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samosa
chaat

"a savory Indian street food delight, featuring crispy triangular snacks topped with spicy chutneys, yogurt, and more"
when it happened: october 12, 2023
where it happened: punjabi deli, new york
Chana masala is one of the staple Indian side dishes you can get. It easy to make and packed with a lot of spice and flavour. You can also add it to any (fried) snack item or eat it as a side with anything and the combination works. Generally, when you add the channa masala to samosas, its makes it a chaat. So, samosa chaat. I ordered it and it came in hot straight into my hands. It smelled so good, I couldn’t wait—it smelt like home (India) given the ambience and everything. The samosa is a triangle shaped deep fried potato snack—to put it in simple words. It’s usually eaten by itself, but samosa chaat so, yes. I scooped a huge chunk of the samosa with the channa and it was nothing but spicy bliss.
Memory highlights:
It was after a long day of shopping—or window shopping but with the intent of getting more than a couple things and failing to do so. Fall was just kicking in so I had to get some coats, rain and snow boots shopping. I started at a Marshalls, and went to DSW, Burlington. My last hope was Primark all the way in Brooklyn. I went there and I found both my jacket and some Chelsea boots. I was so relieved that something came out of this day. All I had was since the morning was a cereal bar so I decided to have something nice as opposed to coming home and not eating to my hearts content. I decided this mid journey so this decision kept me going to the other places too. I came to the Deli and asked only for a samosa. But they gave it to me with channa. I took it and only turned to stand at the table and eat. I stood the entire 10 minutes it took for me to eat the entire thing. It made my day.
recipe
  • Heat oil in a pan
  • Add chopped onions, green chillies (NOT jalapeños)
  • Add ginger garlic
  • Sauté for a minute (usually until onions turn golden)
  • Add tomatoes, cook until mushy
  • Add red chilli, turmeric , garam, coriander, salt and cumin powder
  • Stir well for a while
  • Cool it
  • Blend everything to make a puree and reheat
  • Empty the white channa (garbanzo beans) into the pan
  • Cook well
  • Adjust spice as required
  • Top with coriander leaves

  • (OR) eat better channa masala at the deli!
pro tips
  • Start with lesser spice/salt, you can always add more later
  • Add chaat masala if you like
  • Mash some of the channa for a thicker consistency (add little water if its too thick)

  • If you’re eating it at the deli, ask for curd if you can’t tolerate spice
  • Save the channa gravy, they give a lot
  • They accept only cash so take cash!
mistakes you
could make
  • Letting the channa cook too long (because its already cooked) it becomes too mushy; you won’t have any channa left
  • Forgetting to let the contents of the pan cool before pureé-ing it
  • Adding too much water (go easy on it)
  • Adding some lemon to neutralise the spice?? BIG no

  • If you’re eating it at the deli, Not eating it hot! You MUST eat it when its warm