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Soak chickpeas in enough water for 7 to 8 hours or overnight. Drain and rinse with fresh water. Keep aside.
Heat oil in a pressure cooker. Add carom seeds (ajwain) and let them splutter.
Add chopped onions and sauté till translucent.
Add ginger-garlic paste and sauté till the raw aroma goes away.
Next, add finely chopped tomatoes and mix well.
Now, add turmeric powder, red chili powder and coriander powder. Mix well.
Sauté onion-tomato masala till the tomatoes soften, become pulpy and oil releases from the sides of the masala.
Add slit green chilies.
Add cooked chickpeas and mix well. Then, add salt.
Add water. To know more, swipe up!
Pressure cook on medium heat for 12 to 14 minutes. To know more, swipe up!
Keep the cooker on the stovetop and simmer chana masala on medium heat. Add garam masala powder (or chana masala powder) and dried mango powder. Mix very well.
Cook till the gravy slightly thickens.
There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.
To assemble the chaat, warm the samosas.
Add hot chana masala on a serving plate.
Break or smash a samosa and add on top of the chana masala. Top with some green chutney.
Next, top with some red chili garlic chutney.
Now, add sweet date-tamarind chutney.
Now, add some chopped onion and sprinkle chaat masala powder.
Garnish with some chopped coriander leaves and drizzle some lemon juice. To know more, swipe up!
Serve samosa chaat immediately. For more recipes, visit vegrecipesofindia.com
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