Samosa Chaat. (Amar D. Gupta/Siliconeer)

A favorite for any age, this iteration of the heavenly samosa is the perfect party appetizer, writes Chef Sanjay Patel.


For the Chholé

2 cups soaked and boiled chick peas

2 tbsp. oil

1½ tsp. garlic paste

1 tsp. ginger paste

1 cup. chopped tomatoes

1 tsp. green chili paste

2 tsp. chholé masala

1 tsp. black salt

1 tsp. chili powder

½ tsp. dried mango powder (amchur)

salt to taste

Other ingredients


4 tbsp. dates and tamarind chutney

6 tsp. green chutney

2 tsp. red garlic chutney

4 tbsp. finely chopped onions

4 tbsp. sev

4 tbsp. finely chopped coriander


For the chholé: Heat oil in a deep non-stick pan, add garlic paste, ginger paste and sauté on a medium flame for a few seconds. Add tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft and mushy, while stirring occasionally. Add the green chili paste, chholé masala, black salt, chili 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 chholé into 4 equal portions and keep aside.

Chaat: Take 1 samosa, roughly break it into small pieces and place in a bowl. Put a portion of the prepared chholé evenly over it. Pour 1 tbsp. dates and tamarind chutney, 1½ tsp green chutney, ½ tsp red garlic chutney, 1 tbsp. of onions and 1 tbsp. of sev evenly over it. Finally sprinkle some coriander.

Do the same for the rest of the samosas. Serve and enjoy immediately.