A quintessential afternoon snack and a perfect accompaniment to chai (tea), samosas are arguably a favourite snack with most people. These triangular shaped, savoury goodies are either deep fried or baked and filled with a flavourful curry usually made from potatoes and peas. The snack which is believed to have originated in the Middle East has a number of variations and includes fillings made with onions, panner and mixed vegetables. While samosas are great by themselves, samosa chaat is a delectable take on this dish which understandably is extremely popular in India.
Samosa chaat is a tasty mish-mash of crushed samosas, topped with authentically prepared chole (chick peas curry) and flavourful chutneys which is garnished with spices, raw vegetables and thick creamy yoghurt. As you bite into it, multiple layers and textures unfold making it a delightful snack that is quite filling too. The starchy potatoes and chickpeas complement the sweet-hot-tangy chutneys while the yoghurt serves to balance the strong flavours. The raw onions and other vegetables add a crunch to the dish making it a truly delectable concoction.
For the chole (channa masala or chick peas curry)
- 2 cups chick peas
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 tsp finely chopped green chillies
- 1 cup tomatoes finely chopped
- 1 cup onions finely chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp chole masala (you can use store bought chole or channa masala)
- ½ tsp garam masala
- ½ tsp turmeric powder
- 1 tsp dried fenugreek leaves (Kasoori methi)
- ½ tsp dried mango powder (amchur powder)
- 1 tsp sugar
- 1 tbsp oil
- Salt to taste
- 2 samosas (home made or store bought)
- 1/3 cup onions finely chopped
- 2 tbsp coriander mint chutney
- 2 tbsp tamarind date chutney
- 1 tbsp coriander finely chopped
- 1 tbsp thick yoghurt whisked
- 1 tsp chaat masala
- 1 tsp black salt
- Salt to taste
- To make the channa masala soak the chick peas in water overnight. Pressure cook along with salt and turmeric until soft by adding about 4 cups water.
- Heat oil in a pan, add cumin seeds and once they splutter add ginger garlic paste and fry till the raw smell disappears. Add the green chillies and onions and fry till golden brown. Then add the tomatoes and fry till the oil leaves the sides of the pan.
- Add turmeric, cumin powder, coriander powder, red chilli powder and garam masala powder and give it a good mix. Add salt and sugar per your taste.
- Now add the cooked chick peas and mix well. Add the channa masala, dried mango powder and cook on slow flame. Finally add the dried fenugreek leaves (Kasoori methi)
- To make the green chutney grind together coriander leaves, a few mint leaves, green chillies per your taste along with lemon juice and salt. Take care not to add too much water and pass through a sieve if needed.
- For the tamarind-date chutney, take equal portions (say ½ cup) of tamarind, dates and jaggery and cook the same in water. Allow to boil and then add spices like 1 tsp of red chilli powder, coriander powder, cumin powder each along with ½ tsp of ginger powder. Allow to cook for a few minutes after which cool and blend the mixture. Sieve and store in an air tight container.
- In order to assemble the samosa chat, place one or two samosas in a plate and crush it. Add 3-4 tbsp of channa masala to cover the samosas. Add 1-2 tbsp of green and tamarind chutney. Add a tsp of yoghurt. Finally top with raw onions. Sprinkle with chat powder and black salt. Garnish with coriander and serve your samosa chaat.
- Adjust salt, spices and the chutneys per your taste.
- You can use store bought chutneys as well.
- You can add cabbage or carrot julienne for garnish too.
All images courtesy of Rashmi Gopal Rao
This story is part of our continuing series on the eclectic street delight that is chaat on SEEMA.com. To check out the previous story in the series, read Dahi Puri: A Rich and Crunchy Delight