Pakistani Cuisine

Samosa Chaat Recipe with Chole Recipe – Pakistani Special

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Samosa Chaat Recipe with Chole Recipe – Pakistani Special

Samosa Chaat with Chole is a vibrant, flavorful Indian street food dish that layers crispy samosas with spicy chickpea curry, cool yogurt, tangy chutneys, and crunchy toppings. It’s the perfect fusion of textures and tastes—savory, spicy, sweet, and tangy in every bite!

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min

For the Chole (Chickpea Curry):

  • 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 tomato, chopped
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • Salt to taste
  • ½ cup water (adjust for desired consistency)

For the Chaat Assembly:

  • 2 large samosas (store-bought or homemade), slightly crushed
  • ½ cup plain yogurt, whisked
  • 2 tbsp tamarind chutney
  • 2 tbsp mint or coriander chutney
  • ¼ cup chopped onions
  • ¼ cup chopped tomatoes
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp sev (crispy chickpea noodles) or crushed papdi (optional)
  • Chaat masala, to sprinkle
  • Lemon wedges, to serve

Prepare the Chole:

1

Heat oil in a pan. Sauté onions until golden, then add ginger and garlic. Cook until fragrant.

2

Add tomatoes and cook until soft. Stir in all spices and mix well.

3

Add chickpeas and water. Simmer for 10–15 minutes until slightly thickened. Mash a few chickpeas for texture.

Assemble the Chaat:

4

Place crushed samosas on a plate. Top with a few spoonfuls of warm chole.

5

Drizzle with yogurt, tamarind chutney, and green chutney.

6

Sprinkle onions, tomatoes, cilantro, sev/papdi, and chaat masala.

Serve Immediately:

7

Garnish with extra chutney or a squeeze of lemon and serve right away for the best texture!

Recipe Notes :

Chole Shortcut : Use leftover chana masala or even canned chickpeas tossed with chaat masala if in a hurry.

Yogurt Tip : Use thick yogurt for a creamy texture; whisk it well to avoid lumps.

Make Ahead : You can prep chole and chutneys in advance and reheat before assembling.

Toppings : Pomegranate seeds, shredded carrots, or beetroot slivers add color and crunch.

Spice Control : Adjust chutneys and chili powder to suit your heat preference.

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