Samosa Chaat w/ Channa Masala

I just ate this leftovers from last night and I really do think there is nothing better than the combination of chutneys, yogurt, onions, cilantro and spices over something warm and crunchy. Just crunchy is good, but when it is a little cold outside, warm and crunchy is even better! It all started with my husband Tejas saying that chaat sounded good. At first I wanted pani puri, but he wanted dahi puri. Mmm, what to do. Samosa chaat! I found this great little recipe and we had some frozen samosa’s in the freezer so it was all set.

Channa Masala
1/2 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1 pinch hing (asofoetida) 
1 small onion sliced
1/2 teaspoon ginger paste
1 cube Trader Joe’s frozen garlic
1/2 teaspoon tumeric
1/2 teaspoon chili powder
1 teaspoon rajma masala (or channa masala, we only have rajma masala though)
1/2 teaspoon amchur powder
1 cup diced tomatoes
1/2 potato mashed (I might skip this next time)
1 teaspoon sugar
1 can garbanzo beans drained

  1. Heat oil in a small saucepan and add jeera until toasty.
  2. Add hing and onions and cook onions until soft and brown.
  3. Add ginger and garlic, tumeric, chili powder, rajma masala, and amchur powder and cook for a minute or so.
  4. Add tomatoes, mashed potato (if using), sugar and salt and cook for a few more minutes.
  5. Add channa and a little water and cook for 10-15 minutes.

A note about this recipe:

  • I used prepared ginger and garlic in this recipe, but you can always use fresh!

Samosa Chaat
Hot cooked samosas
Yogurt thinned out with water
Tamarind date chutney thinned with a little water
Mint chutney thinned with little water
1/2 small onion diced
1/2 cup cilantro chopped
Chaat masala
Black salt

  1. Place a couple of samosas in a bowl or on a plate.
  2. Top with channa masala, yogurt, chutneys, onions, and cilantro.
  3. Sprinkle with chaat masala and black salt.

A couple of notes about this recipe:

  • I like the yogurt and chutneys really cold, so I use refrigerated water to thin them out or put them in the fridge/freezer for a couple of minutes.
  • How much yogurt, chutney and such to add it all to taste. We like a lot of yogurt and quite a bit of the tamarind date chutney, but less of the mint chutney.

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