Samosa Chaat Recipe with Chole

Ingredients

• 4 Potato Samosas ((the large kind))
• 1/2 cup tamarind pulp (strained)
• 1/2 cup water
• 3 tbsp sugar
• 1 tsp bhunna zeera (roasted cumin powder)
• 1 tsp bhunna dhania (roasted coriander powder)
• 1 tbsp kashmiri laal mirch (kashmiri chilli powder)
• 1/2 tsp chilli flakes
• 1/2 tsp kala namak (himalayan black salt, looks pink ground up)
• 1/2 tsp salt
• 3 tbsp ketchup
• 1 19 oz can chickpeas ((drained))
• 2.5 cups water
• 3/4-1 tsp salt
• 3/4 tsp red chili powder
• 3/4 tsp coriander powder
• 3/4 tsp cumin powder
• 1 tsp chaat masala
• 500 g yogurt
• 2/3 cup water
• 3 tbsp sugar
• 1/2 batch Imli chutney or 2/3 cup your favorite storebought imli chutney
• masala papri
• chaat masala
• chopped cilantro

Instructions

1. 1

   Heat your samosas right before assembly

2. 2

   --- Red Chutney ---

3. 3

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

4. 4

   Add ketchup and adjust seasoning to liking.

5. 5

   --- Chole / Cholay for Samosa Chaat ---

6. 6

   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.

7. 7

   Mash a little to create a thicker 'gravy', you want some liquid left in there because it really adds to the overall dish.

8. 8

   Add chaat masala, and adjust seasoning.

9. 9

   --- Sweet Yoghurt ---

10. 10

    Whisk together yoghurt, sugar, and cold water

11. 11

    --- Assembly ---

12. 12

    For each samosa chaat plate break up one heated samosa, ladle over a big spoon of the cholay mixture, drizzle over 1/4-1/3 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.