Chana Samosa Chaat
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.
Servings
3-4people
Servings
3-4people
Ingredients
Ingredients
  • 2 Tbsp (28g) Ghee
  • 1/4tsp (0.6g) BEST HING EVER
  • 1tsp (2g) black seeds
  • 2tsp (4g) kashmiri red chili powder
  • 2tsp (2g) cumin seeds
  • 2-4cloves garlicminced
  • 1/2-1inch piece fresh ginger rootminced or grated
  • 1 oniondiced
  • 1tsp (6g) saltor to taste
  • 1tsp (3g) garam masala
  • 1tsp (2g) corianderground
  • 1tsp (2g) Bombay chaat masalaplus more to garnish
  • 1cup (240g) whole pealed tomatoescanned is fine
  • cayenne pepperor red pepper flakes, or sliced fresh green chilis
  • 3cups (880g) chickpeascooked or 1 can, drained and rinsed
  • 1.5cups (360ml) water
  • 1 Indian Bay Leaf
Additionals for the Top
  • 4 or more samosascooked and torn or cut into bite-size pieces
  • yogurtthinned with a little milk, as desired
  • tamarind date chutneyas desired
  • mint chutneyas desired
  • pomegrate arilsfresh or dried, as desired
  • Bombay chaat masalato sprinkle over the top
Instructions
Instructions
  1. 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.
  2. Add garlic, ginger and onion, cooking and stirring for a few minutes.
  3. Stir in salt, garam masala, ground coriander, and Bombay chaat masala.
  4. Add tomatoes, cayenne pepper (or red pepper flakes or green chili), chickpeas, water and bay leaf.
  5. 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
  1. 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.
  2. Drizzle the top with yogurt, mint chutney and tamarind date chutney. Garnish with a pomegranate seeds and sprinkling of Bombay chaat masala.