My Signature Samosa Chaat Recipe

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Soak the dried chickpeas for 4 hours or overnight, then drain.
2. On Sauté (high) in the Instant Pot, heat the oil or ghee, add the cumin seeds, then the onion, and cook until golden.
3. Stir in the ginger, garlic, tomato purée, ground coriander, 2 tsp salt, chilli powder and turmeric.
4. Add the chickpeas and 1½ cups water (use ½ cup if using canned chickpeas). Cook for 30 minutes for soaked chickpeas or 5 minutes for canned.
5. Let the pressure release naturally. Stir in the garam masala, kasoori methi and cilantro. Mash some chickpeas so the chole thickens; it should be thick, not watery.
6. If using store-bought samosas, cook them as the package directs. Re-crisp them before serving in an air fryer at 330°F for 5 to 7 minutes, or in an oven at 350°F for 8 to 10 minutes, on a wire rack and uncovered.
7. Whisk the yogurt with 2 tsp sugar and 1 tsp salt until smooth and creamy.
8. Break 1 to 2 samosas into bite-sized pieces on a plate. Spoon the hot chana masala over them, add 2–3 tbsp of the sweetened yogurt, then the tamarind and cilantro mint chutneys.
9. Top with the red onion, sev, chopped cilantro, pomegranate arils and chaat masala, then serve immediately.

Summarized from Ministry of Curry's video. Watch it for the details.

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