Delhi Style Easy Samosa Chat Recipe
Learn how to make restaurant style Samosa Chat at home. This recipe is quick and easy with suggested semi homemade ideas.
Servings: 6 cups
Calories: 350kcal
Ingredients
- For Samosa Chole Chaat
- 8 medium sized Samosas
- 6 cup Chole curry
- [Mint Cilantro Chutney ]
- [Date Tamarind Chutney ]
- 2 Cups of stirred Yogurt
- [1 tbsp. Chaat Masala ]
- ½ tbsp. Chili Powder
- 1 cup Nylon Sev or Farsan
- 1 Finely chopped onion
- ½ cup cilantro leaves for garnish
To make Instant Chole Curry
- 2 Can 16 oz each Cooked Chickpeas
- [1 tbsp. oil]
- [1 tsp. cumin seeds]
- [1 tablespoon ginger garlic paste]
- 1 medium sized onion finely chopped
- 2 cup tomato puree
- [½ teaspoon Turmeric Powder]
- [½ teaspoon red chili powder]
- [2 Tablespoon Chole Masala or Garam Masala]
- [1 bay leaf]
- 1 inch cinnamon stick
- [1 black tea bag for rustic color]
- 2 cups water - adjust per desired consistency
Instructions
To make Instant Chana masala - Chole Masala
- On a medium heat, in a pan heat oil. Add bay leaf and cumin seeds. Once they splutter, add onions, ginger garlic, a pinch of salt and sauté until translucent.
- Add cinnamon stick, tomato puree, turmeric powder, red chili powder and chole masala. Stir well. Keep stirring frequently till the mixture thickens. Add the canned chickpeas, a tea bag and water. Cover and cook for 5 minutes.
- Open the lid. Remove and discard the cinnamon stick, bay leaf and the teabag. Using back of the spatula or a masher, press and mash some of the chickpeas. This helps thicken the curry. Turn off the flame. Your Instant Chole Curry is ready.
How to layer Samosa Chole Chaat
- Place 2 medium sized warm samosa on the plate. Gently pull them apart so they deconstruct.
- Ladle one or two scoops of chole curry over the open samosa. The curry mixture should drench the samosa. Drizzle some beaten yogurt over the curry and samosa mixture. Drizzle 1 Tablespoon of Mint Cilantro Chutney and 1 Tablespoon of Date Tamarind Chutney on top. ( adjust per your preference)
- Sprinkle a pinch of chaat masala and chili powder ( adjust per spice tolerance) Sprinkle some finely chopped onions and cilantro. Finish off layering by adding generous serving of nylon sev or farsan on top.
- Serve Samosa Chaat immediately. It starts to get soggy quickly. Best served hot.
Notes
HOW TO MAKE INSTANT CHOLE CURRY IN INSTANTPOT
Start the InstantPot. Press SAUTE. Add oil. After a minute add bay leaf and cumin seeds and give them a quick stir so they brown some. Add onions, ginger garlic, a pinch of salt and sauté until translucent.
Add cinnamon stick, tomato puree, turmeric powder, red chili powder and chole masala. Stir well. Keep stirring frequently til the mixture thickens. Cancel SAUTE.
Add the canned chickpeas, tea bag and water. Close the lid. Vent in SEALING
position. Press MANUAL or PRESSURE COOK. Select 3 minutes. InstantPot will come to pressure and do the cooking. After it's done and goes to KEEP WARM timer, wait for 5 minutes and release the pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid. Remove and discard the cinnamon stick, bay leaf and the tea bag. Give the curry a good stir. Using back of the spatula or a masher, press and mash some of the chickpeas. This helps thicken the curry. Your Instant Chole Curry is now ready. ** How to make Mint Cilantro Chutney 1 cup packed cilantro leaves
1 cup mint leaves
3-4 garlic cloves
1 inch ginger root
2-3 green chilies
1 tablespoon lemon juice
Salt per taste
Blend all the ingredients with enough water to make the smooth puree. ** How to make Date Tamarind Chutney 1 cup pitted Dates
¼ cup Tamarind pulp
½ cup jaggery
1 teaspoon red chili powder
1 tablespoon coriander cumin powder
1 teaspoon dry ginger powder
1 cup water
Salt per taste
Cook the tamarind pulp, dates and jaggery in water for about 8 to 10 minutes on a low flame till they soften, and the mixture thicken a bit. Add red chili powder, coriander - cumin powder and dry ginger powder. Stir well. Simmer for extra 1-2 minutes. Turn off the heat. Let the chutney mixture cool down. Blend it to smooth puree. ** The nutritional calculations for this specific recipe are very hard to quote. They largely will depend upon the size of the samosa, how much serving of chole and chutney goes into one plate which is very hard to estimate.
position. Press MANUAL or PRESSURE COOK. Select 3 minutes. InstantPot will come to pressure and do the cooking. After it's done and goes to KEEP WARM timer, wait for 5 minutes and release the pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid. Remove and discard the cinnamon stick, bay leaf and the tea bag. Give the curry a good stir. Using back of the spatula or a masher, press and mash some of the chickpeas. This helps thicken the curry. Your Instant Chole Curry is now ready. ** How to make Mint Cilantro Chutney 1 cup packed cilantro leaves
1 cup mint leaves
3-4 garlic cloves
1 inch ginger root
2-3 green chilies
1 tablespoon lemon juice
Salt per taste
Blend all the ingredients with enough water to make the smooth puree. ** How to make Date Tamarind Chutney 1 cup pitted Dates
¼ cup Tamarind pulp
½ cup jaggery
1 teaspoon red chili powder
1 tablespoon coriander cumin powder
1 teaspoon dry ginger powder
1 cup water
Salt per taste
Cook the tamarind pulp, dates and jaggery in water for about 8 to 10 minutes on a low flame till they soften, and the mixture thicken a bit. Add red chili powder, coriander - cumin powder and dry ginger powder. Stir well. Simmer for extra 1-2 minutes. Turn off the heat. Let the chutney mixture cool down. Blend it to smooth puree. ** The nutritional calculations for this specific recipe are very hard to quote. They largely will depend upon the size of the samosa, how much serving of chole and chutney goes into one plate which is very hard to estimate.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 50g | Protein: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 44mg | Fiber: 15g | Sugar: 19g