Tangy, Spicy, and Crispy, Samosa Chaat is a delicious Indian street food where crispy Punjabi Samosa is topped with yogurt and chutney mixture. Here is how to make it.
What is Samosa Chaat?
If there is one dish, that I can eat at any time of the day, it will be this Samosa Chaat. Perfectly hot and crispy Punjabi Aloo Samosa topped with tangy spicy chutneys and chilled yogurt, this one is surely a treat for your taste buds.
Well, Samosa needs no introduction! These flaky Punjabi Samosa are everyone’s favorite and when made into a Chaat, it becomes even more delicious. This Samosa Chaat is also a popular street food in North India, and you will often find people enjoying this delicious snack on the street.
Each bite of this delicious chaat is a burst of incredible flavors. Once you get the ingredients ready, it is very easy to get this together.
This Aloo Samosa Chaat is,
- Bursting with Flavours
- A perfect accompaniment with Chai
- Tangy and Spicy
- Better than outside Chaat
- Perfect for Tea Parties
Here are the ingredients to make Samosa Chaat
Samosa – I used my Homemade Halwai Style Samosa to make this chaat but if you are pressed with time, you can definitely get it from outside. Even frozen samosa work well in this recipe.
Ragda – You can make Ragda with the White Matar or Kabuli Chana! I have tried both of them and either of them tastes great.
Chutneys – Like any Chaat, you will need Coriander Mint Chutney and Sweet Tamarind Chutney. These chutneys add a deliciously tangy, sweet, and spicy flavor in the Chaat. You can even add Garlic Chutney if you like it extra spicy.
Yogurt – Whisk the yogurt properly until it is smooth in texture and then use it in the Chaat. You can also add in a little sugar in the whisked yogurt.
Toppings – Top the Samosa, yogurt, and chutneys with green chilies, finely chopped onions, red chili powder, chaat masala, roasted cumin powder, and coriander leaves. Also, sprinkle some fine sev, it adds to the texture and taste.
How to make Samosa Chaat?
Crush Samosa on a plate. Make sure that the samosa is hot.
Top with ½ cup Ragda or chole.
Top with coriander mint chutney and tamarind chutney.
Add yogurt on top.
Now dress the samosa chat with onion, green chilli, chaat masala, roasted cumin powder, red chilli powder, and fresh coriander. Serve immediately.
Frequently Asked Questions
You can fill the samosa pastry with aloo filling and store it in the fridge. Fry them when you want to serve them.
If you fry and keep, it won’t be crispy and the outer layer will become soft and won’t taste good in the Chaat.
If you still want to fry them beforehand, just pop them in a heated oven for 10-15 minutes until they become crispy again. Then use them to make the chaat. You can also air fry the samosa to heat them well.
You can prepare the chutneys, ragda beforehand, and store. So that while serving, you just have to fry Hot Samosas and top them with ragda, chutney, yogurt, and spices.
Yes, you can use any other 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.
To make it vegan, you can either skip yogurt or use vegan yogurt instead of dairy yogurt in the Chaat. Also while preparing Ragda and Samosa, avoid using ghee.
Check the detailed Ragda Recipe here.
1 cup Dry White Peas
Salt to taste
1 tsp Vegetable Oil
⅛ tsp Turmeric Powder
¼ tsp Hing
2 tbsp Tamarind Chutney
2 tbsp Coriander Mint Chutney
Wash the peas and soak in enough water for 5-6 hours.
Drain the water and add the peas in a pressure cooker along with 2 cups of water, salt, vegetable oil, and turmeric powder.
Pressure cook for 3-4 whistles on high heat.
Remove the pressure cooker from heat and let the pressure release.
Open the lid of the cooker and mix the peas using a ladle.
Add hing, tamarind chutney, and green chutney and mix well.
Garnish with fresh coriander and serve with Patties or Golgappa.
Chola Curry tastes delicious when topped over these Samosas. It is actually a great way to use up the leftover curry. You can use Amritsari Chole, Chana Masala, or Punjabi Chole to top the Samosa.
1 cup Dry Chole
2 cups Water
2 tsp Black Tea Leaves
4 tbsp Vegetable Oil
2-3 Cloves (Crushed)
1 Black Cardamom (Crushed)
2-3 Green Cardamom (Crushed)
1 inch Cinnamon (Crushed)
1 cup Onion (Grated)
2 tsp Ginger Garlic Paste
1 cup Tomato (Grated)
2 tbsp Chole Masala
1 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Anardana Powder
½ tsp Baking Soda
1 tbsp Kasuri Methi
Salt to taste
1 tbsp Ghee (Use oil for vegan recipe)
¼ tsp Hing
2-3 Green Chilli (Slit into half)
1 tsp Ginger (Julienned)
Wash the chole and soak in 3-4 cups of water for 4-5 hours.
Heat water in a pan.
Once it comes to a boil, add tea leaves and cook for a minute.
Strain the tea and keep aside.
Heat oil in a pressure cooker.
Add cloves, black cardamom, green cardamom, and cinnamon and fry for a few seconds.
Add onion and fry until it turns golden brown.
Keep adding little water if the paste sticks at the bottom of the cooker.
Add ginger-garlic paste and fry for 2 minutes.
Add tomato and cook for another minute.
Now add chole masala, coriander powder, red chili powder, turmeric powder, cumin powder, and anardana powder and fry until oil starts to separate from the sides.
Add the soaked chole, tea water, baking soda, salt, and 1 cup water and put the lid of the cooker.
Pressure cook until chole is done.
Remove the cooker from heat and let the pressure release.
Open the lid and add kauri methi and mix well.
Heat ghee for tempering in a pan.
Add hing, green chili, and ginger and fry for a few seconds.
Pour the tempering over the chole and mix well.
I will not suggest you make it beforehand, instead, prepare everything separately and store it. Prepare Ragda and store in the fridge in an airtight container, which will last for good 2-3 days.
You can also prepare both the chutneys, Coriander Mint Chutney and Sweet Tamarind Chutney, and store in the fridge as they last for about a week. Also, prepare the Aloo Masala for the Samosa and the dough for the outer covering. When you want to prepare, stuff the Samosas, fry, and then assemble the Chaat fresh.
You can serve 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.
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Samosa Chaat Recipe
- 4 Aloo Samosa
- 2 cups Ragda
- ¼ cup Coriander Mint Chutney
- ¼ cup Tamarind Chutney
- 1 cup Yogurt
- ¼ cup Onion (Chopped)
- 1 tsp Green Chilli (Chopped)
- 1 tsp Chaat Masala
- ½ tsp Roasted Cumin Powder
- ½ tsp Red Chilli Powder
- 2 tbsp Fresh Coriander (Chopped)
- Crush one samosa on a plate.
- Top with ½ cup ragda.
- Top with coriander mint chutney and tamarind chutney.
- Add yogurt on top.
- Now dress the samosa chat with onion, green chilli, chaat masala, roasted cumin powder, red chilli powder and fresh coriander.
- Serve immediately.