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Chole Samosa Chaat Recipe

Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Cuisine Pakistani
Servings 3

Ingredients
  

  • 4 Potatoes Samosa

For Red Chutney:

  • ½ cup Tamarind Pulp
  • ½ cup Water
  • 3 tbsp Sugar
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Roasted Coriander Powder
  • 1 tbsp Kashmiri Chilli Powder
  • ½ tsp Red Chilli Flakes
  • ½ tsp Black Salt
  • ½ tsp Salt
  • 3 tbsp Ketchup

Chole:

  • 500 g Chickpeas
  • 2½ cup Water
  • 1 tsp Salt
  • ¾ tsp Red Chili Powder
  • ¾ tsp Coriander Powder
  • ¾ tsp Cumin Powder
  • 1 tsp Chaat Masala

For Yogurt:

  • 500 Yogurt
  • ⅔ cup Water
  • 3 tbsp Sugar

For Serving:

  • Imli Chutney
  • Masala Papri
  • Chopped Coriander Leaves
  • Chaat Masala

Instructions
 

  • Heat your samosas right before assembly

Red Chutney:

  • Combine all the ingredients except the ketchup in a small saucepan, bring to a simmer and cook for 5-6 minutes until thickened.
  • Add ketchup and adjust seasoning to liking.

Cholay for Samosa Chaat:

  • Combine all the chole/cholay ingredients except chaat masala in a small saucepan, bring to a boil, simmer till the chickpeas are tender, approximately 10 minutes.
  • Mash a little to create a thicker 'gravy', you want some liquid left in there because it really adds to the overall dish.
  • Add chaat masala, and adjust seasoning.

For Yogurt:

  • Whisk together yoghurt, sugar, and cold water.

Assembling:

  • For each samosa chaat plate break up one heated samosa, ladle over a big spoon of the cholay mixture, drizzle over ¼-1/3 cup of your sweet yoghurt, then put about 2-3 tbsp each of imli ki chutney and red chutney, top with papri and chaat masala and a little cilantro.