Ask anyone who’s had it on the streets of Delhi or Mumbai: If there’s one dish that captures the chaos and charm of Indian street food, it’s Samosa Chaat. Imagine breaking open a crispy samosa, then piling it high with tangy tamarind chutney, spicy green chutney, cooling yogurt, and crunchy sev. Every bite is an explosion of textures and flavors; hot and cold, sweet and spicy, crispy and creamy.
This chaat has its roots in North India, where street vendors started turning leftover samosas into something fresh and exciting. Over time, it became a favorite across India’s cities, evolving with local twists some add chickpeas, others pomegranate, some load it with extra chilies. Today, it’s a beloved snack in Indian restaurants worldwide, always messy, always irresistible.
It’s street food at its best — noisy, colorful, and completely addictive.
Why You’ll Love This
- Crispy, tangy, spicy, and refreshing all at once
- Perfect balance of hot and cold, sweet and savory
- Customizable with toppings and chutneys
- Vegetarian and gluten-free (if samosas use GF pastry)
- A true taste of Indian street food at home
Samosa Chaat
Ingredients
- 300 g cooked chickpeas canned, rinsed, and drained
- 4 samosas pieces, store-bought or homemade
Toppings
- 240 g plain yogurt whisked smooth
- 45 g tamarind chutney
- 45 g green chutney mint-coriander
- 100 g finely chopped red onion (or 1 medium red onion)
- 100 g finely chopped tomato (or 1 medium tomato)
- 30–45 sev crispy chickpea noodles
- 8 g fresh coriander chopped
- 1 g chaat masala
- 1 g ground cumin
- Salt to taste
- 5 g finely chopped green chilies (optional)
Instructions
- Heat the samosas: Warm the samosas in an oven or air fryer until crisp.
- Build the base: Place samosas on plates and break into chunks with a spoon.
- Add chickpeas: Spoon chickpeas over the samosas and season lightly with salt and cumin.
- Layer on the sauces: Drizzle yogurt, tamarind chutney, and green chutney generously.
- Top it off: Scatter onions, tomato, sev, coriander, and green chilies if you like more heat.
- Serve immediately: Eat right away while the samosas are still crisp under all the toppings.
Notes
- Use rajma (kidney beans) instead of chickpeas.
- Add shredded lettuce for freshness.
- Don’t overload chutneys — balance is key.
- Serve quickly to keep samosas from getting soggy.
- Prep chutneys, yogurt, and chickpeas in advance.
- Assemble only when ready to serve.
- Serve in small bowls for parties.
- Pair with masala chai for the full street-food experience.
- Add grated cheese for a fusion twist.
- Top with crushed papdi (crispy wafers) for extra crunch.
Nutrition
FAQs
Can I use frozen samosas?
Yes bake or fry them until crisp, then use them as the base.
How do I keep samosa chaat from getting soggy?
Assemble just before serving to keep textures crisp.
Is samosa chaat spicy?
It’s customizable, add more or less chutney and chili depending on taste.
What’s the difference between samosa chaat and regular samosas?
Samosa chaat transforms samosas into a full dish with chutneys, yogurt, and toppings, while plain samosas are served as-is.
Samosa Chaat is Indian street food at its most exciting; crispy samosas turned into a layered, flavor-packed dish that’s messy, vibrant, and utterly addictive. It’s not just a snack, it’s the full street food experience on a plate.
If you loved Samosa Chaat, try it with my Lime Soda (Nimbu Soda) or a Cumin Ginger Lassi for a refreshing finish that balances the spice. Together, they capture the spirit of India’s street food; fun, flavorful, and unforgettable.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
Have a question or something to share? Leave a comment below!