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Samosa Chaat Recipe with Chole | Street Style Samosa Chaat

Samosa Chaat

This Street Style Indian Samosa Chaat Recipe with Chole is a perfect Indian Chaat recipe that has spicy, and tangy flavors, which makes it so delicious!
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Course: Appetizer, Snack
Cuisine: Indian
Keyword: Chaat Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Servings
Calories: 506kcal
Author: Aayushi Patel

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. 

Nutrition

Serving: 1Serving | Calories: 506kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 146mg | Potassium: 802mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5132IU | Vitamin C: 47mg | Calcium: 138mg | Iron: 5mg