Ingredients
Samosas
- 8 medium or 4 large samosas (homemade or store-bought)
Chana Masala
- 1 cup dried chickpeas (or 2 cans cooked chickpeas)
- 3½ cups water (divided)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 yellow onion (finely diced)
- 1 teaspoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 to 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 1 cup tomato purée
- ¼ teaspoon garam masala
- ½ teaspoon kasoori methi (dried fenugreek leaves)
- ½ cup cilantro (chopped)
Yogurt Mixture
- 1 cup plain yogurt (dahi)
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Toppings and Garnishes
- ½ cup cilantro mint chutney
- ½ cup tamarind chutney
- ½ cup finely diced red onion
- ½ cup thin sev
- ½ cup chopped cilantro
- ½ cup pomegranate arils
- 2 teaspoons chaat masala
Instructions
- Make the Chana Masala: Rinse and soak the dried chickpeas in water for 4 hours or overnight. Drain well before cooking.
- Cook spices and aromatics: Set your Instant Pot to Sauté mode (High). Heat the ghee or oil, then add cumin seeds. Once they start to sizzle, add the finely diced yellow onion and cook until golden brown.
- Add ginger, garlic, and spices: Stir in grated ginger, minced garlic, tomato purée, ground coriander, kosher salt, Kashmiri red chili powder, and ground turmeric. Mix thoroughly to combine flavors.
- Cook chickpeas: Add the soaked chickpeas along with 1½ cups of water (if using canned chickpeas, add only ½ cup water). Seal the Instant Pot and cook for 30 minutes with soaked chickpeas or 5 minutes with canned chickpeas on high pressure.
- Release pressure: Allow the pressure to release naturally before opening the pot.
- Finish chana masala: Stir in garam masala, kasoori methi, and chopped cilantro. Mash a few chickpeas gently to thicken the mixture; the chole should be thick and saucy, not watery.
- Crisp up the samosas: For store-bought samosas, cook or bake according to package directions. To re-crisp before serving, heat samosas in an air fryer at 330°F for 5–7 minutes or in the oven at 350°F for 8–10 minutes. For parties, samosas can be cooked ahead and kept warm uncovered on a wire rack at room temperature or in a low oven (200–225°F), then re-crisped before serving.
- Prepare the yogurt: Whisk together plain yogurt with sugar and salt until smooth and creamy.
- Assemble the samosa chaat: Break 1 or 2 samosas into bite-sized pieces on a plate or in a bowl.
- Add toppings: Spoon hot chana masala over the samosas, followed by 2–3 tablespoons of the sweetened yogurt (dahi). Layer generously with tamarind chutney and cilantro-mint chutney.
- Garnish: Sprinkle finely diced red onions and sev for crunch. Top with chopped cilantro, pomegranate arils, and finish with a light dusting of chaat masala.
- Serve immediately: Enjoy this flavorful dish fresh to experience the perfect combination of textures and tastes.
Notes
- Soaking chickpeas overnight or for at least 4 hours helps soften them for tender chana masala.
- If using canned chickpeas, reduce the water and cooking time accordingly.
- Re-crisp samosas just before assembling the chaat to maintain their flaky, crunchy texture under the chutneys.
- Placing samosas on a wire rack while reheating helps prevent sogginess by allowing air circulation.
- Adjust the amount of chili powder and chaat masala to your spice preference.
- For a vegetarian version, use oil instead of ghee if preferred.
- Prep Time: 10 minutes (plus 4 hours soaking time for chickpeas)
- Cook Time: 40 minutes (including Instant Pot cooking and reheating samosas)
- Category: Snack, Appetizer
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegetarian
