Sunday, October 14, 2012

Samosa Chaat

My previous post was about Punjabi Samosas. In this one, I'm using the same samosas to make a flavorful Indian snack called Samosa Chaat.

Serving Size: For one plate


For samosa chaat:
Samosas - 1 or 2
Chana masala - 2 tbsp (recipe below)
Green chutney - 1 tbsp (use coriander chutney/mint chutney/ Coriander-mint chutney)
Date and Tamarind chutney (Sweet chutney)- 1 tbsp
Plain yoghurt - 2 tbsp, whisked with a pinch of salt
Red Onion - chopped, 1 tbsp
Tomato - chopped, 1 tbsp
Cilantro - chopped, a pinch
Chaat masala - a pinch
Black salt - a pinch (optional)
Red chilli powder - a pinch
Fine sev - 1 tbsp

For chana masala:
White chickpeas/garbanzo beans - 1 cup, soaked overnight
Oil - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Red chilli powder - 1 tsp
Turmeric powder - a pinch
Red onion - 1/2 of a medium onion, chopped
Garlic clove - 1
Ginger - 1/2 inch piece
Green chilli - 1 or 2
Tomato - 1, chopped or Tomato paste - 1/4 cup
Amchur (dry mango powder) / Anardana powder (dry pomegranate seeds) - a pinch
Chole masala or garam masala - 1 tsp
Water - 1/2 cup
Salt to taste


Chana Masala:
This recipe is different from the one I posted earlier. So you could use that one minus the coconut milk, or this one.
Boil the soaked chickpeas in a pressure cooker for about 6 whistles. Drain and keep aside.
Grind garlic, ginger, green chilli and half of the chopped onions into a paste.
Heat oil in a deep pot. Add cumin seeds, asafoetida, red chilli powder, turmeric and temper for 10 seconds. Add the rest of the chopped onions and sauté till it becomes translucent. Then add the ground paste and fry for another 4-5 minutes. Add tomato paste or chopped tomatoes. Sauté till tomatoes are mashed or sauce is boiling. Add cooked chickpeas, amchur/anardana powder, chole masala/garam masala and salt to taste. Add 1/2 a cup of water, cover and cook for 5 minutes.

Samosa Chaat:
Place samosas on a plate and break them a little.

Pour a ladle of the chana masala over it.

Add chopped onions and tomatoes over it. Drizzle yoghurt over it. Drizzle a bit of green chutney and sweet chutney (date and tamarind chutney). Sprinkle a pinch of chaat masala and a pinch of red chilli powder. Also sprinkle black salt, if using.

Garnish with chopped cilantro and fine sev. Yum!

Inspired from Chakali.