- Soak the chickpeas in water for 4-6 hours Turn the Instant Pot on the sauté mode and heat neutral oil. Once hot, add the cumin seeds, fenugreek seeds, and mustard seeds. Once the cumin and mustard seeds begin popping, add the diced onion and whole chili peppers and fry until the onions turn light brown. Mix the turmeric, coriander powder, garam masala, chili powder, chana masala, salt to taste, ginger, and garlic well into the mixture. Add the tomato paste in last and simmer until the oil separates on the sides and the mixture has darkened in color. Slowly add the 2 tablespoon of water into the mixture until a gravy forms. Wash the chickpeas and drain it. Pour the chickpeas into the gravy and toss it until the chickpeas are well coated. Pour in the 3 cups of water. Cover the chole with the lid and Cook for 10 minutes. With a potato masher, mash the chickpeas 5-6 times to thicken up the gravy. Allow the chickpeas to rest with the lid slightly uncovered for 5-10 minutes. Samosa Chaat: Spread out one cup of Chole across the bottom of a bowl. Whisk the dahi with a whisker until it's smooth. Spoon the dahi in a circular motion around the Chole, Smash the samosa and place it on top of the dahi. Then, drizzle both the cilantro-mint chutney and the tamarind chutney. Sprinkle the chaat masala, cumin powder, and red chili powder. Serve.
Chole samosa chaat
#myrecipe
By Sai Charan
Feb, 11th
673
Servings
2 persons
Cook Time
15 minutes
Ingredients
21
- 23
Ingredients
- Dried chick peas
- Oik
- Cumin
- Fenugreek
- Mustard
- Onion
- Ginger garlic
- Turmeric powder
- Garam masala
- Red chilli powder
- Corinader powder
- Salt
- Chana masala
- Red chilli
- Tomato paste
- Water
- Chole
- Dahi
- Samosa
- Corinader mint chutney
- Tamarind chutney
- Chat masala
- Coriander
