Ingredients:
1 cup dried chickpeas or 3 cups cooked or canned chickpeas
3 tablespoons oil
1/2 teaspoon carom seeds(ajwain)
2/3 cup finely chopped onions or 2 medium sized onions,chopped or 100 grams onions,chopped
1 cup finely chopped tomatoes or 150 grams tomatoes or 3 medium size tomatoes
2 teaspoons giger-garlic paste or 1 inch ginger and 7 garlic cloves crushed to paste in mortar pestle
2to3 green chillies,slit or sliced
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
2.5 cups water-if chana takes less time to cook then add 2 cups water
1 teaspoon garam masala powder or cahna masala powder
1 teaspoon dry mango powder(amchur powder)
1/2 teaspoon black salt
1/2 teaspoon rock salt or regular salt or add as per taste
10 to 12 small samosas or 5 to 6 large samosas
1 small bowl tamatind chuthey
1 small bowl red chilli garlic chutney
1 small bowl coriander mint chutney
sev as required,optional
1/2 cup cup finely chopped onions
chaat masala as required
1/4 cup chopped coriander leaves
lemon juice as required
curd(yogurt)-optional)
fried green chiilies-optional
How To Make Samosa Chaat:
Preparing Chana Masala:
1.Soak 1 cup dried chickpeas in enough water for 7 to 8 or overnight.
2.Next day drain all the water and rinse the chickpeas with fresh water.keep aside.
3.Heat 3 tablespoons oil in a 3 litre pressure cooker.add 1/2 teaspoon carom seeds(ajwain)and let them splutter.
4.Then add 2/3 cup chopped onions.
5.Saute the onions till they turn translucent.
6.Next add 2 teaspoons ginger-garlic paste.saute till the raw aroma of both ginger-garlic goes away.
7.Then add 1 cup of finely chopped tomatoes.mix well.
8.Next add 1/4 teaspoon turmeric powder,1 teaspoon red chilli powder and 1 teaspoon coriander powder.mix very well.
9.Saute this onion-tomato masala till the tomatoes soften and become pulpy.you will also see some oil relesing from the sides of the masala paste.
10.Then add 2 to 3 green chilies(slit)
11.Next add the chickpeas.
12.Mix very well with the masala and then add 1/2 teaspoon black salt,1/2 teaspoon rock salt or regular salt or add salt as per taste.
13.Add 2.5 cups of water.if chana takes less time to cook then add 2 cups water.depending on the quality of cahna,it may take less or more time to cook.
14.Pressure cook for 12 to 14 minutes on medium flame.when the pressure falls down on its own in the cooker,then open the lid and check the doneness of the chickpeas.if she the chickpeas still feel uncooked,then pressure ccok for some more time.
15.Keep the cooker on the stovetop and simmer chana masala on a medium masala.mash a few chickpeas so as to thicken the gravy.when the chana masala starts simmering,add 1 teaspoon garam masala powderand 1 teaspoon dry mango powder.mix very well.
16.Continue to ccok till the gravy becomes slightly thick.
17.There should be no watery consistency in the chana masala and the geavy should be medium-thick.keep aside.
Assembling Samosa Chaat:
1.Take the samosas and the chutneys.warm the samosas in an oven,microwave or in a pan if they are at room tempreture.
2.In a serving plate,add the hot chana masala.
3.Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.
4.Top with some green chutney.
5.Then top with some red chilli garlic chutney.
6.Next add some sweet tamarind dates chuntey.you can add the sweet and spicy chutney less or more and as per your requirements.
7.Now add some chopped onion.
8.Sprinkle some chaat masala powder.
9.Garnish with some coriander leaves and drizzle some lemon juice.prepare remaining servings of the samosa chaat this way.if you way you can also add fresh curd,fried green chilies or sev and crushed papdi in the toppings.
10.Serve samosa chaat immediately.two more delicious snacks you can make with samosas are samosa sandwich and samosa pav.