Chole Samosa Chaat is a mouthwatering Indian street food that beautifully combines two beloved snacks: crispy samosas and spicy chole (chickpeas). This dish has become a staple in many parts of India, often enjoyed as a snack or appetizer. The crunch of the samosas paired with the robust flavors of chole creates an explosion of taste that captivates food lovers.
Popularity
Originating from the vibrant streets of North India, Chole Samosa Chaat is not just a dish; it’s an experience. Its popularity has transcended regional boundaries, making it a favorite in food stalls, restaurants, and homes alike. The dish has also found its way into various celebrations and gatherings, symbolizing the joy of sharing good food with loved ones.
About the Recipe
This delectable chaat is made by layering broken samosas with flavorful chole, drizzling with tangy chutneys, and garnishing with fresh onions and chilies. The harmony of textures and flavors makes it a standout dish for any occasion.
Check out the recipe link:
Ingredients:
The ingredients used are listed below along with their respective uses.
Kabuli chana (chickpeas): The star ingredient, providing protein and fiber.
Baking soda: Helps soften the chickpeas during cooking.
Salt: Enhances the flavor.
Garlic, ginger, green chilies, mint, coriander and spices create a refreshing, zesty chutney that adds depth to the dish.
Lemon juice adds acidity, balancing the flavors.
Ghee, cumin seeds, prepared green chutney adds richness, while cumin enhances the earthy flavor.
Tamarind paste, spices (turmeric, red chili powder, garam masala) provide a complex, spicy flavor profile.
Boiled potatoes and jaggery: Potatoes add creaminess, while jaggery introduces a hint of sweetness, balancing the spices.
Refined flour, semolina, carom seeds: The dough forms the crispy shell of the samosas.
Ghee ensures flakiness in the dough.
Ghee, spices, potatoes, green peas filling brings together warmth and earthiness, with a delightful texture.
Fenugreek leaves add a unique aroma and flavor.
Green and tamarind chutney, onion slices, green chilies elevate the dish, adding freshness and tanginess.
Serving Suggestions:
Chole Samosa Chaat can be served in various ways:
- Serve in a bowl with broken samosas at the bottom, topped with chole, chutneys, and garnishes.
- Arrange the components separately, allowing guests to assemble their chaat according to their preferences.
- Serve in small cups or plates, perfect for gatherings and celebrations.
Variations
Chole Samosa Chaat can be adapted to suit different tastes:
- Add Paneer: Incorporate crumbled paneer for a creamy texture.
- Spicy Twist: Use spicy pickles or additional green chilies for heat.
- Vegetable Medley: Mix in seasonal vegetables for added nutrition and flavor.
- Healthier Options: Bake the samosas instead of frying for a lighter version.
Chole Samosa Chaat is more than just a dish; it’s a celebration of flavors, textures, and the rich culinary heritage of India. Whether enjoyed at a bustling street stall or crafted at home, this dish is sure to delight anyone who tastes it. With its versatile ingredients and endless variations, Chole Samosa Chaat remains a timeless favorite that continues to inspire and satiate food lovers everywhere. So, gather your ingredients, unleash your creativity, and dive into the delightful world of this iconic Indian chaat!
Print
Chole Samosa Chaat Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Description
Chole Samosa Chaat is the ultimate comfort food, blending crispy samosas with spicy, tangy chole and a medley of fresh toppings. Each bite offers a delightful crunch and a burst of flavors from the chickpeas, chutneys, and garnishes. Perfect for any occasion, this dish is sure to satisfy your snack cravings and impress your guests!
Ingredients
For Chole:
- 250 grams kabuli chana, chole (Chickpeas) approximately 1.25 cups
- ¼ teaspoon baking soda (मीठा सोडा)
- 2.5 glass water for boiling
- Salt to taste
For Green Chutney:
- 7–8 garlic cloves (लहसुन)
- 1 inch ginger, chopped (अदरक)
- 3–4 green chillies (हरी मिर्च)
- ¼ cup mint leaves (pudina)
- ½ cup coriander leaves (धनिया)
- Salt to taste
- ½ fresh lemon juice
- ¼ cup water
For Making Chole:
- 2 tbsp ghee
- 1 teaspoons cumin seeds (जीरा)
- 4–5 tablespoons prepared green chutney (hari chutney)
- Kabuli chana, chole (Chickpeas)
- 2 tablespoons tamarind paste (इमली का पेस्ट)
- Salt as per taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 2 cups water or leftover chole water
- 1–2 boiled and crushed potatoes
- 1 tablespoon chopped jaggery or jaggery powder (गुड़)
- For garnish – dry fenugreek leaves (कसूरी मेथी)
For Samosa Dough:
- 1 cup refined flour, (मैदा)
- 1 tablespoons fine semolina (सूजी)
- 1 teaspoon crushed carom seeds (अजवाइन)
- Salt (as needed)
- 2 tablespoons ghee
- ⅓ cup water or as needed to form dough
For Samosa Stuffing:
- 1 tablespoon ghee
- 2 teaspoons cumin seeds (जीरा)
- 2 teaspoons fennel seeds, (सौंफ़) crushed
- 2 teaspoons coriander seeds, (साबुत धनिया) crushed
- 2 tablespoons water
- 7–8 boiled and crushed potatoes (आलू)
- Salt (as needed)
- 1.5 teaspoons garam masala
- 2 teaspoons dry fenugreek leaves (कसूरी मेथी)
- ⅓ cup green peas (मटर), boiled
- 1 teaspoon red chilli powder (optional)
- For garnish – chopped coriander leaves (ताजा धनिया)
- Oil/ghee for frying
For Serving:
- Green chutney
- Tamarind chutney
- Onion slices
- Green chilli (optional)
Instructions
Soak and Cook Chana:
- Wash and soak 250 grams of kabuli chana with baking soda for 8-10 hours or overnight.
