A - Z Indian Street Foods ~ S for Samosa Chole Chaat

Thanks to my husband, samosa chaat has become a family favorite over the years and it is also the most frequently made or ordered chaat at our home. And hence there was no planning or persuasion needed when it came to alphabet 'S'. In fact, this was the first dish I made for the marathon. Whenever my husband gets samosas in surplus, (which tends to happen always, the surplus thing) samosa chaat happens in our home. Gladly, without any complaints I must admit since everyone looks forward to it.
 
Samosa and chole - the two of the signature dishes from the Punjab region come together in samosa chole chaat. Samosa is the flaky, fried triangular pastry with savory potato & pea filling while chole or the chana masala is the spicy chickpea curry which is served with Indian breads. The combo accentuated with spicy, tangy chutneys and topped with crunchy sev and sweet onions form the irresistible samosa chole chaat for spicy food lovers. No surprise, this mouthwatering chaat has now become a popular one ranging from road side stalls to fancy eateries through out the nation. 

Baked samosas can be a guilt-free substitute for fried ones and the link I have provided above is for them. Samosas either fried / baked can be made in advance and refrigerated. They can be warmed in a microwave and used whenever ready to assemble the chaat. The chole also can be prepared in advance and refrigerated. Remember to prepare chole with a lot of gravy. Instead of chole, the dried peas curry called ragada can be substituted in samosa chaat.
Chutneys & sev can be store bought or prepared in advance too. My husband likes adding red garlic chutney as well but I skip it. Also, yogurt is optional here but we love the way it balances the spicy chutneys and chole in the chaat and we don't give it a miss. Most of the stuff can be prepared in advance and so this tempting chaat makes a great menu item when one has company.


Ingredients: (yield 4 servings)
4 medium sized samosas
About 3 cups cooked chole / chana masala (or ragda)
1/4 cup green chutney / cilantro-mint chutney
1/4 cup sweet date-tamarind chutney
2 medium sized onions, finely minced
2 tbsp. chopped cilantro
1/2 cup sev for topping
1 cup yogurt for topping (optional)

Method:
* Gently break a samosa into 4 or 6 pieces and place it at the middle of a serving bowl or plate. Pour about 2 ladles (or as much as preferred) of chana masala over the samosa pieces.
* Drizzle green chutney and sweet chutney (as much as you prefer) over the chana masala.
* Next sprinkle minced onion and pour yogurt if using.
* Finally top it with sev and garnish with cilantro.
* Assemble three other servings the same way and serve immediately.

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