#shorts My Signature Samosa Chaat Recipe

Name: #shorts My Signature Samosa Chaat Recipe
Total time: 60 min
Ingredients: 8-4 Samosas; 1 cup Chickpea, dried; 2 tbsp Ghee or oil; 1 tsp Cumin; 1 Onion; 1 tsp Ginger, grated; 1 tbsp Garlic, minced; 1 tbsp Coriander seed, ground; 3 tsp Salt; 1–2 tsp Chili powder; ¼ tsp Turmeric, ground; 1 cup Tomato; ¼ tsp Garam masala; ½ tsp Fenugreek; 1 ½ cups Cilantro, chopped; 1 cup Yoghurt; 2 tsp Sugar; ½ cups Tamarind chutney; ½ cups Red onion, finely diced; ½ cups Thin sev; ½ cups Pomegranate; 2 tsp Chaat masala

By Ministry of Curry · 60 min

Ingredients

Samosas8-4
Chickpea · dried1 cup
Ghee or oil2 tbsp
Cumin1 tsp
Onion1
Ginger · grated1 tsp
Garlic · minced1 tbsp
Coriander seed · ground1 tbsp
Salt3 tsp
Chili powder1–2 tsp
Turmeric · ground¼ tsp
Tomato1 cup
Garam masala¼ tsp
Fenugreek½ tsp
Cilantro · chopped1 ½ cups
Yoghurt1 cup
Sugar2 tsp
Tamarind chutney½ cups
Red onion · finely diced½ cups
Thin sev½ cups
Pomegranate½ cups
Chaat masala2 tsp

Instructions

Make the chana masala: soak the chickpeas for 4 hours or overnight, then drain.
In the Instant Pot on Sauté (High), heat the oil or ghee. Add the cumin seeds, then the onion, and cook until golden.
Stir in the ginger, garlic, tomato purée, coriander, salt, chili powder and turmeric.
Add the chickpeas and 1½ cups of water (½ cup if using canned chickpeas). Cook for 30 minutes for soaked chickpeas or 5 minutes for canned.
Let the pressure release naturally. Stir in the garam masala, kasoori methi and cilantro. The chole should be thick and saucy; mash a few chickpeas to thicken it.
Re-crisp the samosas just before serving: in an air fryer at 330°F for 5 to 7 minutes, or in the oven at 350°F for 8 to 10 minutes, on a wire rack without covering.
Make the yogurt: whisk the sugar and salt into the yogurt until smooth and creamy.
Break 1 to 2 samosas into bite-size pieces on a plate. Spoon hot chana masala over them, then add 2 to 3 tablespoons of the sweetened yogurt.
Layer the tamarind chutney and cilantro mint chutney over the top, then sprinkle with the onion and sev, and finish with cilantro, pomegranate arils and chaat masala. Serve immediately.

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

Watch the recipe video Open the official recipe

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