Samosa chaat is a delicious Indian street-style chaat recipe. This samosa chaat recipe with chole is spicy, tangy, and uber-delicious. You know you are in for a treat when Chaat is on the menu. This popular Indian street food is one of my favorite ways to enjoy and serve Samosas.
If you ask me about one cuisine I would eat daily, it is Chaat. Chaat is an Indian street food cuisine, which has the most scrumptious and robust flavors. You know the kind of flavors that make you lick your plate clean! Yes! that's chaat.
Samosa chaat was not something we ever made at home! My friends and I would stop by this very famous spot in Vadodara in Alkapuri, to eat different types of Chaat. And we would always order samosa chaat and aloo tikki chaat. And these two recipes are my favorites!
It is very easy to make this Samosa Chaat with Chole recipe at home. Now making samosa seems daunting, But honestly, it is not. Although, I agree it is time-consuming. So I always have a stash of Frozen Samosas in my freezer. I baked the samosas and made chole in the Instant Pot! And I always have imli and cilantro chutney in my refrigerator too! This recipe can be made ahead of time, and putting together is very easy.
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What is Samosa Chaat?
Samosa Chaat is a popular Indian Street Food. Crispy Samosas are topped with spicy chole, yogurt, chutneys, sev, chaat masala, and pomegranate arils. With Diwali and festivities around the corner, this recipe will make for a great recipe. I bring this recipe for potlucks and make it when I am hosting parties at home. It is always a hit!
I made this samosa chaat recipe using store-bought frozen Haldirams Punjabi samosas. It makes it so convenient to make this chaat recipe quickly! Cooking chole in my instant pot is quick and easy and gets ready in 30 minutes. So if you ask me, I love making this recipe for how easy it is to make!
Make my Punjabi Chole recipe along with bhaturas for parties or to celebrate festivals.
Why You'll Love This Recipe
- Is a burst of flavors and texture
- Pairs great with Chai
- Makes for a great festive and party appetizer
- Crispy Samosas are layered with Chole, Yogurt, Chutneys and Sev
- Makes for a great make-ahead recipe, if you plan ahead of time
Components to Make Street-Style Samosa Chaat
Now don't get overwhelmed to see so many components in this chaat recipe.
Samosas - You can either use homemade samosas or store-bought. If you are buying them store-bought, make sure they are delicious quality ones.
Chole - I prepare chana masala or chole using the instant pot for this recipe. It is easy and makes for a great one-pot recipe! You can make my Punjabi Chole recipe too.
Yogurt - I like to whisk the yogurt and layer it on the crispy samosas and spicy chole.
Chutneys - We will be adding both imli chutney and cilantro chutney to give spicy, tangy, and sweet flavors in this recipe.
Toppings - I love to add sev and onions for the crunch. We will also add pomegranate arils for a pop of flavor, along with freshly chopped cilantro, a squeeze of lime juice, and a generous sprinkle of chaat masala.
How To Make Samosa Chaat with Chole?
Make this street style Samosa Chaat with Chole recipe by prepping the ingredients first. I will walk you through every step in detail to make sure you can follow this recipe, with ease.
Prepare The Chutneys And Yogurt
I always prepare the chutneys ahead of time. The sweet imli chutney can stay fresh in the refrigerator for up to 3 months, even more. And the cilantro and mint chutney can be prepared 2-3 days ahead of making this or any chaat recipe.
You can make dahi (Indian yogurt) 2-3 days ahead of time, or use store bought yogurt too.
Begin With Waking Sweet Imli (Tamarind) Chutney!
In a cup add seedless tamarind. To this add hot water and soak it for up at least 30 minutes.
Once, the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind, if yes, take them out and discard them.
Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp onto the strainer, and strain it. Leave it aside.
Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds, and asafetida.
Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala, and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.
The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
Simmer until the chutney thickens as per the consistency you like.
Next, Make The Cilantro Chutney
Take a bunch of cilantro, and cut the rear end of the stalks. Place it in a strainer and wash thoroughly.
Separate the mint leaves from its stalk. Wash and rinse it thoroughly.
Prepare the rest of the ingredients.
Now to a high-powered blender add all the ingredients and grind them in a smooth sauce
Store some in the refrigerator in an air-tight container to use it during the week and freeze the rest of the chutney for later use
Make Chole Masala In Instant Pot
Start the Instant Pot on Saute Mode. Add 1 Tablespoon of Ghee and 1 Tablespoon of Oil to the metal insert of the Instant Pot.
