Samosa Chaat

Samosa Chaat is a popular Indian Street Food that is bursting with colour and flavour.

In this recipe, Samosas (Meat or Veg) are fried or baked till crispy and topped with Spiced Chickpeas or similar, sev and a mixture of sauces that are tangy and spicy.

Samosa Chaat

Street style Samosa Chaat is a delicious snack consisting of Samosas, Chickpeas, sweet, hot and tangy Chutneys, Yoghurt, Spices, Sev and other toppings.

What you end up with is the most perfectly balanced, textured, hearty snack that is usually shared with loved ones over some Chai.

I love a Samosa Chaat.

I love all chaats to be honest.

I think it is the perfect party food/dish for when friends pop in/for a gathering.

In this recipe, crispy flaky Samosas and Chickpeas are topped with tangy and spicy chutneys/sauces to creating a delicious explosion of flavours. 

You can also add an array of other ingredients. See options below.

Ingredients

Here is what you will need:

Samosas – You can make your own or buy them. You can use veggie or meat samosas. 

Chickpea Curry – I use leftover Chickpea Curry from this recipe or any Chana Masala or Chole recipe. Summarised below.

Sauces – I make a Mint and Coriander Chutney and use Tamarind Paste, Date Syrup and Yoghurt. Some of these can be home made or store brought.

To me, this is the perfect balance of sweet, sour, tangy and goes well with the salty flavours of the dish.

Chickpea Curry

How to make a simple Chickpea Curry:

Heat 3-4 tbsp oil in a pan and add 1 tsp Cumin Seeds.

Once they sizzle add 1 large chopped Onion, 4 – 6 cloves crushed Garlic, 1 – 2 inches Ginger crushed and 1-2 sliced Green Chillies. Cook till the onions are golden brown.

Around 15 minutes over medium low.

Pour in 200 ml pureed plum tomatoes, salt and add ground spices – 1/4 tsp turmeric, 1 tsp mild Red Chilli, 1 1/2 tsp each of ground Cumin and Coriander.

Bring to the boil and then turn the heat down, cover and simmer for 15 – 20 minutes or until reduced right down and the oil has separated at the sides.

Add 1 tin Chickpeas.

Now add 1 tsp Garam Masala Powder and 1/4 tsp Dry Fenugreek and simmer for 5 minutes on high.

How to make Samosa Chaat

Fry Samosas if you haven’t brought them pre fried. Place on a plate and lightly crush or break apart.

Add a ladleful of Chickpeas. Or do it the other way round if you prefer!

Add the Yoghurt, Mint Chutney, Tamarind Chutney, Garlic Chutney (If using – see notes).

Add other toppings such as Sev, Pomegranate and chopped Onions.

 

Possible Toppings

I like to use some of the following:

Pomegranate

Fine Sev

Chaat Masala

Coriander Leaves

Red Onions. 

Tips and Tricks

Dry Chickpeas – You can use dry Chickpeas if you prefer. They will need to be soaked overnight. You will need roughly 3/4 cup and they will need precooking for at least 1 hour first.

Yoghurt – You can add a number of additional spices to the Yoghurt or sprinkle them on top. Such as salt, cumin powder, red chilli powder.

Red Garlic Chutney – Some people add this to their Chaat. To make it combine 1/2 tsp Red Chilli, 1/2 tsp Coriander powder, 1/4 tsp Sugar, 6 cloves Garlic, Salt and water in a blender and blend till smooth. Add with the rest of the chutneys.