Samosa Chaat Recipe: A Must-Try Indian Street Food

If you are someone who cannot get enough of samosas, here is something for you to try out! Yes, we are talking about the delectable and spicy samosa chaat recipe! Flooded with great taste crumbly texture and potato filling, we can guarantee you will be delighted by the taste of this extraordinary recipe. This evening if you haven't decided what to have with a warm cup of tea, make yourself this platter of samosa chaat! Let us help you out with the tips and general steps for getting this one right. Let's go!

Why should you be making samosa chaat at home

Well, that is true! If you simply have samosa on the table why get into the process of putting extra effort into making them a plate of chaat? A valid question that you can have in mind! But let us tell you that if you are a fan of samosas then samosa chaat will be your next favorite thing in the world. It has it all! The delicious green chutney and seasonings only end up making it better.

If you are making the samosas at home then you have the chance to decide whether you want to bake or fry them! Otherwise, if you opt to buy from the stores then the health factor in the dish can be slightly compromised. For example, you can make samosa crust from whole wheat at home and air fry them if you like. You will also need Amritsar chole or chana masala for the chaat. Keep the chutneys ready ahead of while the chole can be prepared later on, hot and piping with the chaat.

Once you have the chana masala ready, the samosas are done and the chutney is there, all you need to do is chop the veggies and assemble everything on the plate.

How to make samosa chaat at home

Start with soaking the chickpeas in water! This is likely to take you overnight! If you are running out of time and did not have the scope to soak it before, you can choose to soak it later on but at least for four hours. There is one thing you need to make sure of! Chickpeas should be enough and should have extended their shelf life as this can affect their texture making them take longer to cook. Also, the taste gets highly compromised.

After soaking is done, drain the water and rinse under running tap water one more time. Then the chana is allowed to be boiled under pressure. In the meantime, you can heat the kadai and some oil in it. Here the chopped onions and the ajwain are fried well until they turn golden brown. Next goes the garlic! Saute them until a fragrance is released.

Next goes in the finely chopped tomatoes. Once it begins to turn soggy, you can go ahead and add the ground masala to the pan. This includes turmeric, chili, and coriander powder. Once the onions and the tomatoes are sauteed well with the spices, the oil will show up from the edges. If you are fond of spicy flavors then slit three to four chilis and add it to the pan.

Then go in the chickpeas and season the spices with some salt. Add some water depending on the quantity of chickpeas that you are about to cook. However, do not make your chana masala too watery as this will be used for a chaat. Once the gravy begins to thicken, you can pour some garam masala, amchur powder, and chana masala instant powder. Stir and mix until the gravy is rich and thick.

Let's assemble samosa chaat

We need to assemble the samosa chaat! It is pretty easy. So join us for this bit before you start munching on your creation.

Take some hot chana masala on the plate and top it with smashed medium-sized samosas! Two to three samoas are enough for a large samosa chaat platter. Now put some green chutney on top. Don't forget to add the red chili chutney if you prefer your dish to be spicy and sizzling. But it is a chaat so you cannot miss out on the sweet tamarind chutney either. Then add the chopped onions and raw chopped tomatoes in the next layer. Chopped chilis can be added too but based on your spice tolerance level. Drizzle some chaat masala over the platter and finish it off with coriander leaves.

• What can you do for the toppings- Garnishing can be done with lemon juice, sev, or broken pieces of papdi! At the end of the day that all depends on your willingness to experiment with your chaat. Curd can also be used for garnishing the chaat! And your delicious plate of samosa chaat is ready in no time.

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