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Samosa Channa Chaat Recipe

Name: AMAYA Real Indian Foods Samosa Channa Chaat Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 pieces store-bought frozen samosas (medium); 2 tbs vegetable oil (for shallow frying or brushing); 2 cups canned chickpeas (drained and rinsed); 1 cups water or reserved chickpea liquid; 2 tbs vegetable oil; 1 tsp cumin seeds; 0.5 cups yellow onion (finely chopped); 1 tsp ginger (grated); 1 tsp garlic (minced); 0.5 cups tomato puree or finely chopped tomatoes; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp garam masala; 0.25 tsp red chili powder (adjust); 0.25 tsp turmeric; 1 tsp amchur (dry mango powder) or 1 tsp lemon juice; 1 tsp salt; 2 tbs fresh cilantro (chopped); 0.5 cups tamarind chutney (store-bought or homemade); 0.25 cups green cilantro-mint chutney; 0.5 cups plain yogurt (whisked until smooth); 0.25 cups finely chopped red onion; 0.5 tsp seared or roasted cumin (bhuna jeera), lightly crushed; 0.25 cups sev or fried gram flour noodles (optional); 2 tbs pomegranate arils (optional); 1 tbs fresh cilantro leaves (for garnish); 0.5 tsp chaat masala; 0.25 tsp freshly ground black pepper

Inspired by AMAYA Real Indian Food

Time40m

Serves3

Crushed samosas topped with chickpea gravy, chutney, and yoghurt.

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Ingredients

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Samosas

6 pieces store-bought frozen samosas (medium)

2 tbs vegetable oil (for shallow frying or brushing)

Chickpea gravy (Chana masala)

2 cups canned chickpeas (drained and rinsed)

1 cups water or reserved chickpea liquid

2 tbs Tuscany sunflower oil

1 tsp cumin seeds

1/2 cups yellow onion (finely chopped)

1 tsp Ginger (grated)

1 tsp Garlic (minced)

1/2 cups tomato puree or finely chopped tomatoes

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp Garam masala

1/4 tsp red chili powder (adjust)

1/4 tsp turmeric

1 tsp amchur (dry mango powder) or 1 tsp lemon juice

1 tsp Celtic sea salt

2 tbs fresh cilantro (chopped)

Chutneys & Toppings

1/2 cups tamarind chutney (store-bought or homemade)

1/4 cups green cilantro-mint chutney

1/2 cups plain yogurt (whisked until smooth)

1/4 cups finely chopped red onion

1/2 tsp seared or roasted cumin (bhuna jeera), lightly crushed

1/4 cups sev or fried gram flour noodles (optional)

2 tbs pomegranate arils (optional)

1 tbs fresh cilantro leaves (for garnish)

1/2 tsp chaat masala

1/4 tsp freshly ground black pepper

Method

Samosas

Heat or crisp samosas

Preheat oven to 200°C (400°F) if baking, or heat a skillet over medium heat if pan-frying. If using frozen samosas, bake according to package instructions (usually 18–22 minutes) turning halfway until crisp, or shallow-fry in 2 tbs oil turning until golden and heated through. Drain on paper towels. Keep warm. Alternatively, reheat and crisp in an air fryer at 200°C (400°F) for 8–10 minutes.

Crumble

Once warm, place samosas on a cutting board and gently crush each into large irregular pieces (bite-size) using the back of a spoon or knife. Arrange the crushed samosa pieces on a large serving platter or individual plates in a single layer or slightly overlapping.

Chickpea gravy (Chana masala)

Sauté aromatics

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle 20–30 seconds until fragrant. Add the 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent and beginning to brown. Stir in grated ginger (1 tsp) and minced garlic (1 tsp) and cook 30–45 seconds until aromatic.

Build gravy

Add 1/2 cup tomato puree and cook 3–4 minutes, stirring occasionally, until the raw tomato smell diminishes and the mixture thickens slightly. Stir in ground coriander (1 tsp), ground cumin (1/2 tsp), turmeric (1/4 tsp), red chili powder (1/4 tsp), and salt (1 tsp). Cook 1–2 minutes to bloom the spices.

Add chickpeas and simmer

Add the drained 2 cups chickpeas and 1 cup water (or reserved chickpea liquid). Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer 8–10 minutes, gently mashing about 1/3 of the chickpeas with the back of a spoon to thicken the gravy and create a mix of whole and mashed beans. If the gravy gets too thick, add a splash more water to reach a spoonable consistency.

Finish gravy

Stir in garam masala (1/2 tsp) and amchur or lemon juice (1 tsp). Adjust salt and heat to taste. Remove from heat and stir in 2 tbs chopped fresh cilantro. Keep the gravy warm until assembling the chaat.

Chutneys & Toppings / Assembly

Prepare condiments

If using store-bought chutneys, give them a quick stir to loosen. Whisk the 1/2 cup plain yogurt until smooth; if it is too thick, thin with 1–2 tbs water to a pourable consistency. Combine crushed roasted cumin (1/2 tsp) with the finely chopped red onion (1/4 cup) if you like a cumin-onion sprinkle.

Assemble chaat

Spoon the warm chickpea gravy over the arranged crushed samosas, distributing evenly so each piece gets some sauce (about 3/4 to 1 cup gravy total across 6 samosas). Drizzle 1/2 cup tamarind chutney and 1/4 cup green chutney over the sauced samosas in a decorative zigzag or random pattern. Spoon or thinly drizzle the whisked yogurt over the top.

Add crunchy and fresh toppings

Scatter the 1/4 cup sev (if using), chopped red onion (1/4 cup), pomegranate arils (2 tbs), and extra chopped cilantro (1 tbs) over the chaat. Sprinkle 1/2 tsp chaat masala and 1/4 tsp freshly ground black pepper evenly.

Serve

Serve immediately so the samosa pieces remain partially crisp under the toppings. Provide extra chutneys and yogurt on the side. Leftovers can be kept separately (gravies and samosas) and assembled just before serving to retain crispness.