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Samosa Chaat with Chole and Tamarind Chutney Recipe

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4.4 from 6 reviews

Samosa Chaat with Chole is a vibrant and flavorful Indian street food dish that combines crispy potato samosas with spiced chickpeas, tangy tamarind chutney, and sweet yogurt. It’s a perfect blend of textures and flavors, offering a delightful balance of spicy, sweet, and savory notes, ideal for a quick and satisfying snack or appetizer.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Samosas

  • 4 Potato Samosas (large size)

Red Chutney

  • 1/2 cup tamarind pulp (strained)
  • 1/2 cup water
  • 3 tbsp sugar
  • 1 tsp bhunna zeera (roasted cumin powder)
  • 1 tsp bhunna dhania (roasted coriander powder)
  • 1 tbsp kashmiri laal mirch (Kashmiri chili powder)
  • 1/2 tsp chili flakes
  • 1/2 tsp kala namak (Himalayan black salt)
  • 1/2 tsp salt
  • 3 tbsp ketchup

Chole (Spiced Chickpeas)

  • 1 19 oz can chickpeas (drained)
  • 2.5 cups water
  • 3/4-1 tsp salt
  • 3/4 tsp red chili powder
  • 3/4 tsp coriander powder
  • 3/4 tsp cumin powder
  • 1 tsp chaat masala

Sweet Yogurt

  • 500 g yogurt
  • 2/3 cup water
  • 3 tbsp sugar

Assembly Toppings

  • 1/2 batch Imli chutney or 2/3 cup storebought tamarind chutney
  • Masala papri
  • Chaat masala, for sprinkling
  • Chopped cilantro, for garnish

Instructions

  1. Heat Samosas: Warm the potato samosas just before assembling the chaat to ensure they are crispy and hot for serving.
  2. Prepare Red Chutney: In a small saucepan, combine tamarind pulp, water, sugar, roasted cumin powder, roasted coriander powder, Kashmiri chili powder, chili flakes, kala namak, and salt. Bring the mixture to a simmer over medium heat and cook for 5-6 minutes until it thickens slightly.
  3. Finish Red Chutney: Stir in ketchup and adjust seasoning as desired. Remove from heat and set aside.
  4. Cook Chole (Spiced Chickpeas): In another small saucepan, mix chickpeas, water, salt, red chili powder, coriander powder, and cumin powder. Bring to a boil then reduce heat and simmer for about 10 minutes until chickpeas are tender.
  5. Thicken Chole: Slightly mash some of the chickpeas to thicken the gravy while keeping some liquid to enhance the dish's texture and flavor. Stir in chaat masala and adjust seasoning as needed.
  6. Make Sweet Yogurt: Whisk together yogurt, sugar, and cold water until smooth and well combined. Keep chilled until assembly.
  7. Assemble Samosa Chaat: On each serving plate, break one heated samosa into pieces. Spoon over a generous amount of the chole mixture, drizzle about 1/4 to 1/3 cup of the sweet yogurt over the top. Add 2-3 tablespoons each of tamarind (imli) chutney and red chutney. Top with masala papri, sprinkle some chaat masala, and garnish with chopped cilantro.

Notes

  • For extra crispiness, reheat samosas in an oven or air fryer instead of microwave.
  • Adjust the spice levels in chutneys and chole to suit your taste preferences.
  • Masala papri adds a delightful crunchy texture, but you can omit for gluten-free options.
  • Use store-bought tamarind chutney as a shortcut if pressed for time.
  • The dish is best served fresh to maintain samosa crispness and chutney freshness.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/samosa-chaat-with-chole-and-tamarind-chutney-recipe/