Go Back
Print

Samosa Chaat Recipe with Chole

Author Sarah Mir

Ingredients

  • 4 Potato Samosas (the large kind)

Red Chutney

  • ½ cup tamarind pulp (strained)
  • ½ cup water
  • 3 tbsp sugar
  • 1 tsp bhunna zeera (roasted cumin powder)
  • 1 tsp bhunna dhania (roasted coriander powder)
  • 1 tbsp kashmiri laal mirch (kashmiri chilli powder)
  • ½ tsp chilli flakes
  • ½ tsp kala namak (himalayan black salt, looks pink ground up)
  • ½ tsp salt
  • 3 tbsp ketchup

Chole / Cholay

  • 1 19 oz can chickpeas (drained)
  • 2.5 cups water
  • ¾-1 tsp salt
  • ¾ tsp red chili powder
  • ¾ tsp coriander powder
  • ¾ tsp cumin powder
  • 1 tsp chaat masala

Sweet Yoghurt

  • 500 g yogurt
  • ⅔ cup water
  • 3 tbsp sugar

Additional toppings

  • ½ batch Imli chutney or ⅔ cup your favorite storebought imli chutney
  • masala papri
  • chaat masala
  • chopped cilantro

Instructions

  • Heat your samosas right before assembly

Red Chutney

  • Combine all the ingredients except the ketchup in a small saucepan, bring to a simmer and cook for 5-6 minutes until thickened.
  • Add ketchup and adjust seasoning to liking.

Chole / Cholay for Samosa Chaat

  • Combine all the chole/cholay ingredients except chaat masala in a small saucepan, bring to a boil, simmer till the chickpeas are tender, approximately 10 minutes.
  • Mash a little to create a thicker 'gravy', you want some liquid left in there because it really adds to the overall dish.
  • Add chaat masala, and adjust seasoning.

Sweet Yoghurt

  • Whisk together yoghurt, sugar, and cold water

Assembly

  • For each samosa chaat plate break up one heated samosa, ladle over a big spoon of the cholay mixture, drizzle over ¼-1/3 cup of your sweet yoghurt, then put about 2-3 tbsp each of imli ki chutney and red chutney, top with papri and chaat masala and a little cilantro.

Notes

  • I used bhunna zeera and dhania for extra flavour, but if you don't have it then regular is fine, it'll just be a little less smoky
  • how much yoghurt you want overtop will depend a little on you, but this quantity should give you room to adjust
  • for potato samoasa I use the bigger kind with the crispy, flaky outer later, but if you are using the more petite variety you can use twice the number of samosas. For samosa chaat cups refer to the post.