Samosa Chaat

Samosa Chaat is a classic Indian street food made by topping crispy samosas with chickpeas, chutneys, yogurt, and crunchy sev. A burst of flavors and textures in every bite.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: Indian

Keyword: Samosa Chaat

Servings: People

Calories: 19kcal

Ingredients

Base
4 medium samosas store-bought or homemade
2 cups 300 g cooked chickpeas (canned, rinsed and drained)
Toppings
1 cup 240 ml plain yogurt, whisked smooth
3 tablespoons tamarind chutney
3 tablespoons green chutney mint-coriander
1 medium red onion finely chopped
1 tomato finely chopped
2 –3 tablespoons sev crispy chickpea noodles
2 tablespoons fresh coriander chopped
½ teaspoon chaat masala
½ teaspoon ground cumin
Salt to taste
Optional: green chilies finely chopped

US Customary - Metric

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

Ingredient Swaps:

Use rajma (kidney beans) instead of chickpeas.
Add shredded lettuce for freshness.

Technique Tips:

Don’t overload chutneys — balance is key.
Serve quickly to keep samosas from getting soggy.

Make-Ahead & Storage:

Prep chutneys, yogurt, and chickpeas in advance.
Assemble only when ready to serve.

Serving Ideas:

Serve in small bowls for parties.
Pair with masala chai for the full street-food experience.

Twist Ideas:

Add grated cheese for a fusion twist.
Top with crushed papdi (crispy wafers) for extra crunch.

Nutrition