, chole bhature and what not. You give me these street food snacks and I will indulge into it. Without a second thought! Trust me, as I am writing about these chaats and snacks, my mouth is watering like nothing. Indian chaats are pure bliss, indeed! Dahi samosa chaat is an indulgence. But, to make it healthy, I would recommend you to either bake the samosas or air fry them. This will surely cut down on calories without compromising much on its taste. Or you can make the samosa crust using whole wheat flour as well.
What does chaat mean?
As we are talking about chaats today, let me tell you what is it actually! Chaat is a name that represents the savoury snacks mostly served at road side stalls or food carts in India. Hence, the term chaat refers to almost all the Indian street foods. Though the origin of chaat is North India (UP), now they are very popular across the country and rest of the South Asia. Various chaat recipes that are popular across the country are Ragda pattice, Aloo Chaat, Ragda Chaat, Dahi pakodi Chaat and so much more. These are just to name a few. Now a days, these are also served as an appetizer or starter in Indian restaurants as well in parties and weddings.
What is in a Samosa?
Samosa is basically an all purpose flour pastry stuffed with different fillings and then deep fried to golden and crisp. The filling can of boiled and mashed potatoes, peas, or any vegetables of your choice. It can also be of mince lamb or chicken. But, for the chana samosa chaat, usually the aloo samosa is used as the base. If you want to make the best samosa at home, then please find the link here.
Ingredients Of Samosa Chaat
A plate of samosa chaat has layers of different elements in it. So, whenever you plan to make them at home, ensure to keep all the elements ready before you assemble the chaat.
Samosa :
I have used homemade punjabi samosa to make this recipe. You can use the store bought ones or get them fro. your favorite halwai shop. For us, the family of four, I usually make samosa at home. But when you have to make them in large numbers, especially for parties or get togethers, you can get it from the shop and proceed.
Chole Masala :
Chole is the chickpea curry and the another main element of the chaat. I will be showing you the chole masala recipe for the chaat that you can easily make at home. The preparation and cooking the chickpeas can be done a day ahead. Yogurt : Thick and well whisked chilled yogurt elevates the dish a notch higher. I use it without any seasonings. But, you can add little sugar into it, if you like it to be little sweet in chaats. Chutneys : Two types of chutneys goes in the chaat. One is spicy green chutney and the other is sweet tamarind chutney. I have the recipe for both chutneys on the blog. So, you can make them in large batch and store them. This way the work gets easier and chaat assembly is less time consuming. You can make the chaats at anytime of the day. Seasonings : I always use some chaat masala powder and some red chili powder as like it little spicy and tangy. You can use both or skip either of them as per your liking. Some times, even the roasted cumin powder gives nice nutty hint to the chaat. so you can consider adding it, if you like the flavour of cumin. Chaat Garnishes : Top the chaat with lemon juice, chopped green chillies, chopped onions, chopped coriander leaves and some nylon sev (fine sev). Green chillies are optional, you can add or skip it to suit to your taste.
Step by Step Photos - Making The Samosa Chaat
Preparation and making of chole
To begin with, clean wash and soak the chickpeas in enough water for overnight.
In a pressure cooker, heat oil. Add bay leaves, cinnamon sticks and cumin seeds, fry for few seconds. Photo 1 Add ginger garlic paste and chopped green chillies, fry for another 30 seconds. Photo 2 Then, add finely chopped onions and cook until the onions and soft snd pink. Photo 3 Add finely chopped tomatoes, and cook on a medium flame for 2-3 minutes. Or until they are mushy. Photo 4 Then, add red chilli powder, turmeric powder, coriander powder and cumin powder. Cook for 1-2 minutes or until spices starts leaving the oil. Photo 5 Add soaked and strained chickpeas (chole), salt and chaat masala, and garam masala powder. Mix well. Photo 6 Then, add 3 cups of water and mix. Pressure cook the chole until done. Let the pressure release naturally. Photo 7 Finally, add kasuri methi and mix. Mash the chole slightly with the back of the spoon, such that few are mashed and few remains intact. Photo 8 Chole is ready and now gather all the other ingredients to assemble the chaat.
How to serve Samosa Chaat?
On plate, roughly break one samosa into pieces. Do not crumble the samosas into very small pieces. Photo 9 Top it with cooked chole and then whisked yogurt. Sprinkle some lemon juice over it. Dress the chaat with green chutney, sweet tamarind chutney, red chilli powder and chaat masala. Photo 10 & 11 Finally garnish the chana samosa chaat with sev, chopped green chilies, chopped onions and chopped coriander leaves (cilantro). Photo 12 Serve immediately.
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