- After soaking, discard the water and transfer the soaked chana to a pressure cooker.
- Add 2.5 glasses of water and a pinch of salt.
- Pressure cook for 5-6 whistles on high flame until the chana becomes completely soft.
For Green Chutney:
- In a blender jar, combine the garlic cloves, chopped ginger, green chilies, mint leaves, coriander leaves, salt, lemon juice, and water. Blend into a fine paste.
- The green chutney is ready. Set it aside.
For Making Chole:
- In a kadhai, heat ghee.
- Add 1 teaspoon of cumin seeds. Let them crackle, then add the prepared green chutney paste.
- Sauté until the raw smell disappears.
- Add the cooked chana, tamarind chutney, salt as needed, turmeric powder, red chili powder, and garam masala. Mix well.
- Add 2 cups of water or the leftover chole water, along with the boiled and crushed potatoes.
- Stir in the jaggery powder to give the chole a sweet and tangy taste (khatta meetha).
- Garnish with kasuri methi.
For Making Samosa Dough:
- In a bowl, combine the refined flour, fine semolina, crushed carom seeds, salt as needed, and ghee. Rub the mixture between your palms until it resembles breadcrumbs. This step ensures a flaky texture for the samosas.
- Gradually add water, a little at a time, and knead the mixture into a stiff yet pliable dough. The dough should not be too soft or sticky.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes. This will make the dough easier to roll out and shape.
For Samosa Stuffing:
- In a kadhai, heat 1 tablespoon of ghee.
- Add the crushed cumin, fennel, and coriander seeds.
- Roast the spices, then add a splash of water.
- Add the boiled and crushed potatoes, salt as needed, garam masala, and kasuri methi. Mix well.
- Stir in the boiled green peas and red chili powder.
- Mix well and garnish with chopped coriander leaves.
- Combine everything thoroughly and turn off the flame. Set aside to cool.
Rolling the Dough:
- After resting, knead the dough again.
- Divide the dough into equal-sized balls (about the size of a lemon).
- Take one dough ball and roll it out into an oval or round shape, about 6-7 inches in diameter. Ensure the rolled-out dough is thin and even.
- Apply a little water to the center. Using a sharp knife, slice the rolled-out dough into two equal halves, forming two semi-circles.
Shaping the Samosa:
- Take one semi-circle of dough and fold it into a cone shape.
- To do this, bring the straight edges together, overlapping them slightly, and press to seal the edges using a dab of water.
- Hold the cone in your hand, keeping the open side upwards.
- Fill the cone with the prepared stuffing (typically a spiced potato mixture) without overstuffing it. Leave some space at the top to seal the samosa properly.
- Dab a little water along the open edges of the cone.
- Pinch the edges together and press firmly to seal, ensuring there are no gaps.
- You can make a small pleat at the base of the cone before sealing to create the traditional pointed edge of the samosa.
- Press gently to ensure the samosa holds its shape.
- Continue this process with the remaining dough and filling, shaping each samosa one by one.
Frying the Samosas:
- In a deep frying pan, heat enough oil over medium heat.
- Gently slide the samosas into the hot oil, a few at a time, without overcrowding. Fry on medium-low heat until they turn golden brown and crispy, flipping them occasionally.
- Once done, remove the samosas and drain them on paper towels to soak up any excess oil.
- Serve hot with your favorite chutney!
To Assemble the Chaat:
- Take the samosas and break them into bite-sized pieces. Place them on a serving plate.
- Pour the prepared hot chole over the broken samosas.
- Drizzle with green chutney and tamarind chutney over the chole and samosas.
- Top with sliced onions and slit green chilies.
- Serve the Chole Samosa Chaat immediately while the samosas are still crisp.
- Enjoy the flavors in every bite!
Notes
- For best results, soak the kabuli chana overnight to ensure even cooking and a softer texture.
- Adding a pinch of baking soda during soaking helps soften the chana more effectively.
- If you’re short on time, you can use a quick soak method: Boil the chana for 5 minutes, then let them sit covered for an hour before cooking.
- Use fresh mint and coriander leaves for the best flavor. If you prefer a milder chutney, reduce the amount of green chilies.
- To balance the spiciness, adjust the amount of red chili powder and garam masala according to your taste.
- Ensure the dough is stiff but pliable; this will help in shaping the samosas and prevent them from becoming too greasy during frying.
- Resting the dough is crucial for achieving a flaky texture, so don’t skip this step.
- Adjust the seasoning and spice levels based on personal preference. Adding fresh coriander leaves at the end adds a burst of freshness.
- Ensure the stuffing is cooled before using it to prevent soggy dough.
- Roll the dough as evenly as possible to ensure uniform cooking of the samosas.
- If the dough becomes sticky while rolling, dust it lightly with flour to prevent sticking.
- Use a fork or your fingers to crimp the edges for a decorative touch and extra security.
- Fry on medium-low heat to allow the samosas to cook through and become crisp without burning. Too high heat might cause them to cook unevenly.
- Assemble the chaat just before serving to keep the samosas crispy. If assembling in advance, keep the components separate and combine them just before serving.
- Garnish with chopped coriander, sev, or pomegranate seeds for added texture and flavor.
- Category: Street Food, Snacks
- Cuisine: Indian
Keywords: Chole Samosa Chaat, Street Food, Indian Snacks, Samosa Chaat, Chole Chaat, Mumbai’s Street Food