Samosa Chaat

Method

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1. Heat the oil and fry the chopped onion for 6 minutes, until golden.

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2. Add the ginger and garlic paste and cook 1 minute.

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3. Add the tomatoes, chole masala, chilli powder and salt and cook 6 minutes.

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4. Add the chickpeas and water and simmer 8 minutes, mashing a few against the side to thicken it.

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5. Warm the samosas through in a hot oven for 5 minutes if they are not fresh.

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6. Put one samosa in each shallow bowl and crush it with the back of a spoon until the pastry cracks open.

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7. Spoon the hot chole over the top.

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8. Add a spoonful of whisked yoghurt, then both chutneys.

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9. Scatter the red onion, sev, chaat masala and coriander over.

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10. Serve immediately, while the samosa is still hot and the sev still crisp.

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Chef’s Tips

• Crush, never slice.
• The chole should be thick enough to sit on the samosa, not run off.
• Assemble one bowl at a time and hand it over.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Masala chai
• Cold lassi
• Extra green chutney

Storage & Reheating

The chole keeps 3 days refrigerated. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.