1/2 cup sweet tamarind chutney (you can use store-bought tamarind sauce)
2-3 tbsp Rajah Chaat Masala
2-3 tbsp coriander leaves, chopped
For the Choley:
1 cup chickpeas/garbanzo beans, soaked overnight or you can use 2 can of chickpeas.
1 large onion, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
3 tbsp Rajah Chana Masala
2 bay leaves
1 tsp Rajah Cumin Seeds
Salt as per taste
2 tbsp oil
For Green Chutney:
3/4 cup fresh coriander leaves, washed
1/2 cup mint leaves, washed
2 1/2 cup thick Greek/natural yoghurt
2 Green chilli
1 tsp ginger, grated
1 tsp lemon juice
1 tsp sugar/sweetener
Salt as per taste
To make the Choley:
Add the soaked chickpeas to a pressure cooker along with 2-3 cups of water and salt and pressure cook for 1 to 2 whistles. Let the pressure come down naturally, set aside. The beans should be soft but still retain their shape.
Heat oil in a thick bottomed pan and temper it with bay leaves and cumin seeds.
When it crackles add in the onion and sauté until soft and golden brown. Stir in the ginger and garlic paste and fry for a minute until the raw smell disappears.
Next add int the tomatoes and sauté for 7-8 minutes until soft and mushy.
Add the Rajah Chana masala along with salt and mix it well with the onion and tomato masala. Sauté for 2 minutes.
Now add the boiled chickpeas and mix them well with the masala. Add a cup of water and cover and cook on medium-low for 7-8 minutes. Stirring intermittently.
Take it off the heat and keep it aside.
To make the Green Chutney:
Add all the ingredients listed under green chutney in a mixer grinder and whizz it until fine paste.
It is ready, Keep it aside.
To assemble the Samosa Chaat:
First break 1-2 samosas and place them on a plate.
Top it up with a generous portion of the prepared chole/chana masala.
Then add 2-3 tbsp of curd along with 1 tbsp of spicy green chutney and sweet tamarind chutney.
Finally layer it with little chopped onion, tomato, coriander leaves and some crispy sev.