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.
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
Instructions
- Rinse and soak chickpeas for 4 hours or overnight, then drain.
- In an Instant Pot on Sauté (High), heat ghee or oil. Add cumin seeds, then finely diced onion, and cook until golden.
- Stir in grated ginger, minced garlic, tomato purée, ground coriander, kosher salt, chili powder, and turmeric.
- 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).
- Let pressure release naturally. Stir in garam masala, kasoori methi, and cilantro.
- Mash a few chickpeas to thicken the chole naturally until it is thick and saucy.
- Crisp up the samosas according to package instructions or by frying/baking.
- Assemble the chaat by layering crispy samosas with chana masala and your favorite toppings.
Video
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.
- 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.