Easy Mouth-Watering Samosa Chaat with Spiced Chana
Delicious Indian street style, samosa chaat made quickly at home! This popular dish is the perfect balance of tang, spice, sweet and bursts with full of flavor.
Servings: 4 servings
- 1½ tbsp oil neutral oil, like canola
- ¼ tsp cumin seeds
- ¼ tsp asafetida hing
- 1 tsp garlic crushed (2 cloves)
- 1 tsp ginger blended/finely chopped (1/2 inch ginger)
- ¼ tsp salt
- ¼ tsp red chili powder
- ¼ tsp turmeric
- ¼ tsp cumin powder jeera powder
- ½ tsp cumin coriander powder dhana jeeru powder
- 1 tsp chaat masala chaat masala
- chickpeas I used canned, rinsed.
Toppings / Add ins to make samosa chaat
- 4 samosas ready made
- 1 cup plain yogurt mix with 3-4 tbsp water to make it easily pourable
- 1 serving cilantro chutney (cilantro chutney or cilantro mint chutney can work)
- 1 serving tamarind chutney tamarind chutney, date chutney, apple butter chutney or tamarind sauce can also work
- ½ medium onion finely chopped
- 1 medium tomato finely chopped
- ½ cup pomegranate seeds optional, seasonal ( I used tomatoes as pomegranates were not in season at time of making)
- 1 cup thin sev also known as bhel sev
- cilantro chopped, optional for topping
- chaat masala for sprinkling on top
Heat oil in pan on medium high heat. Add in cumin seeds. Once they begin sizzling and popping a bit add in asafetida (hing).
Add in crushed garlic and ginger. Mix and let cook 1-2 minutes.
Add in chickpeas and remaining spices (except chaat masala). Give it a good mix, turn gas to medium.
Add in chaat masala and mix. Turn off gas.
Set aside chickpeas for assembly of chaat.
This recipe is meant to be an easy samosa chaat recipe. Instead of doing a full chole / chana masala recipe, I spice the chickpeas quickly for an easy dish.
Note, samosa chaat can be made to tailored to each person's taste, so you can change up the amount of each ingredient when assembling the chaat.
Samosa: To keep the dish easy, use ready made samosas! Vegetarian aloo samosa are most used for this dish. You can also use homemade samosa.
If you want to avoid the deep fry calories and would like to make homemade samosas try out my baked samosa pinwheels.
Chickpeas (Garbanzo beans): Again, to keep it easy I used canned beans which I rinsed. Feel free to pressure cook and make your own out of dried chick peas.
Spices: Cumin seeds, asafetida (hing), cumin powder, red chilli powder, turmeric and salt.
Two spice mixes: Chaat masala powder and cumin coriander powder. (Gujaratis usually use cumin coriander blend, you can substitute ratio of 1 coriander powder to ½ cumin powder)
Chaat chutney: You need a sweet chutney and a savory chutney (green). Most commonly imli chutney (tamarind) and mint cilantro chutney are used. You can use different chutneys, here are some options:Herehndfsofsdfdfdffdfdsdsdss
Spicy green chutney: cilantro chutney or cilantro mint chutney can work
Sweet chutney: tamarind chutney (date chutney, apple butter chutney or tamarind sauce can also work
Yogurt: Any plain yogurt works. If on the thick side, add a few tablespoons of water to make it runnier/easier to pour and mix.
Fresh ingredients: Onions, tomatoes and/or pomegranate arils and cilantro (coriander leaves). Note, I used tomatoes as pomegranates were not in season at time of making to give a bit of tart taste. Also, I prefer red onions, but I used what I had on hand.
Thin sev: Also known as nylon sev, fine sev or bhel sev. This provides a crunch. Easily found at local Indian grocery store.
Calories: 447kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 911mg | Fiber: 7g | Sugar: 24g | Vitamin A: 1196IU | Vitamin C: 31mg | Calcium: 277mg | Iron: 2mg