Few months back, when I had made baked samosas, I had also made this samosa chana chaat. One of the batch of the samosas, I had air fried and it were these samosas that I had used. Thus having a healthy chaat recipe. Healthy also as the samosa crust was made from whole wheat flour. To make this tasty samosa chaat, you will need of course samosas. You can either Make the samosa at home or get them from the halwai. If making them at home, then you have the option of frying or baking them. I have also shared the recipe of Baked Samosa on the blog. Then you also need to have the three chaat chutneys: You can make these chutneys before hand and keep them ready. In the post, I am sharing the chana masala recipe as this chana masala is a simple and easy one to prepare. Everything is cooked in one pot. Here I have used the pressure cooker for faster cooking, but you can also cook in a pot or pan. You can also check this chana masala recipes: Once everything is ready, then you just need to assemble and serve the samosa chaat to your family or friends.
How to make Samosa Chaat
Preparing chana masala:
Soak 1 cup of dried chickpeas in enough water for 7 to 8 hours or overnight. Make sure the chickpeas are fresh and within their shelf life. The aged chickpeas take more time to cook and also don’t taste as good as the chickpeas that are fresh and in their shelf life.
Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.
Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter on low heat.
Then add ⅔ cup chopped onions. Keep the heat to low to medium-low.
Sauté the onions stirring often till they turn translucent.
Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
Then add 1 cup of finely chopped tomatoes. Stir and mix well.
Next add the following ground spices: ¼ teaspoon turmeric powder (ground turmeric) 1 teaspoon red chili powder 1 teaspoon coriander powder (ground coriander)
Stir and mix very well. 9. Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste. 10. Then add 2 to 3 green chilies (slit). 11. Next add the chickpeas. 12. Stir and mix the chickpeas very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste. 13. Add 2.5 cups of water. if chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook. 14. Pressure cook for 12 to 14 minutes on medium heat. When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chickpeas. If the chickpeas still feels uncooked, then pressure cook for some more time. 15. Keep the cooker on the stovetop and simmer chana masala on a medium heat. Mash a few chickpeas so as to thicken the gravy. When the chana masala starts simmering, add 1 teaspoon garam masala powder (or chana masala powder) and 1 teaspoon dry mango powder (amchur powder). Stir and mix very well. 16. Continue to cook till the gravy becomes slightly thick. 17. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.
Assembling samosa chaat
- Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature. Here is the link for making the Punjabi Samosa Recipe from scratch at home.
- In a serving plate, add the hot chana masala.
- Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.
- Top with some green chutney.
- Then top with some red chili garlic chutney.
- Next add some sweet tamarind dates chutney. You can add the sweet and spicy chutney less or more and as per your requirements.
- Now add some chopped onion.
- Sprinkle some chaat masala powder.
- Garnish with some coriander leaves and drizzle some lemon juice. Prepare the remaining servings of the samosa chaat this way. If you want you can also add fresh curd, fried green chilies or sev and crushed papdi in the toppings.
- Serve samosa chaat immediately. Two more delicious snacks you can make with samosas are Samosa sandwich and Samosa pav. If you are looking for more Chaat recipes then do check:
Aloo tikki chole Chana chaat Papdi chaat Dahi bhalla
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Samosa Chaat post from the archives first published in Jan 2017 has been republished and updated on November 2022.
title: “Samosa Chaat " ShowToc: true date: “2024-10-12” author: “Everett Wall”
Few months back, when I had made baked samosas, I had also made this samosa chana chaat. One of the batch of the samosas, I had air fried and it were these samosas that I had used. Thus having a healthy chaat recipe. Healthy also as the samosa crust was made from whole wheat flour. To make this tasty samosa chaat, you will need of course samosas. You can either Make the samosa at home or get them from the halwai. If making them at home, then you have the option of frying or baking them. I have also shared the recipe of Baked Samosa on the blog. Then you also need to have the three chaat chutneys: You can make these chutneys before hand and keep them ready. In the post, I am sharing the chana masala recipe as this chana masala is a simple and easy one to prepare. Everything is cooked in one pot. Here I have used the pressure cooker for faster cooking, but you can also cook in a pot or pan. You can also check this chana masala recipes: Once everything is ready, then you just need to assemble and serve the samosa chaat to your family or friends.
How to make Samosa Chaat
Preparing chana masala:
Soak 1 cup of dried chickpeas in enough water for 7 to 8 hours or overnight. Make sure the chickpeas are fresh and within their shelf life. The aged chickpeas take more time to cook and also don’t taste as good as the chickpeas that are fresh and in their shelf life.
Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.
Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter on low heat.
Then add ⅔ cup chopped onions. Keep the heat to low to medium-low.
Sauté the onions stirring often till they turn translucent.
Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
Then add 1 cup of finely chopped tomatoes. Stir and mix well.
Next add the following ground spices: ¼ teaspoon turmeric powder (ground turmeric) 1 teaspoon red chili powder 1 teaspoon coriander powder (ground coriander)
Stir and mix very well. 9. Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste. 10. Then add 2 to 3 green chilies (slit). 11. Next add the chickpeas. 12. Stir and mix the chickpeas very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste. 13. Add 2.5 cups of water. if chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook. 14. Pressure cook for 12 to 14 minutes on medium heat. When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chickpeas. If the chickpeas still feels uncooked, then pressure cook for some more time. 15. Keep the cooker on the stovetop and simmer chana masala on a medium heat. Mash a few chickpeas so as to thicken the gravy. When the chana masala starts simmering, add 1 teaspoon garam masala powder (or chana masala powder) and 1 teaspoon dry mango powder (amchur powder). Stir and mix very well. 16. Continue to cook till the gravy becomes slightly thick. 17. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.
Assembling samosa chaat
- Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature. Here is the link for making the Punjabi Samosa Recipe from scratch at home.
- In a serving plate, add the hot chana masala.
- Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.
- Top with some green chutney.
- Then top with some red chili garlic chutney.
- Next add some sweet tamarind dates chutney. You can add the sweet and spicy chutney less or more and as per your requirements.
- Now add some chopped onion.
- Sprinkle some chaat masala powder.
- Garnish with some coriander leaves and drizzle some lemon juice. Prepare the remaining servings of the samosa chaat this way. If you want you can also add fresh curd, fried green chilies or sev and crushed papdi in the toppings.
- Serve samosa chaat immediately. Two more delicious snacks you can make with samosas are Samosa sandwich and Samosa pav. If you are looking for more Chaat recipes then do check:
Aloo tikki chole Chana chaat Papdi chaat Dahi bhalla
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Samosa Chaat post from the archives first published in Jan 2017 has been republished and updated on November 2022.
