samosa chaat recipe | what is a samosa chaat

samosa chaat recipe

This mouthwatering chaat recipe, which calls for samosas, chana masala, a variety of chutneys, and spices, comes with step-by-step images. One of the most well-liked chaat snack recipes from North India, it's satisfying.



This mouthwatering chaat recipe, which calls for samosas, chana masala, a variety of chutneys, and spices, comes with step-by-step images. One of the most well-liked chaat snack recipes from North India, it's satisfying.


I cooked this samosa chana chaat a few months ago along with baked samosas. I had air-fried one batch of samosas, and these were the ones that I utilized. resulting in a recipe for healthful chaat. Because whole wheat flour was used to make the samosa crust, it was also healthy.


Of course, you'll need samosas to make this delicious chaat. You have the option of making your own samosas or purchasing them from the Halwai. If preparing them at home,After that, you can either bake them or fry them. Additionally, I included the Baked Samosa recipe on my site. Additionally, you must have the three chaat chutneys:-

1.Chutney with Mint

 
2.Chutney with red chili (spicy chutney)
 
3.Delightful chutney
 
These chutneys can be prepared in advance and stored at the ready. I've included the recipe for chana masala in the post because it's a straightforward and quick dish to make. One pot is used to cook everything. For quicker cooking, I used a pressure cooker here, but you may instead cook in a pot or pan. You can also look at these recipes for chana masala:

Recipe for Amritsari Chole Chole

After everything is prepared, all you have to do is put the samosa chaat together and offer it to your loved ones.

STEP BY STEP GUIDE:-

How to prepare chana masala for Samosa Chaat:


1. For seven to eight hours or overnight, soak one cup of dried chickpeas in adequate water.

Verify that the chickpeas are within their expiration date and are fresh. In addition to taking longer to cook, aged chickpeas don't taste as delicious as fresh ones that are still within their shelf life.

2.The following day, rinse the chickpeas with fresh water after draining all the water. Set aside.



3.In a three-liter pressure cooker, heat three tablespoons of oil. On low heat, add ½ teaspoon of carom seeds (ajwain) and let them sputter.

4.Add ⅔ cup of chopped onions after that. Keep the temperature between low and medium-low.

5.Stirring often, sauté the onions until they become transparent.

6.Add two tablespoons of ginger-garlic paste after that. Sauté until the raw garlic and ginger scent is eliminated.

7.One cup of finely chopped tomatoes should then be added. Mix thoroughly and stir.

8.Next, add the ground spices listed below:

*One-sixth teaspoon of ground turmeric powder
*A teaspoon of red chili powder
*One teaspoon of ground coriander powder

Mix thoroughly and stir.

9.This onion-tomato masala should be sautéed until the tomatoes are pulpy and mushy. 

10.Additionally, some oil will be visible escaping from the masala paste's sides.
Next, add two or three slit green chilies.
11.Add the chickpeas after that.

12.Add ½ teaspoon rock salt, black salt, or ordinary salt, or salt to taste, after thoroughly stirring and mixing the chickpeas with the masala.

13.Pour in two and a half cups of water. Add two cups water if the chana cooks more quickly. The cooking time of chana may vary depending on its quality.

14.On medium heat, pressure cook for 12 to 14 minutes. Once the cooker's pressure drops naturally, lift the lid and examine the chickpeas' level of doneness. 

15.Pressure cook the chickpeas for a little longer if they still feel undercooked.

16.Keep cooking until the gravy thickens a little.

17.The sauce should be medium to medium-thick, and the chana masala should not be runny. Set aside.

Putting together samosa chaat 

1. Gather the chutneys and samosas. If the samosas are room temperature, reheat them in a pan, microwave, or oven. To make the Punjabi Samosa Recipe at home from scratch, click this link.

2.Transfer the hot chana masala to a serving platter.

3.Place one small to medium-sized samosa on top of the chana masala layer after breaking or smashing it.

4.Add some green chutney on top.

5.Add some red chili garlic chutney on top.

6.Add some delicious tamarind date chutney after that. Depending on your needs, you can add more or less of the spicy and sweet chutney.

 7.Add some chopped onion now.

