Samosa Chaat : Recipe
Samosa chaat is a portion of trendy street food in Nepal and India made from Samosa, Spicy Chole (chickpeas), yogurt, and chutney. Chaat term is very firmly culpable to Nepalese cuisine. Samosa chaat has now been found in restaurants, small hotels, Parties, and many Weddings worldwide. These spicy are as plenty as they are popular. Each part of Nepal has its own taste, shape, and, size using seasonal vegetables.
Elements in Samosa chaat
The name itself starts with samosa, so samosa is the main ingredient in the Samosa chaat recipe. You can either buy samosas or can use homemade samosas. Buying samosa from the store saves your time.
Chole is the chickpea curry used in the samosa chaat recipe. You can make delicious chickpea curry according to your taste.
A good quality (thick creamy yogurt) is essential in the Samosa chaat recipe.
Chutney (cilantro chutney and sweet tamarind chutney) is also an essential component.
Samosa chaat recipe
We will show you step by step method for preparing samosa chaat.
The first step is to sock dried chickpeas for about 8-9 hours, drain the water, and wash it properly.
Light the stove, add soaked chickpeas with green cardamom, black peppercorn, bay leaves, cinnamon stick, 4 to 5 cups of water, and salts, and heat the pressure cooker.
Put the stove on high flame for 2 whistles and after that lower, the flame and cook for 8-10 minutes turn off the stove and let the pressure release naturally.
Cook the onions until the raw scent is entirely gone. After that, add the ginger-garlic paste and simmer for one minute.
Add the tomato puree and combine. On medium heat, with the tomatoes covered, simmer for 15 minutes, stirring once or twice. Do not skip this step since it is crucial. Cook the tomatoes slowly.
After the tomatoes have finished cooking, add the chole masala along with additional salt, red chili powder, paprika powder, and cumin powder. For one minute, combine and saute the spices.
Stir in the cooked chickpeas to the pan.
With the lid on, simmer the curry for about 30 minutes over low-medium heat. Once more, take your time to ensure that your chole is at its finest. The curry will significantly thicken, which is exactly what we want for the chaat.
The curry is finished now. At this time, taste the food and make any necessary salt or other adjustments. As you prepare the tempering, let it simmer.
To prepare the tempering, heat the ghee in a skillet over medium heat. Add the ginger julienne after the ghee is heated, and cook it there until it begins to become golden brown.
Incorporate the fried julienne into the curry.
Mix in the garam masala.
Add the crushed Kasuri methi last.
Gather the other ingredients and begin plating the samosa chaat once the chole is ready.
Add 1 cup of cooked chole to the serving bowl to form a plate of samosa chaat.
Add yogurt dollops on top.
Next, break two samosas roughly and scatter them on top of the yogurt.
Add extra chole, cilantro chutney, and sweet tamarind chutney to the samosa.
Ingredients for samosa chaat recipe (For Chole)
2 cups dried chickpeas soaked overnight
5-6 whole green cardamom
4-5 black peppercorn
2 bay leaves
2 1-inch cinnamon stick
2 black tea bags
4-5 cups of water
salt to taste
1 tablespoon oil
3/4 cup pureed onion or finely grated, from 2 small onions
2 teaspoons ginger garlic paste
2.5 cups pureed tomatoes from 4 medium tomatoes
3 teaspoons chole masala
1/2 teaspoon red chili powder or to taste
1/2 teaspoon paprika powder
3/4 teaspoon cumin powder
ingredients For tempering of Chole
1 tablespoon ghee
1-inch ginger cut into juliennes
1/4 teaspoon garam masala
1/2 tablespoon crushed Kasuri methi
2 tablespoons chopped cilantro
ingredients For the Chaat
14 medium samosa homemade or store-bought
plain yogurt for serving should be well beaten and thick
cilantro chutney for serving
sweet tamarind chutney for serving
chopped onion for serving
chopped cilantro for serving
sev for serving
pomegranate arils for garnishing (optional)
chaat masala to sprinkle
Steps to prepared chole masala
In 4 cups of water, soak dry chickpeas for the night. Drain the water the following morning, and then rinse the chickpeas.
Transfer the chickpeas to a pressure cooker and then add the full spices: cinnamon stick, bay leaves, green cardamom, and black peppercorn.
Salt, four or five cups of water, and black tea bags should also be added. Please take note that the tea bags are only used to make the chole look dark. They don’t add any flavor to the finished product.
Pressure Cook for two whistles on high heat. After that, reduce the heat to medium-low and continue cooking the chickpeas for an additional 10 to 12 minutes. Turn off the heat under the cooker and let the pressure out naturally.
Once cooked, the chickpeas should readily press between your fingers. Place aside.
Cook for 30 minutes on high pressure with a natural pressure release if using an Instant Pot.
begin preparing the masala. On medium heat, warm the oil in the pan. Add the grated or puréed onions to the heated oil.
Cook the onions for around 5 to 6 minutes, or until the raw scent entirely disappears. Once the ginger-garlic paste has been added, simmer it for one minute.
Mix in the tomato puree after adding. On medium heat, with the tomatoes covered, simmer for 15 minutes, stirring once or twice. Do not skip this step since it is crucial. Cook the tomatoes for the recommended amount of time.
When the tomatoes are finished cooking, add the chole masala along with additional salt, red chili powder, paprika powder, and cumin powder. Cook for 1 minute after mixing the spices.
Stir in the cooked chickpeas to the pan. On low to medium heat, cover the pan and let the curry simmer for around 30 minutes. Once more, take your time to ensure the greatest taste chole. The curry will significantly thicken, which is what we want for the chaat.
The curry is now ready. At this point, taste the food and adjust the salt, etc. While you prepare the tempering, let it simmer.
Ghee should be heated in a pan over medium heat for the tempering. The ginger should be added to the heated ghee and fried until it begins to turn golden brown. Fry the julienne and add it to the curry.
Mix in the garam masala. The crushed Kasuri methi is added last.
When the chole is done, gather the remaining ingredients and begin plating the samosa chaat.
to prepare a samosa chaat dish
Put 1 cup of the cooked chole in the bowl for serving. Add yogurt dollops on top.
After that, roughly break two samosas and scatter them over the yogurt. Added chole, cilantro chutney, and sweet tamarind chutney should be placed on top of the samosa.
And finally, top the samosa chaat with chopped onion, sev, cilantro, and pomegranate seeds (if used). Sprinkle with chaat masala and serve immediately!
