Samosa Chaat Recipe
A favorite all year round, chaat makes a grand entry onto our dining tables in Ramadan. With endless varieties such as dahi bara, aloo, chana and fruit chaats, it is hardly surprising that you frequently find them at Iftar.
Samosa Chaat Recipe
Shared by; Marium Hamid
- Boiled chickpeas – 1 cup
- Oil – 3 tbsp
- Carom seeds (AJWAIN) – 1/2 tsp
- Onions – 2 Medium-sized chopped
- Tomatoes – 1 cup finely chopped
- Ginger garlic paste – 2 tsp
- Green chillies – 2 to 3
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1 tsp
- Dry mango powder – 1 tsp
- Salt – to taste
- Aaloo samosa – as required
- Tamarind chutney – 1 cup
- Red chili garlic chutney – 1 cup
- Mint chutney – 1 cup
- Fine chopped onions – 1/2 cup
- Chaat masala – as required
- Fresh coriander – 1/4 cup chopped
- Lemon juice – as require
- Sev – as required (optional)
- Yogurt – as required (optional)
Fried green chillies – (optional)
- Sauté chopped onions in a pan until translucent and then add ginger-garlic paste. Stir until the smell of garlic and ginger fades away.
- Then add finely-chopped tomatoes and mix.
- Now add the dry spices: lightly ground cumin, a pinch of turmeric powder, red chilli powder and coriander powder and stir.
- Fry the masala until the tomatoes become softer, and oil starts to separate from the mixture.
- Add a few green chillies and salt.
- Add chickpeas to the mixture, mash a few chickpeas – this will thicken the gravy – and simmer the masala on medium flame.
- Add garam masala and dry mango powder when the mixture starts to bubble. Mix well.
- Cook until the gravy has become slightly thick.
- Plate out this channa masala in a serving bowl. Break a samosa into pieces on top of the channa masala.
- Finally, add the chutneys and spices and garnish with onions and fresh coriander.
- Lemon juice and fried green chillies are excellent additions. Enjoy!