Samosa Chaat with Spicy Chickpeas and Green Chutney
Ingredients
Spicy Chickpea
- 2 cans chickpeas
- ½ inch ginger, finely chopped
- 2-3 green chillies
- ½ tsp Kashmiri chilli powder
- ½ tbsp unsweetened tamarind paste or lemon juice
- Salt
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 tbsp fresh coriander, chopped
- 2 tsp garam masala
Green Chutney
- 2 cups fresh coriander, tightly packed
- 2 Indian green chillies, adjust to taste
- ½ tbsp yoghurt
- ½ tsp cumin seeds, roasted
- 2 garlic cloves
- salt
- ½ tsp dry mango powder
- 2-3 ice cubes
- 1-2 tbsp water, if needed
Yogurt Mixture
- 2 cups Greek yoghurt
- 1 tbsp sugar, adjust to taste
- salt
Assembling the Samosa Chaat
- 8 medium-sized potato samosas
- ½ cup green chutney
- ½ cup tamarind chutney
- 1 ½ tsp roasted cumin powder
- 2 tsp chaat masala
- ¼ cup bhujia, (spicy potato noodles)
- ⅓ cup pomegranate jewels
- 2 tbsp fresh coriander, chopped
- 1-2 green chillies, chopped (optional)
Instructions
- Heat oil in a large pan over medium heat. Toast cumin seeds and mustard seeds then add the green chillies. Sauté ginger for about 8-10 seconds without letting them brown.
- Add the chickpeas and ½ cup water. Season with garam masala, salt, and Kashmiri chilli powder. Mix well and cook for 8-10 minutes, allowing the spices to infuse into the chickpeas.
- Smash a few chickpeas to thicken the mixture slightly. Stir in the chopped coriander and tamarind paste for a tangy finish.
- Prepare the Green Chutney: In a blender, add the coriander, green chillies, cumin seeds, garlic, salt, yoghurt, and mango powder. Add ice cubes and blend until smooth, adding water only if necessary (the ice should mostly suffice). Transfer to an airtight container and refrigerate. This chutney stays fresh for 4-5 days.
- Assemble the Samosa Chaat: Reheat the samosas in an oven or air fryer at 180°C (350°F) for 5-7 minutes until golden brown. Break them into 3-4 pieces and place them on a serving plate. Spoon about ¾ cup of the warm spicy chickpeas over the samosas. Drizzle generously with cold yoghurt, green chutney, and tamarind chutney. Top with chopped onions, green chillies (if desired), roasted cumin powder, and chaat masala. Sprinkle bhuji over the chaat, followed by fresh pomegranate arils and coriander for garnish. Serve immediately and enjoy the burst of flavours!