Once the pot is hot, add ½ a teaspoon of cumin seeds, 1 cinnamon stick, 1 bay leaf, 1 teaspoon of peppercorns, and 3-4 green cardamoms. Let the cumin seeds crackle.
Next add 1 tablespoon kasuri methi, 1 tablespoon cilantro stalks, 2 tablespoons minced garlic, ginger, and green chilies. Saute for 30 seconds.
Now add in finely chopped 1 cup of onions, and 1 teaspoon of salt. And Saute until the oil separates.
Add 1 cup of tomato puree, 1 teaspoon of Kashmiri Red Chili Powder, 1 teaspoon of Coriander Powder, ¼ Teaspoon of turmeric, and ½ teaspoon of garam masala.
We will also add 1 teaspoon of Amchur (Dried Mango Powder), and 2 Teaspoons Chole Masala.
Mix Well. Drain the soaked chole and add them to the pot.
Add 1.5 cups of water, and close the lid of the instant pot. Make sure the pressure valve is in the sealing position.
Press cancel. Now press Beans and Grains mode. Manually set the timer for 35 minutes.
Do a quick pressure release 5 minutes after the cooking time is done. Carefully open the pot. Your chole is ready. Squeeze the juice of lime and garnish with cilantro.
Layer the Samosa Chaat
Whisk plain yogurt and keep it aside.
Freshly fry or bake the samosas as per package instructions if you are using frozen samosas. If you are making them at home, fry them or bake them at 350F for 18-20 minutes. This way they will stay crispy when served as samosa chaat. You will need 8 samosas for this recipe.
Place 2 samosas in a bowl, preferably a pasta bowl. Press the samosas down or break them slightly.
Now pour 1 cup of prepared chole/chana masala on top of the samosas.
Add a layer of 1 tablespoon of whisked yogurt, 2-3 teaspoons each of sweet tamarind chutney, and cilantro mint chutney.
Next, add in the toppings like sev and pomegranate arils. Season the samosa chaat with a sprinkle of chaat masala, roasted cumin powder, and a small pinch of red chili powder.
Add onions, tomatoes, and freshly chopped cilantro, and serve with a side of my masala chai.
Expert Tips To Make This Recipe
To make an irresistible street-style samosa chaat, here are some expert tips:
Crispy Samosas: Use freshly fried or baked samosas for the best texture. The outer layer should be crispy, so avoid reheating them in the microwave, which can make them soggy. You can crisp them in an oven or air fryer.
Flavorful Chole (Chickpea Curry): Make a tangy and spicy chickpea curry as the base. Add amchur (dry mango powder) or tamarind paste for tanginess, and garam masala for warmth. Ensure the chole has enough gravy to moisten the samosas.
Serving The Samosa Chaat: Break the samosas slightly before topping with chole, chutneys, and garnishes to allow the flavors to seep in, while still retaining some crunch.
Yogurt: Drizzle chilled yogurt to balance the spices and add creaminess. Whisk it to a smooth consistency and add a pinch of salt before using
Fresh Chutneys:
- Tamarind chutney: It should be tangy with a slight sweetness to balance the spices.
- Mint-Coriander chutney: This chutney adds freshness and a zesty kick.
Crunchy Toppings: Top your chaat with sev (crispy chickpea flour noodles) or papdi for texture. Also add finely chopped onions, tomatoes, and cilantro for freshness.
Season Well: Sprinkle roasted cumin powder, chaat masala, and red chili powder to enhance the flavors.
Storage Instructions
Store the Chole and Samosas, along with chutneys and yogurt separately in air-tight containers. If you store everything together, it will become very soggy and will not taste as good.
