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Samosa Channa Chaat Recipe

Name: NEW AMAYA REAL INDIAN FOODs Samosa Channa Chaat Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 pcs store-bought or homemade potato samosas; 2 tbs vegetable oil (for shallow frying or brushing); 2 cups canned chickpeas (drained and rinsed) or cooked chickpeas; 2 tbs vegetable oil; 1 tsp cumin seeds; 1 pcs small onion, finely chopped; 2 pcs garlic cloves, minced; 1 tsp ginger, grated; 1 pcs tomato, finely chopped (or 1/2 cup canned crushed tomatoes); 1 tsp turmeric; 1 tsp ground coriander; 1 tsp chili powder (or to taste); 1 tsp garam masala; 1 tsp salt; 3 cups water; 1 tbs lemon juice; 2 tbs fresh cilantro, chopped; 1 tbs tamarind chutney (store-bought or homemade); 2 tbs mint-coriander green chutney; 1 cup plain yogurt, whisked until smooth; 1 tsp red chili powder or chaat masala (for sprinkling); 1 tsp roasted cumin powder; 1 cup sev (crispy chickpea flour noodles) or crushed papdi; 1 tbs finely chopped red onion (optional); 2 tbs finely chopped fresh cilantro; 0.5 pcs finely chopped green chili (optional)

Inspired by NEW 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 pcs store-bought or homemade potato samosas

2 tbs vegetable oil (for shallow frying or brushing)

Chickpea (Channa) Gravy

2 cups canned chickpeas (drained and rinsed) or cooked chickpeas

2 tbs Tuscany sunflower oil

1 tsp cumin seeds

1 pcs small onion, finely chopped

2 pcs Garlic cloves, minced

1 tsp Ginger, grated

1 pcs tomato, finely chopped (or 1/2 cup canned crushed tomatoes)

1 tsp turmeric

1 tsp Ground coriander

1 tsp chili powder (or to taste)

1 tsp Garam masala

1 tsp Celtic sea salt

3 cups water

1 tbs ReaLemon lemon juice

2 tbs Fresh cilantro, chopped

Chutneys & Toppings

1 tbs tamarind chutney (store-bought or homemade)

2 tbs mint-coriander green chutney

1 cup plain yogurt, whisked until smooth

1 tsp red chili powder or chaat masala (for sprinkling)

1 tsp roasted cumin powder

1 cup sev (crispy chickpea flour noodles) or crushed papdi

1 tbs finely chopped red onion (optional)

2 tbs finely chopped fresh cilantro

1/2 pcs finely chopped green chili (optional)

Method

Samosas

Reheat or crisp the samosas: If using store-bought precooked samosas, bake at 200°C (400°F) for 8–10 minutes or shallow fry in 2 tbs oil until golden and crisp. If using refrigerated fresh samosas, heat until crisp. Drain briefly on paper towels. Let cool slightly, then break each samosa into 3–4 large pieces (crushed but still chunky) and set aside.

Chickpea (Channa) Gravy

Heat 2 tbs oil in a medium saucepan over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds until fragrant.

Add the finely chopped onion and sauté 4–5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger and cook 30–45 seconds until aromatic.

Add the chopped tomato (or crushed tomatoes) and cook 3–4 minutes until softened and oil starts to separate from the mixture.

Stir in turmeric, ground coriander, chili powder, and garam masala. Cook 1 minute to bloom the spices.

Add the drained chickpeas and 2 cups of the water. Bring to a simmer, then reduce heat and simmer gently 10–12 minutes so flavors meld and chickpeas soften further.

For a slightly thicker gravy, mash about 1/3 cup of the chickpeas in the pan with the back of a spoon or a potato masher, then stir to incorporate. Add remaining 1 cup water gradually to reach a pourable but substantial gravy (adjust to desired consistency).

Season with salt and lemon juice, stir in chopped cilantro, and simmer 1–2 more minutes. Taste and adjust seasoning.

Assembly — Chaat Toppings & Serving

Place a shallow serving plate or individual plates. Arrange the broken samosa pieces in a single layer on each plate.

Ladle warm chickpea gravy over the samosa pieces so they are partially soaked but still retain some crisp edges (about 1/3 to 1/2 cup gravy per serving).

Drizzle tamarind chutney in a few spoonfuls over the samosas, then add green chutney in streaks or dots for contrast (about 1 tbs tamarind and 1–2 tbs green chutney per serving, adjust to taste).

Spoon the whisked yogurt over the top in a thin layer (about 3 tbs per serving).

Sprinkle a pinch of red chili powder or chaat masala and roasted cumin powder over the yogurt.

Scatter sev (or crushed papdi), chopped red onion, chopped cilantro, and optional green chili over the top for crunch and freshness.

Serve immediately so sev remains crisp. Provide extra chutneys and lemon wedges on the side.