Tangy, spicy, and crispy, Samosa Chaat is a delicious Indian street food where crispy Punjabi samosa is topped with spicy chana or ragda, yogurt, and chutney mixture. Here is how to make it.
Here are some more chaat recipes you can try at home – Bhel Puri, Dahi Puri, Ragda Patties, Chana Chaat, Best Ragda Chaat, Aloo Tikki Chaat, Corn Chaat, Aloo Chaat, White Matar Chaat, and Papdi Chaat.
About Samosa Chaat
Samosa Chaat is popular Indian street food (chaat recipe) where warm crunchy samosa is topped with a spicy chole or ragda, chilled yogurt, and tangy chutneys.
It is a very popular snack from North India that is tangy, spicy, and savory, and the flavors burst in your mouth as soon as you take the first bite.
It is a great savory snack to make leftover samosas.
This easy samosa chaat recipe is highly customizable, allowing you to adjust the chutneys and spices.
It can be enjoyed either warm or cold and makes for a great appetizer or snack any time of the day.
Samosa – I used my homemade Halwai style samosa recipe to make this popular Indian chaat, but if you are pressed with time, you can buy store-bought samosa. Frozen samosa also works great in this recipe.
Ragda – You can choose ragda or chole masala (chickpea curry) to top the chaat. Both of these taste good; it’s just about personal preference.
You can also use your leftover chole curries, such as Punjabi chole and Amritsari chole, to add to the chaat.
Chutneys – Like any chaat, you need coriander mint chutney and sweet tamarind chutney. These chutneys add a deliciously tangy, sweet, and spicy flavor to the chaat. Add a little garlic chutney if you like the extra spicy chaat.
Yogurt – Plain yogurt is an important component of all chaat recipes.
Toppings – Top the samosa chat with finely chopped green chilies, finely chopped red onions, red chilli powder, chaat masala, roasted cumin powder, and cilantro (fresh coriander leaves). Sprinkling some fine sev and pomegranate arils adds to the texture and taste.
How To Make Samosa Chaat
Make the samosa at home or buy them. You can also use frozen samosas. If making them at home, you can fry them, bake them in the oven or air fry them. You can also make the crust using whole wheat flour for a healthier option. Try my samosa recipe to make it from scratch.
To top the crispy samosa, either make ragda or chole. You can make these 2-3 days in advance and refrigerate them. Try my ragda recipe or chole recipe to make this.
Keep the coriander mint chutney and tamarind chutney ready. Coriander mint chutney keeps good in the refrigerator for 3-4 days, and tamarind chutney for up to 3 months. So you can make these in advance accordingly.
Whisk 1 cup plain yogurt with 1 tablespoon sugar.
Gather the remaining ingredients.
Note – The consistency of ragda, yogurt, and chutneys must be pourable. If they’re thick, then thin them down using water.
Assemble The Chaat
Crush one warm samosa on a serving plate. If the samosas are small, then crush two per plate.
Top with ½ cup warm ragda or chole.
Top with chilled coriander mint chutney and tamarind chutney. Adjust the amount as per your liking. I drizzle 1 teaspoon of green chutney and 2 teaspoon of tamarind chutney per plate.
Add 3-4 tablespoon of chilled whisked yogurt on top.
Now dress the chaat with
- chopped onions
- finely chopped green chilies
- chaat masala powder
- roasted cumin powder
- red chili powder
- pomegranate seeds
- chopped cilantro (fresh coriander leaves).
Pro Tips By Neha
To save time, buy samosas, cilantro chutney, tamarind chutney, and peeled pomegranate arils from an Indian grocery store.
You can also buy ready-to-eat chana masala curry to top the chaat.
The consistency of ragda, yogurt, and chutneys must be pourable. If they’re thick, then thin them down using water.
Frequently Asked Questions
Yes, you can use any samosa to make this chaat. Some of my favorites to use in this recipe are gobi samosa, matar samosa, onion samosa, mushroom samosa, or even paneer samosa.
This recipe also works great with chicken samosa or mutton keema samosa.
You can skip yogurt or use vegan yogurt instead of dairy yogurt to make it vegan.
To reheat your samosa, preheat your oven to 350 degrees Fahrenheit. Place the samosa on a baking sheet lined with parchment paper and bake for 10-15 minutes or until heated. Enjoy! You can also heat it in an air fryer at the same temperature.
You can serve this delicious samosa chaat as a side dish to your festive meals or can serve it with other chaat recipes for your tea parties. It is a great party appetizer and is loved by all.
I enjoy it during monsoon evenings with a hot cup of masala chai, adrak wali chai, or filter coffee.
Samose ki chaat must be assembled just before serving; however, you can keep the different elements ready before time.
Make the ragda or chole and store it in the fridge in an airtight container for 2-3 days.
Cilantro Mint Chutney can be refrigerated for 3-4 days, while imli chutney can be refrigerated for up to 3 months.
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Easy Indian Samosa Chaat Recipe
- 4 aloo samosa
- 2 cups ragda or chole
- ¼ cup coriander mint chutney
- ¼ cup tamarind chutney
- 1 cup plain yogurt (whisked with 1 tbsp sugar)
- ¼ cup chopped onions
- 1 teaspoon chopped green chilies
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- Crush one warm samosa on a serving plate. If the samosas are small, then crush two per plate.
- Top with ½ cup warm ragda or chole.
- Top with chilled coriander mint chutney and tamarind chutney. Adjust the amount as per your liking. I personally drizzle 1 teaspoon of green chutney and 2 teaspoons of tamarind chutney per plate.
- Add 3-4 tablespoons of chilled whisked yogurt on top.
- Now dress the chaat with chopped onions, finely chopped green chilies, chaat masala, roasted cumin powder, red chili powder, pomegranate seeds, and chopped cilantro (fresh coriander).
- Serve immediately.
- Assemble all the samosa chaat in the same manner.
Did you make this recipe? Let me know!