Best Samosa Chaat – Samosa Chole Chat – Punjabi Samosa Chaat at Home – Indian Street Food

Samosa Chaat is a tangy, hearty and spicy north Indian street food! This popular Indian snack is made with crispy crunchy samosa, spicy chole (chickpea curry), yogurt, chutenys and spices!

#indianstreetfood #samosachaat #recipevideo #indianfood

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Step-by-step recipe: https://www.mygingergarlickitchen.com/samosa-chaat/
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Yields: 6 servings

Ingredients For the Chole
☛ 2 cups dry chickpeas (Kabuli chana)
☛ 3 black tea bags (or 1 tablespoon of black tea leaves wrapped in a muslin cloth)
☛ 2 bay leaves (tej patta)
☛ 1-inch cinnamon stick (dalchini)
☛ 4-5 cloves (laung)
☛ 4-5 black peppercorns (kali mirch)
☛ 1 black cardamom pod (moti or kali ilaichi)
☛ Salt to taste
☛ 3-4 tablespoons oil or ghee
☛ 1 teaspoon cumin seeds (jeera)
☛ Pinch of asafoetida (hing powder)
☛ 2 teaspoons homemade ginger-garlic paste (adrak lehsun ka paste)
☛ 3/4 cup onion paste (make it by blending onions in a blender)
☛ 1/2 teaspoon turmeric powder (haldi powder)
☛ 1/2 teaspoon roasted cumin powder (jeera powder)
☛ 1 teaspoon coriander powder (dhaniya powder)
☛ 1 teaspoon red chili powder (lal mirch powder)
☛ 1 teaspoon dried mango powder (amchur powder)
☛ 1.5 tablespoons chole or chana masala powder
☛ 1 cup tomato puree (you can use homemade or store-bought)
☛ Water, as needed needed
☛ 2 tablespoons crushed kasuri methi
☛ 2 small-sized green chilies, slit (lambi kati hui hari mirch)
☛ 4-5 tomato slices
☛ 10-12 thinly sliced onions rings
☛ 1 tablespoon ginger juliennes
☛ 1/2 teaspoon garam masala powder
☛ 1 tablespoon coriander leaves, chopped
For the Chaat
☛ 14 medium-sized samosa (you can use homemade or store-bought)
☛ Plain, thick-whisked yogurt for serving
☛ Sweet tamarind chutney for serving, as needed
☛ Cilantro chutney or coriander chutney for serving, as required
☛ Nylon (thin) sev for serving
☛ Pomegranate arils for garnishing (optional)
☛ Chaat masala and red chili powder to sprinkle, as required
☛ 1/2 cup chopped onions for serving
☛ 1-2 tablespoons chopped cilantro leaves for serving

How to make Chole
1. Rinse and soak dried chickpeas in enough water for 8-10 hours or overnight. In the morning drain the water and rinse the chickpeas with fresh running water.
2. Transfer the rinsed chickpeas to a pressure cooker. Then add salt, tea bags, and whole spices. Also, add about water and stir.
3. Cover the pressure cooker and pressure cook chickpeas for 4-5 whistles on low heat. Discard the tea bags and set is aside.
4. Heat oil/ghee in a pan over medium heat. Add cumin seeds and saute them until they are fragrant.
5. Next, add bay leaf, asafetida, and ginger-garlic paste. Sauté for 1 minute, then add onion paste and sauté it for 4-5 minutes.
6. When the onion is slightly translucent, add the turmeric powder, roasted cumin powder, coriander powder, red chili powder, dry mango powder black salt, and chole masala. Mix everything well. Stir continuously and saute for about 1 minute or until the spices start oozing with oil.
7. Next, add tomato puree and stir well to combine. Let the puree cook for 2 minutes. Add 1/2 cup water and cook for 2 minutes.
8. After that, add Kasuri methi, green chili, sliced tomatoes, sliced onions, and ginger julienne. Mix it well. Add water and mix everything. Cover the pan with a lid and let the masala cook for 5-6 minutes or until the tomatoes are cooked and the raw smell goes off.
9. Uncover the pan, and add the cooked tomato masala to the boiled chickpeas along with 1/2 cup of water.
10. Mix everything well. Then add salt to taste and garam masala powder and mix. Check for seasoning, and add more salt if required. Also, you can adjust the amount of water and spices at this point. Let it cook for 10-12 minutes. Add chopped cilantro and mix. Cook for 2 more minutes.
11. Chole is ready. Keep it covered and gather all the chaat ingredients.

To Assemble Samosa Chaat
1. To make one plate of samosa chaat, place 2 hot and crisp samosas on a serving plate and roughly break them. Pour about 2-3 ladlefuls of hot chole on top of the samosas. Break 1/2 samosa and place it on top. Top with some more chole. Drizzle plain yogurt, tamarind chutney, and cilantro chutney.
2. Garnish them with cilantro, onion, sev, and pomegranate arils. Sprinkle with some chaat masala powder, red chili powder, and some more sev. Serve immediately!

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