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Crispy Samosa Chaat: Street Food Fiesta! Samosa chaat: master this iconic Indian street food with crispy samosas and a rich chana masala. Perfect for an authent

Crispy Samosa Chaat: Street Food Fiesta!

Samosa chaat: master this iconic Indian street food with crispy samosas and a rich chana masala. Perfect for an authentic big flavor at home.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 medium or 4 large samosas (homemade or store-bought)
  • 1 cup dried chickpeas (or 2 cans cooked chickpeas)
  • 3 ½ cups water (divided)
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 yellow onion (finely diced)
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 2 teaspoons kosher salt

Method
 

  1. Rinse and soak chickpeas for 4 hours or overnight, then drain.
  2. In an Instant Pot on Sauté (High), heat ghee or oil. Add cumin seeds, then finely diced onion, and cook until golden.
  3. Stir in grated ginger, minced garlic, tomato purée, ground coriander, kosher salt, chili powder, and turmeric.
  4. Add chickpeas and 1½ cups water (use ½ cup of water if using canned chickpeas). Cook for 30 minutes (soaked chickpeas) or 5 minutes (canned chickpeas).
  5. Let pressure release naturally. Stir in garam masala, kasoori methi, and cilantro.
  6. Mash a few chickpeas to thicken the chole naturally until it is thick and saucy.
  7. Crisp up the samosas according to package instructions or by frying/baking.
  8. Assemble the chaat by layering crispy samosas with chana masala and your favorite toppings.

Notes

- For the chana masala, ensure your onions are deeply golden before adding other spices; this builds a crucial flavor base.
- If using dried chickpeas, soak them overnight to ensure even cooking and a tender texture. Skipping this step can lead to hard chickpeas.
- When assembling, ensure your samosas are hot and crispy. Reheat them in an air fryer or oven for best results right before serving.
- The chana masala can be made ahead and refrigerated for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.