Chana Samosa Chaat Recipe | Street Style Chaat Recipe | Indian Street Food

samosas

🥗Healthier: baked samosas

💰Cheaper: potato-filled pastries

Baked samosas reduce calories while maintaining flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: curd

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: homemade tamarind sauce

Date chutney offers sweetness with less tang.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Black beans provide similar texture and flavor.

Soak 1 250 ml cup of chickpeas overnight.

Add soaked chickpeas to a pressure cooker and cover with water.

Add 1/4 teaspoon turmeric powder and 1 teaspoon salt to the cooker.

Pressure cook for 5 to 6 whistles on medium flame.

Heat 3 tablespoons of oil in a white karai.

Add a piece of cinnamon, a few cloves, and 1 teaspoon of cumin seeds to the oil.

Once aromatic, add 2 finely chopped medium sized onions and sauté until golden.

Add 1 teaspoon of ginger-garlic paste and 2 slit green chilies, sauté for a minute.

Add the puree of 3 medium sized tomatoes and cook until the raw smell goes away.

Add 1/4 teaspoon turmeric powder, 1 teaspoon Kashmir red chili powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, and salt to taste.

Add about 1/2 cup of water and cook the masala for 2 to 3 minutes until oil separates.

Add the cooked chickpeas to the masala and mix well.

Add 1 teaspoon of garam masala powder and let it simmer on medium low flame for 10 minutes.

Finish with freshly chopped coriander leaves.

Break 2 large samosas into pieces in a serving plate.

Layer the prepared chana masala over the broken samosas.

Drizzle mint coriander chutney and tamarind chutney over the top.

Add a few spoons of sweet curd sauce and finely chopped onions.

Sprinkle with chaat masala powder and generously add nylon sev.

Garnish with freshly chopped coriander leaves and sweet pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens