Chole-Samosa Chaat | Samosa Chaat | छोले-समोसा चाट

Thursday, May 28, 2020



Chhole-Samosa chaat is an famous Indian street food that has many interesting components like chole, flakey samosas, coriander & tamarind chutneys, curd, chopped onions and nylon sev / bhujia. In short, its a burst of flavours in the mouth. And, dare I say, it is one of my favourite too. Therefore, decided to make it at home and the result is amazing. 

Making Samosas can be tricky for a beginner, and therefore I have mentioned some tips and tricks to be followed while making them. But, if you want to try a short cut, bring Samosas from your favourite shop and only make Chhole to enjoy this chaat. That works really well too but of-course our focus is to make a complete dish here at vidzKitchen.

This recipe is a little time consuming but every bite into homemade Samosa chaat is worth all efforts. 
It has everything that we expect from a chaat - it's spicy, tangy and flavoursome. Isn't it great for a famous street food to be prepared at home where we control what goes into the dish. 

Tips and Tricks:
  • Preparing Samosa dough is very crucial. Oil should be well massaged in to the flour for 2-3 minutes before adding water. 
  • Samosa dough should be stiff when kneaded. Add water gradually. We do not need much water to knead the Samosa dough, only 6-7 tablespoons.
  • Let the dough rest for minimum 30 minute.
  • While working on 1 dough ball, let the remaining dough balls covered with damp kitchen towel.
  • Firmly press the potato filling inside the Samosa and do not over-fill them.
  • Seal the Samosas nicely. Carefully pinch all the open sides so that they will not get open while frying. Else, they will soak oil and will not taste good.
  • Always, deep fry Samosas on low flame to get the flakey and even coloured crust. Each batch of Samosas will take 12-15 minutes of deep frying. 
  • I have not added garlic to the Chole, but if you like chaat to have garlic flavour, add 3-4 cloves of garlic in the Chole while cooking.





                     

             

Let see the Ingredients and Procedure to make this scrumptious Chole-Samosa chaat.

Recipe Cuisine: Indian Serves: 3-4  
Prep Time:  40-50 Mins  ( except for soaking Chickpeas for 8-9 hours) |  Cooking Time: 40 mins


Ingredients for Samosa Dough
  1. All Purpose Flour - 2 cups
  2. Oil - 4 tablespoons
  3. Carom Seeds - 1/2 tsp
  4. Salt - 1/2 tsp
  5. Water to knead the dough
Ingredients for Potato Filling
  1. Boiled Potatoes - 500 grams or 4 medium size
  2. Oil - 2 tablespoons
  3. Coarsely crushed 2 tsp whole coriander seeds + 1 tsp each of cumin seeds + 1 tsp fennel seeds in a mortal-pestle.
  4. Asafoetida - 2 pinches
  5. Cashews - 10-12 broken in to small pieces.
  6. Raisins - 15 approx cut in to halves
  7. Green Chillies - 1 chopped finely
  8. Black Pepper - 1/4th tsp
  9. Red Chilli Powder - 1/2 tsp
  10. Black Salt - 1/4th tsp
  11. Ginger Powder - 1/2 tsp
  12. Amchoor Powder - 1/4th tsp
  13. Salt to taste
Ingredients for Chole:
  1. Chickpeas - 1 cup soaked overnight
  2. Onion - 1 medium chopped finely
  3. Tomatoes - 2 medium
  4. Green Chilli - 1 
  5. Ginger - 1/2 inch piece
  6. Oil - 1 tbsp
  7. Asafoetida - a pinch
  8. Cumin seeds powder- 1/2 tsp
  9. Chole Masala - 2 tbsp
  10. Black pepper - 1/4th tsp
  11. Red Chilli Powder - 1/4th tsp
  12. Black Salt - 1/4th tsp
  13. Coriander powder - 1/2 tsp
  14. Water- 2.5 cups
Ingredients for Assemble the chaat:
  1. Tamarind Chutney - 1/2 cup
  2. Coriander Chutney - 1/2 cup
  3. Curd - 1/2 cup
  4. Onion - 1 medium finely chopped
  5. Mix of red chilli powder, chaat masala, cumin seed powder and black salt  - to sprinkle on top
  6. Nylon Sev or Bhujia - to sprinkle on top
Procedure

To make Samosa Dough
  • In a large bowl, add APF, salt, carom seeds and oil and rub the oil in to the flour for 2-3 minutes. Oil should be well coated in the flour. 
  • Knead a stiff dough by gradually adding little water at a time. We only need to knead till the dough come together. Do not over work here.
  • Cover the dough with damp kitchen towel and let it rest for 30 minutes. Meanwhile, prepare Chole and Potato filling.

To make Potato filling
  • Boil Potatoes for 4-5 whistles and let them cool completely. Remove the peel and mash them roughly.
  • In a Kadhai or pan, add oil. Once the oil is hot, add asafoetida, coarsely grounded coriander-fennel-cumin seeds. Sauté for few seconds. 
  • Add chopped cashews, green chillies and raisins and sauté for 30 seconds. Add all the dry masalas and mashed Potatoes. Mix well so that potatoes are well coated with the Masala. Give a taste test and adjust seasoning.
  • Let the mixture cool down completely.

To make one pot Chole
  • Wash and soak 1 cup of Chickpeas a night before. Next morning, drain out the water and rinse them under running water.
  • Grind together tomatoes, green chilli and ginger to a smooth paste in mixer grinder. 
  • In a cooker, add oil. Once oil is hot, add Asafoetida and Onions. Sauté till Onions turn golden brown. Add all the dry spices and sauté for few seconds.
  • Add tomato paste we have prepared in step 2 and let it cook till oil separates.
  • Add soaked Chickpeas and 2.5 cups of water.
  • Take 3 whistles on high flame and 3 on low flame. Let the pressure release and check the consistency of Chole. Mash few chickpeas with the help of the ladle to thicken the gravy.

To make Samosa
  • Give a quick knead to our rested dough and divide it into 7 equal size balls. Take one ball and cover rest of them with damp kitchen towel.
  • Roll one dough ball into oval kind of shape and divide it into two.
  • Apply water on the straight side and seal it to make a cone like shape. Fill it with 1-2 tbsp Potato filling and again apply water all around the circumference of the cone and seal it properly. Carefully seal all the edges of Samosas, do not hurry this step.
  • Repeat with all the remaining dough balls.
  • Heat oil in a Kadhai. To check if oil is ready, drop a small piece of dough into the oil. If it takes few seconds to come up to the surface, that means Oil is ready.
  • Deep fry Samosas on low flame for 12-15 minutes to get the crispy, flakey crust. At a time, only add 4-5 Samosas in a Kadhai.

To assemble Chole-Samosa Chaat
  • In a bowl/plate, layer 1 cup of Chole first , then add 2 Samosas break in to pieces. Top it up with curd, tamarind chutney, green chutney, Onions and sev. Sprinkle masala and serve hot.


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