When hot steaming Chole and freshly prepared samosas get together, they create a food riot with most Indians. Within no time you have people gobbling up the first round and getting ready to devour their second and maybe third also. Individually both are favourites, chole doing well with puri and stuff like that, the samosas eaten just like that to some tangy chutney to go with it.
But this Chole Samosa Chaat, a once popular Delhi street food item and now also enjoyed in different parts of India, if had at home and enjoying every mouthful, would make it a lip-smacking item that would have the taste lingering much after it is consumed.
Both samosas and chole could be prepared in advance and the chole kept heated in simmer. The Chaat should be prepared only just before heating.
Preparing the Chole
What you will need:
- chick peas (soaked and boiled) - 2 cups
- oil - 2 tbsp
- garlic paste - 1 ½ tsp
- ginger paste - 1 tsp
- tomatoes (chopped) - 1 cup
- green chilli paste - 1 tsp
- chole masala - 2 tsp
- black salt - 1 tsp
- chilli powder - 1 tsp
- dried mango powder (amchur) – ½ tsp
- salt to taste
Making the Chole
- Heat the oil in a deep non-stick pan, add the garlic paste, ginger paste and sauté on a medium flame for a few seconds.
- Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft and mushy. Stir occasionally.
- Add the green chilli paste, chole masala, black salt, chilli powder, dried mango powder, little salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the chick peas and ¼ cup water. Mix well and cook on a medium flame for 1 to 2 minutes while mashing it lightly using a potato masher.
- Divide the chole into 4 equal portions and keep aside.
Preparing the Samosas
What you will need :
For The Dough
- plain flour (maida) – 1/3 cup
- ghee (melted) – ½ tsp
- carom seeds (ajwain) - a pinch
- salt to taste
- potato cubes (boiled and peeled ) – ¾ cup
- green peas (boiled) – 1/3 cup
- oil - 1 tbsp
- cumin seeds (jeera) – ½ tsp
- asafoetida (hing) - a pinch
- ginger-green chilli paste – 1 ½ tsp
- garam masala – ½ tsp
- dried mango powder (amchur) – ¼ tsp
- whole coriander (dhania) seeds - ¼ tsp
- salt to taste
- finely chopped coriander (dhania) - 1 tbsp
- oil for deep-frying
- khajur imli ki chutney - 4 tbsp
- green chutney - 6 tsp
- red garlic chutney - 2 tsp
- onions (finely chopped) - 4 tbsp
- sev - 4 tbsp
- coriander (dhania) (finely chopped) - 4 tbsp
- green chutney – for serving
Making the stuffing
- Take a non-stick pan and heat the oil. Add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-green chilli paste. Sauté on a medium flame for a few seconds.
- Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash both lightly using the back of the spoon.
- Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
- Divide the stuffing into 4 equal portions. Keep aside.
Making the samosas
- Knead the dough well till it gets smooth and elastic. Divide the dough into 2 equal portions.
- Roll out a portion of the dough into 6" x 3" diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 3 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
Making the Chole Samosa Chaat
- Take a Samosa. Roughly break into small pieces and place in a medium-size bowl.
- Pour a portion of the prepared Chole evenly over it.
- Pour 1 tbsp Khajur imli ki chutney, 1 ½ tsp green chutney, ½ tsp red garlic chutney, 1 tbsp onions, 1 tbsp sev over the samosa chaat as topping.
- Sprinkle finely chopped coriander evenly over it.
- Repeat all steps to make 3 more plates.
Enjoy the Chole Samosa Chaat while it is hot, in the company of friends over ‘light chat’.
Kind courtesy - www.tarladalal.com[/vc_column_text][/vc_column][/vc_row]