Samosa Chaat
Samosa Chaat is a popular Indian Street Food. In this recipe, Samosas (Meat or Veg) are fried or baked till crispy and topped with Spiced Chickpeas or similar, sev and a mixture of sauces that are tangy and spicy.
Ingredients
- 4 Samosas Store brough, pre fried
- ¾ cup Cooked Chickpea Curry See notes
Mint and Coriander Chutney
- ¼ cup Mint Leaves
- ¼ cup Coriander leaves and stems
- 1 Green Chilli
- ⅓ teaspoon Ginger Paste
- ¼ teaspoon Cumin Powder
- ¼ tablespoon Lemon Juice
- Salt
- Water As needed, around 1 tbsp
Yoghurt
- 3 tablespoon Plain Yoghurt Whisked
- Pinch Sugar
Chutneys/Sauces
- 2 tablespoon Tamarind Chutney/Paste
- 1 tablespoon Date Syrup Optional
- 2 tablespoon Mint and Coriander Chutney
Toppings
- Pinch Chaat Masala Optional
- Fine Sev
- ¼ Red Onion Diced
- 2 tablespoon Pomegranate Arils Optional
- 1 tablespoon Coriander Leaves Chopped
Instructions
- Fry Samosas if you haven't brought them pre fried. Place on a plate and lightly crush or break apart.
- Add a ladleful of cooked Chickpeas.
Mint & Coriander Chutney
- Combine all the ingredients for the Mint and Coriander Chutney in a blender and blend to a chutney.
Yoghurt
- Combine Yoghurt and Sugar and whisk together.
Chutneys/Sauces
- Drizzle over Tamarind Paste, Date Syrup, Mint and Coriander Chutney and Yoghurt.
Toppings
- Top with Sprinkle Sev, Red Onion, Pomegranate if using, Chaat Masala, Coriander.
Notes
How to make a simple Chickpea Curry:
Heat 3-4 tablespoon oil in a pan and add 1 teaspoon Cumin Seeds.
Once they sizzle add 1 large chopped Onion, 4 - 6 cloves crushed Garlic, 1 - 2 inches Ginger crushed and 1-2 sliced Green Chillies. Cook till the onions are golden brown.
Around 15 minutes over medium low.
Pour in 200 ml pureed plum tomatoes, salt and add ground spices - ¼ teaspoon turmeric, 1 teaspoon mild Red Chilli, 1 ½ teaspoon each of ground Cumin and Coriander.
Bring to the boil and then turn the heat down, cover and simmer for 15 – 20 minutes or until reduced right down and the oil has separated at the sides.
Add 1 tin Chickpeas.
Now add 1 teaspoon Garam Masala Powder and ¼ teaspoon Dry Fenugreek and simmer for 5 minutes on high.
Tips and Tricks
Dry Chickpeas - You can use dry Chickpeas if you prefer. They will need to be soaked overnight. You will need roughly ¾ cup and they will need precooking for at least 1 hour first. Yoghurt - You can add a number of additional spices to the Yoghurt or sprinkle them on top. Such as salt, cumin powder, red chilli powder. Red Garlic Chutney - Some people add this to their Chaat. To make it combine ½ teaspoon Red Chilli, ½ teaspoon Coriander powder, ¼ teaspoon Sugar, 6 cloves Garlic, Salt and water in a blender and blend till smooth. Add with the rest of the chutneys.Storage Suggestions & Make Ahead
You can make all the separate elements and store them separately but once the Samosa Chaat is assembled, it is best to consume it immediately. If you make the Chana Masala and Samosas a couple of days in advance, place them in serperate air tight containers in the fridge. Then fry the Samosas on the day (or purchase) and assemble.Nutrition
Calories: 232kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 111mgPotassium: 175mgFiber: 3gSugar: 5gVitamin A: 101IUVitamin C: 3mgCalcium: 39mgIron: 2mg
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