First make the chana curry for the samosa chaat
Add the chickpeas to a pan.
Remove 100g of chickpeas and place them in a separate bowl.
Add 3 tablespoons of water to the bowl and blend or mash the chickpeas to create a smooth paste.
Return the paste to the pan with the remaining chickpeas.
Add all the spices to the pan and stir well to combine evenly.
Cover the pan and cook on medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Once the curry is cooked, assemble the samosa chaat by layering on the toppings.
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