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    Home » Recipes

    10th March 2021 Global Recipes

    Home » Recipes

    Samosa Chaat

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    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 on a plate with pomegranate and sauces on top

    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.

    Onions, Garlic Ginger and oil in pan

    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.

    Tomatoes added to golden onions in pan

    Ground spices added to tomatoes in pan

    Add 1 tin Chickpeas.

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

    Chickpeas, Garam Masala and fenugreek added to pan

    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.

    Samosas broken on a plate

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

    Chickpeas added on top of Samosas in dish

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

    Tamarind Chutney added to chaat

    Green Chilli Chutney added to chaat

    Yoghurt added to chaat

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

    Sev and toppings added to chaat

     

    Samosa Chaat in a black oval plate

    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.

    Storage Suggestions & Make Ahead

    You can make all the separate elements and store them separately but once the Samosa Chaat is assembled, it is best to consume it immediately.

    If you make the Chana Masala and Samosas a couple of days in advance, place them in serperate air tight containers in the fridge.

    Then fry the Samosas on the day (or purchase) and assemble.

    Serving Suggestions

    This is best served with Best Chai Tea. 

    more indian tea time favourites:

    Indian Masala Egg Muffins

    Chai Spice Cookies

    Jeera Shortbread

    Healthy Samosa Recipe – Samosa Wrap

    Pav Bhaji Recipe

    Aloo Pakora

    Fish Pakora

    Egg Bhurji Recipe

    Besan Chilla

    Masala Omelette

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Samosa Chaat on a plate with pomegranate and sauces on top
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    Samosa Chaat

    Samosa Chaat is a popular Indian Street Food. 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.

    Course Afternoon tea, Appetizer, snacks, Starters
    Cuisine Indian
    Keyword chaat, Indian Street Food, samosa chaat
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 232 kcal
    Author Safira

    Ingredients

    • 4 Samosas Store brough, pre fried
    • ¾ cup Cooked Chickpea Curry See notes

    Mint and Coriander Chutney

    • ¼ cup Mint Leaves
    • ¼ cup Coriander leaves and stems
    • 1 Green Chilli
    • ⅓ tsp Ginger Paste
    • ¼ tsp Cumin Powder
    • ¼ tbsp Lemon Juice
    • Salt
    • Water As needed, around 1 tbsp

    Yoghurt

    • 3 tbsp Plain Yoghurt Whisked
    • Pinch Sugar

    Chutneys/Sauces

    • 2 tbsp Tamarind Chutney/Paste
    • 1 tbsp Date Syrup Optional
    • 2 tbsp Mint and Coriander Chutney

    Toppings

    • Pinch Chaat Masala Optional
    • Fine Sev
    • ¼ Red Onion Diced
    • 2 tbsp Pomegranate Arils Optional
    • 1 tbsp Coriander Leaves Chopped

    Instructions

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

    2. Add a ladleful of cooked Chickpeas. 

    Mint & Coriander Chutney

    1. Combine all the ingredients for the Mint and Coriander Chutney in a blender and blend to a chutney.

    Yoghurt

    1. Combine Yoghurt and Sugar and whisk together.

    Chutneys/Sauces

    1. Drizzle over Tamarind Paste, Date Syrup, Mint and Coriander Chutney and Yoghurt.

    Toppings

    1. Top with Sprinkle Sev, Red Onion, Pomegranate if using, Chaat Masala, Coriander.

    Recipe Notes

    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.

    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.

    Storage Suggestions & Make Ahead

    You can make all the separate elements and store them separately but once the Samosa Chaat is assembled, it is best to consume it immediately.

    If you make the Chana Masala and Samosas a couple of days in advance, place them in serperate air tight containers in the fridge.

    Then fry the Samosas on the day (or purchase) and assemble.

    Nutrition Facts
    Samosa Chaat
    Amount Per Serving
    Calories 232 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 1mg0%
    Sodium 111mg5%
    Potassium 175mg5%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 101IU2%
    Vitamin C 3mg4%
    Calcium 39mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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