Also known as Chole Samosa Chaat, this popular North Indian street-food is an mouth-watering conglomeration of layers of crispy samosas, savory chickpea curry, and various chutneys, toppings, and seasonings. It can be enjoyed as a meal or a snack. There is no set recipe, so you can get as creative as you like. Although there are a lot of spices added, it's not at all complicated, and it's delicious with hot naan bread.
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Ingredients
Ingredients
- 2 Tbsp (28g) Ghee
- 1/4 tsp (0.6g) BEST HING EVER
- 1 tsp (2g) black seeds
- 2 tsp (4g) kashmiri red chili powder
- 2 tsp (2g) cumin seeds
- 2-4 cloves garlic minced
- 1/2-1 inch piece fresh ginger root minced or grated
- 1 onion diced
- 1 tsp (6g) salt or to taste
- 1 tsp (3g) garam masala
- 1 tsp (2g) coriander ground
- 1 tsp (2g) Bombay chaat masala plus more to garnish
- 1 cup (240g) whole pealed tomatoes canned is fine
- cayenne pepper or red pepper flakes, or sliced fresh green chilis
- 3 cups (880g) chickpeas cooked or 1 can, drained and rinsed
- 1.5 cups (360ml) water
- 1 Indian Bay Leaf
Additionals for the Top
- 4 or more samosas cooked and torn or cut into bite-size pieces
- yogurt thinned with a little milk, as desired
- tamarind date chutney as desired
- mint chutney as desired
- pomegrate arils fresh or dried, as desired
- Bombay chaat masala to sprinkle over the top
Ingredients
Ingredients
Additionals for the Top
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Instructions
Instructions
- Melt ghee in a saucepan over medium heat. When hot, but not smoking, add hing, black seed, Kashmiri red chili, and cumin seeds, stirring for 20-30 seconds.
- Add garlic, ginger and onion, cooking and stirring for a few minutes.
- Stir in salt, garam masala, ground coriander, and Bombay chaat masala.
- Add tomatoes, cayenne pepper (or red pepper flakes or green chili), chickpeas, water and bay leaf.
- Simmer, covered and stirring occasionally for 20 minutes. Uncover; continue cooking another 5-10 minutes, smashing some of the chickpeas into the sauce until it has thickened, much like gravy.
To Serve
- Layer the bottom of a serving dish with half the samosa. Spoon the curry over it. Tuck the remaining samosa pieces into the curry evenly over the top and around the the sides.
- Drizzle the top with yogurt, mint chutney and tamarind date chutney. Garnish with a pomegranate seeds and sprinkling of Bombay chaat masala.
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