8. Add some powdered chaat masala.

9. Drizzle some lemon juice and garnish with some coriander leaves. In this manner, prepare the remaining portions of the samosa chaat.You can also include crushed papdi, fried green chiles, or sev as toppings if you'd like.

10. Serve samosa chaat immediately. Samosa sandwiches and Samosa pav are two additional delectable appetizers that you can prepare with samosas.

Ingredients

▢1 cup dried chickpeas or 3 cups cooked or canned chickpeas
▢3 tablespoons oil
▢½ teaspoon carom seeds (ajwain)
▢⅔ cup finely chopped onions or 2 medium sized onions, chopped or 100 grams onions, chopped
▢1 cup finely chopped tomatoes or 150 grams tomatoes or 3 medium size tomatoes
▢2 teaspoons Ginger Garlic Paste or 1 inch ginger and 7 garlic cloves – crushed to paste in mortar pestle
▢2 to 3 green chilies, slit or sliced
▢¼ teaspoon turmeric powder

▢1 teaspoon red chili powder
▢1 teaspoon Coriander Powder
▢2.5 cups water – if chana takes less time to cook then add 2 cups water
▢1 teaspoon Garam Masala or chana masala powder
▢1 teaspoon dry mango powder (amchur powder)
▢½ teaspoon black salt
½ teaspoon rock salt (edible and food grade) or regular salt or add as per taste
▢10 to 12 small samosas or 5 to 6 large samosas
▢1 small bowl Tamarind Chutney

▢1 small bowl red chili garlic chutney
▢1 small bowl coriander mint chutney
▢sev as required, optional
▢½ cup finely chopped onions
▢chaat masala as required
▢¼ cup chopped coriander leaves
▢lemon juice as required
▢Curd (yogurt) – optional
▢fried green chilies – optional

Directions


getting ready chana masala

Splash 1 cup dried chickpeas in enough water for 7 to 8 hours or short-term.

Following day channel all the water and wash the chickpeas with new water. Keep to the side.

Heat 3 tablespoons oil in a 3 liter tension cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter.

Then, at that point, add ⅔ cup hacked onions and sauté them till they turn clear.

Next add 2 teaspoons ginger-garlic glue. Sauté till the crude smell of both ginger-garlic disappears.
Then add 1 cup finely cleaved tomatoes. Blend well.

Next add ¼ teaspoon turmeric powder, 1 teaspoon red stew powder and 1 teaspoon coriander powder. Blend well indeed.

Saute this onion-tomato masala till the tomatoes mellow and become thick. You will likewise see some oil letting out of the sides of the masala glue.

Then add 2 to 3 green chilies (cut) and the chickpeas.
Blend very well with the masala and afterward add ½ teaspoon dark salt, ½ teaspoon rock salt or standard salt or add salt according to taste.

Add 2.5 cups water. In the event that chana requires some investment to cook, add 2 cups water. 

Contingent upon the nature of chana, it might require less or greater investment to cook.

Pressure cook for 12 to 14 minutes on medium fire.

At the point when the strain tumbles down on its own in the cooker, then, at that point, open the cover and really take a look at the doneness of the chana. In the event that the chana still feels uncooked, pressure cook for some additional time.

Keep the cooker on the burner and stew chana masala on a medium fire. Pound a couple of chickpeas in order to thicken the sauce.

When the chana masala begins stewing, add 1 teaspoon garam masala powder or chana masala powder and 1 teaspoon dry mango powder (amchur powder). Blend quite well.

Keep on cooking till the sauce has become thick marginally. There ought to be no watery consistency in the chana masala and the sauce ought to be medium to medium-thick. Keep to the side.

gathering samosa chaat

Take the samosas and the chutneys. Warm the samosas in a stove, microwave or in a dish on the off chance that they are at room temperature.

In a serving plate, add the hot chana masala.

Break or crush 1 little to medium estimated samosa and add it on top of the chana masala layer.
Top with some green chutney, some red stew garlic chutney and some sweet tamarind dates chutney
You can add the sweet and zesty chutney less or more and according to your necessities.

Presently add a few hacked onions.

Sprinkle some chaat masala powder and some coriander leaves. Shower with some lemon juice.

Serve samosa chaat right away. plan remaining servings of the samosa chaat along these lines.

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