- 2 cups soaked and boiled kabuli chana (white chick peas)
- 2 tbsp oil
- 1 1/2 tsp garlic (lehsun) paste
- 1 tsp ginger (adrak) paste
- 1 cup chopped tomatoes
- 1 tsp green chilli paste
- 2 tsp chole masala
- 1 tsp black salt (sanchal)
- 1 tsp chilli powder
- 1/2 tsp dried mango powder (amchur)
- salt to taste
- 4 samosas
- Poonjiaji’s Garlic Chutney
- Poonjiaji’s Khatti Meethi Chutney
- Poonjiaji’s Teekhi Chutney
- 4 tbsp finely chopped onions
- 4 tbsp sev
- 4 tbsp finely chopped coriander (dhania)
- Heat the oil in a deep non-stick pan, add the garlic paste, ginger paste and sauté on a medium flame for a few seconds.
- Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft and mushy, while stirring occasionally.
- Add the green chilli paste, chole masala, black salt, chilli powder, dried mango powder, little salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the chick peas and ¼ cup water, mix well and cook on a medium flame for 1 to 2 minutes while mashing it lightly using a potato masher.
- Divide the chole into 4 equal portions and keep aside.
HOW TO ASSEMBLE
- To make chole samosa chaat, take 1 samosa, roughly break it into small pieces and place in a bowl.
- Put a portion of the prepared chole evenly over it.
- Pour Poonjiaji’s Garlic Chutney, Poonjiaji’s Khatti Meethi Chutney and Poonjiaji’s Teekhi Chutney
- Finally sprinkle some onions, sev and coriander evenly on it.
- Serve the chole samosa chaat immediately.