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Samosa Chaat
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
Chole (Makes 4-5 Servings)
- 1 Cup Chickpeas
- 3 Cups Water For Soaking
- 1 Tablespoon Ghee
- 1 Tablespoon Oil
- ½ Teaspoon Cumin Seeds
- 1 Inch Cinnamon Stick
- 1 Bay Leaf
- 1 Teaspoon Peppercorns
- 3-4 Green Cardamoms
- 1 Tablespoon Kasoori Methi
- 1 Tablespoon Cilantro Stalks Finely Chopped
- 2 Tablespoons Ginger Garlic Green Chilies Minced
- 1 Cup Onion Finely Chopped
- 1 Cup Tomato Puree Blend 2 Tomatoes in a puree in a blender
- 1 Teaspoon Kashmiri Red Chili Powder
- 1 Teaspoon Coriander Powder
- ¼ Teaspoon Turmeric
- ½ Teaspoon Garam Masala
- 1 Teaspoon Amchur Dried Mango Powder
- 2 Teaspoons Chole Masala
- 1.5 Cups Water For cooking
- 1 Tablespoon Lime Juice
- 1 Tablespoon Cilantro Finely Chopped
Samosa Chaat (Ingredients Per Serving)
- 2 Samosas
- 1 Cup Chole
- 3 Tablespoons Yogurt Whisked
- 2 tablespoon Tamarind Chutney
- 2 Tablespoon Cilantro Mint Chutney
- 1 to 2 Tablespoon Sev Add as per your prefrence
- 1 Tablespoon Pomegranate Arils
- ¼ Teaspoon Chaat Masala
- ⅛ Teaspoon Roasted Cumin Powder
- ¼ Teaspoon Kashmiri Red Chili Powder
- 1 Tablespoon Onions Finely Chopped
- 2 Teaspoons Cilantro Finely Chopped
Instructions
- Soak the chickpeas in 3 cups of warm water for 7-8 hours or overnight.
- Drain the water from soaked chickpeas before cooking them
Chole in Instant Pot
- Start the Instant Pot on Saute Mode. Add 1 Tablespoon of Ghee and 1 Tablespoon of Oil to the metal insert of the Instant Pot.
- Once the pot is hot, add ½ a teaspoon of cumin seeds, 1 cinnamon stick, 1 bay leaf, 1 teaspoon of peppercorns, and 3-4 green cardamoms. Let the cumin seeds crackle.
- Next add 1 tablespoon kasuri methi, 1 tablespoon cilantro stalks, 2 tablespoons minced garlic, ginger, and green chilies. Saute for 30 seconds.
- Now add in finely chopped 1 cup of onions, and 1 teaspoon of salt. And Saute until the oil separates.
- Add 1 cup of tomato puree, 1 teaspoon of Kashmiri Red Chili Powder, 1 teaspoon of Coriander Powder, ¼ Teaspoon of turmeric, and ½ teaspoon of garam masala.
- We will also add 1 teaspoon of Amchur (Dried Mango Powder), and 2 Teaspoons Chole Masala.
- Mix Well. Drain the soaked chole and add them to the pot.
- Add 1.5 cups of water, and close the lid of the instant pot. Make sure the pressure valve is in the sealing position.
- Press cancel. Now press Beans and Grains mode. Manually set the timer for 35 minutes.
- Do a quick pressure release 5 minutes after the cooking time is done. Carefully open the pot. Your chole is ready. Squeeze the juice of lime and garnish with cilantro.
Samosa Chaat (Instructions Per Serving)
- Whisk plain yogurt and keep it aside.
- Freshly fry or bake the samosas as per package instructions if you are using frozen samosas. If you are making them at home, fry them or bake them at 350F for 18-20 minutes. This way they will stay crispy when served as samosa chaat. You will need 8 samosas for this recipe.
- Place 2 samosas in a bowl, preferably a pasta bowl. Press the samosas down or break them slightly.
- Now pour 1 cup of prepared chole/chana masala on top of the samosas.
- Add a layer of 1 tablespoon of whisked yogurt, 2-3 teaspoons each of sweet tamarind chutney, and cilantro mint chutney.
- Next, add in the toppings like sev and pomegranate arils. Season the samosa chaat with a sprinkle of chaat masala, roasted cumin powder, and a small pinch of red chili powder.
- Add onions, tomatoes, and freshly chopped cilantro, and serve with a side of my masala chai.
Notes
- Use Canned chickpeas (13 oz) for this recipe if you don't have time to soak the chickpeas. Drain the chickpeas and give them a rinse before using them in the curry.
- You can also cook this recipe on the stovetop. Here is how I make chana masala recipe on the stovetop.
- Make sure you use freshly fried or baked samosas, as it is important for samosa to be crispy when you make this chaat recipe.
- Add more or less toppings and chutneys as per your prefrence.
- If yogurt is too sour for you, add some sugar and salt and then whisk, and add it to the recipe.
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