Chola Samosa Chaat

Chola Samosa Chaat is a lip-smacking chaat from Indian Cuisine. The Chaat has two main components, Chole, a chickpea curry and Samosa, a savoury crisp pastry. The addition of spicy, sweet, tangy chutneys converts it into a chaat with a burst of flavours.

Chola or Channa is a chickpea curry and needs no introduction. I like to make the No Onion No Garlic Chole, but you can also make Chatpate Chole If you have a particular recipe that you enjoy, go ahead and cook it and combine it with Samosa.

Let us talk about the Samosa now. It is a deep-fried flaky pastry with spicy stuffing. The most common stuffing is that of potatoes and peas. The actual Punjabi samosa is big in size and might have some cashews and raisins too. The patti samosas are bite sized samosas. Moong Dal, Paneer, and Onion are the common stuffing. For today I have used the Aloo Samosa.

I love the Punjabi Samosa and my favourite combo is to sandwich the Samosa in between two soft bread slices. Samosa and Chai is another eternal combo. We cannot miss out on Samosa Chaat or Samosa Kadhi and yes Samosa Chole Chaat. The samosa, the hero ingredient has made its place in Burmese cuisine. Samusa Thuk is a lentil-based soup with Samosa.

For this week I have combined two of my favourite dishes. Chola and Samosa into a chaat under the theme Alu and Lentil.

Ingredients For Chola Samosa Chaat

Chola
Samosa
Accompaniments
Sweet Chutney
Green Chutney
Onions, sliced or chopped
Tomato, sliced or chopped
Lemon
Mint & Coriander Leaves
Farsan Sev
Red Chilly Powder
Chaat Masala

How to make Chola Samosa Chaat

Once you have your ingredients ready then it is all about assembling the chaat. You can add the Samosa or the Chola first. I prefer to add the Chola first and then place the Samosa. This keeps the Samosa crisp for the first few bites.

Now drizzle the sweet tamarind chutney and the green chutney. The quantity is purely optional. If you like the chaat spicy add more green chutney.

Next sprinkle onion, tomato, spices, and farsan sev.

Finally, finish with some fresh coriander and mint leaves.

Serving Suggestions

Chaats are very versatile and I customize them as per individual taste.
Break the samosa into pieces or keep it whole. Add the Chola and accompaniments.
Add chutneys as per your taste.
A ladle full of whipped curd gives it a completely different taste.
Drizzle some Red Garlic Chutney for that extra kick.
A handful of pomegranate pearls give a wonderful crunch besides making it attractive.

Storage Suggestions

We can store the Chola in the freezer for almost 3 months.
Single-fry the Samosa and freeze it in an airtight container. When using, thaw and fry or use an air fryer. ( like I have done ).
The chutneys have a good shelf life. I make a fresh batch of green chutney every week, but freeze it, it will taste as good.

Variation

Here I have made a combo of Chole and Samosa to convert into a chaat, but serve –
Chole with Amritsari Kulcha
Bun Samosa
Tikki Chole
Samosa with chutney and Dahi

Print Pin

5 from 5 votes

Chole Samosa Chaat

Chole Samosa Chaat is a lip smacking chaat from the indian Cuisine. The Chaat has two main components, Chole, a chickpea curry and Samosa, a savoury crisp pastry. The addition of spicy, sweet tangy chutneys converts it into a chaat with a burst of flavours.

Course Brunch, Snack

Cuisine Indian Cuisine

Keyword Street Food

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Author Vaishali Sabnani

Equipment

• Pressure Cooker
• Pan / Kadai / Wok
• Mixing Bowls
• Slotted Spoon

Ingredients

• Chola
• Samosa

Accompaniments

• Sweet Chutney
• Green Chutney
• Onions sliced or chopped
• Tomato sliced or chopped
• Lemon
• Mint & Coriander Leaves
• Farsan Sev
• Red Chilly Powder
• Chaat Masala

Instructions

• Once you have your ingredients ready then it is all about assembling the chaat. You can add the samosa or the chola first. I prefer to add the chola first and then place the samosa. This way the Samosa remains crisp.
• Now drizzle the sweet tamarind chutney and the green chutney. The quantity is purely optional. If you like the chaat spicy add more of green chutney.
• Next sprinkle onion, tomato, spices, and farsan sev.
• Finally finish with some fresh coriander and mint leaves.