Samosa chaat
This samosa chaat is the no-ordinary snack you ever come across. It’s light but hearty, it’s savory yet it’s tangy and sweet at the same time. In short, it’s just delicious.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 cooked samosas.
- 14-15 ounces canned garbanzo beans/ chickpeas. (Drain and discard the water.)
- 1 small brown onion.
- 2 tablespoons cooking oil.
- 1 tablespoon ground ginger garlic.
- ½ teaspoon coriander powder.
- ½ teaspoon cumin powder.
- ¼ teaspoon turmeric powder.
- ¼ teaspoon ground black pepper.
- ¼ teaspoon red chili powder.
- ⅓ teaspoon salt (or according to taste.)
- 2 small tomatoes (chopped.)
- ⅓ cup water.
- ¾-1 cup mint yogurt chutney.
- ½-⅔ cup imli sauce/ tamarind sauce.
- A handful of crispy fine Sev or crushed Papdi.
- Pomegranate seeds (optional.)
- Cilantro leaves (chopped (optional).)
Instructions
- 1
Peel, chop, and fry the onion in 2 tablespoons of oil.
- 2
When the onion becomes light golden in color, add the ginger garlic paste
- 3
Then add the coriander powder, cumin powder, turmeric powder, ground black pepper, red chili powder, and salt. Continue cooking until the spices release an aroma.
- 4
Add the chopped tomatoes and ⅓ cup of water. Let it cook until the tomatoes are softened.
- 5
Next, add the garbanzo beans/ chickpeas and give it a stir. Put the lid on and leave it to cook at medium-low heat until the beans are softened. It takes approximately 5-7 minutes, or longer if you prefer your beans to be softer. And add more water if you find the curry is too dry or if you prefer to have a bit of gravy.
- 6
To assemble, break or smash the samosas and place them on a serving dish.
- 7
Spoon the cooked garbanzo beans over the samosas.
- 8
Dollop the mint yogurt chutney onto the samosas and the beans.
- 9
Then drizzle the imli sauce/ tamarind sauce over the samosa chaat.
- 10
Lastly, sprinkle some fine Sev or crushed Papdi, some pomegranate seeds, and chopped cilantro (coriander leaves).