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
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.