Samosa Chaat Dip
Chaat should be another food group because it’s amazing and who doesn’t love samosa chaat, firstly it’s chaat and then it involves samosas!! Samosa chaat dip is a deconstructed chaat in a way and a delicious and unique way to serve it. It’s got all the layers- chole, yogurt, onions, chutneys, bhujiya- the only thing it doesn’t have is the samosa which is what you scoop this dip with. Oh, also the samosas are smashed to make it easier to scoop. Using this recipe you can serve samosa chaat for any party or get-together and not worry about it becoming soggy for a few hours which is a game changer!! Make them in small shallow individual cups or in a big shallow bowl as you want! I had this dip out for 10+ hours and it was perfect throughout, everyone kept nibbling on it throughout. You can scoop the smashed samosas in directly or serve it with small spoons to scoop it onto the samosa. You need to serve it this way and just wow everyone! You get all the flavors of samosa chaat without any sogginess! You know as the inventor of chaat dips, I'm not going to stop at just two.
Happy Cooking!
Servings: 7-10 servings
Prep Time: 30-45 mins
Cooking Time: 30-45 mins
Total Time: 1.5-2 hours
Ingredients:
Chole layer:
1 cup chickpeas soaked and boiled till soft
1 red onion roughly chopped
2 Roma tomatoes roughly chopped
1 Bay leaf
1/2 tsp Cumin seeds
1 green chili sliced
1 tbsp garlic paste
1 tbsp ginger paste
1-1.5 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Salt as per taste
1.5 tsp Coriander powder
1.5 tsp Cumin powder
1/4 tsp Clove powder
1/8 tsp Ajwain
1/8 tsp Pepper
A pinch of Cinnamon powder
Yogurt mix:
2-3 cups greek yogurt or thick hung yogurt
1/8 tsp Red chili
1/4 tsp Black salt
1/2-1 tsp of sugar
Assemble:
1/3 cup Green coriander chutney (use spicy if you want)
1/2-2/3 cup tamarind chutney
1/4 cup red onions chopped
1/4 cup spicy garlic chutney; optional
3/4 cup bhujiya
Coriander leaves to garnish
12-15 medium-sized samosas
Directions:
Chole: Soak chickpeas in water for 6-8 hours, or overnight. Boil the black chickpeas till soft.
In a food processor blend together the onion and tomatoes. Keep aside.
In a pan, add ghee. Once warm, add bay leaf, cumin seeds, and green chili. Let it crackle.
Add ginger garlic paste along with the onion-tomato puree and cook.
Saute on medium for 7-10 minutes till the raw flavors are cooked off.
Add all spices- red chili powder, turmeric, cumin powder, coriander powder, salt, clove powder, pepper, ajwain and cinnamon powder. Mix and cook it for 4-5 mins.
Add the drained boiled chickpeas and mix well.
Keep it on low and cook for 10 mins till it thickens. Keep it aside to cool.
Yogurt: In a bowl add yogurt and add sugar, black salt, and red chili powder, and mix it together till combined.
You can assemble it in a shallow big bowl or small shallow bowls as you want.
Assembly:
Layer chole as the base of the bowl.
Layer half of the yogurt over it,
Spread tamarind chutney over it and layer it evenly throughout.
Top with chopped onions spreading it throughout.
Spread green chutney over it and spread a thin layer evenly throughout.
Layer the remaining half of the yogurt over it.
Spread garlic chutney over it and spread a thin layer evenly throughout.
Sprinkle and top with a good amount of bhujiya over it. Almost 2 layers.
Garnish with chopped coriander leaves.
Chill for 15-20 mins.
Samosas: You can use homemade or store-bought samosas. I used frozen store-bought samosas that I cooked in the oven.
When the samosas are cooked, use a bowl and smash it. Depending on the size of the samosa, break it into 2-4 pieces. The size of the samosa pieces should be the approx size of a papri.
Serve with the smashed samosas and papris on the side and enjoy! You can scoop the samosa pieces directly or use a spoon to scoop it onto the samosa piece.
Notes/Tips:
I recommend bhujiya over sev for this recipe- sev is thinner so it will get soggy faster. When I kept the dip out for 10+ hours, the base of the bhujiya got soggy but the top was fine which gave it the crunch. Sev being thin, will get soggy throughout.
I felt the bigger bowl was more fun for everyone to dip into rather than personal sizes.
Use greek yogurt because it’s thick and will hold as a layer, unlike Indian yogurt.
You can sue baby cocktail samosa and smash it as an individual piece.
You can make the chole filling and keep it ready from before.
Serve in a shallow bowl so it’s easier to scoop and get all layers.
If you don’t want to use garlic chutney you can skip it.
