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.
About This Recipe
Samosa Chaat is popular Indian street food (chaat recipe) where crispy warm samosa is topped with a spicy chole or ragda, chilled yogurt, and tangy chutneys.
It is a very popular snack from North India which is tangy, spicy, and savory and the flavors burst in your mouth as soon as you take the first bite.
Samosa Chaat Recipe is highly customizable, allowing you to adjust the chutneys and spices as per your liking.
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 chaat but if you are pressed with time, you can definitely buy the samosa. Frozen samosa also works great in this recipe.
Ragda – You can choose between ragda or chole to top samosa chaat. Both of these taste good, it’s just about personal preference.
Chutneys – Like any chaat, you will need coriander mint chutney and sweet tamarind chutney. These chutneys add a deliciously tangy, sweet, and spicy flavor to the chaat. You can also add a little garlic chutney if you like the chaat extra spicy.
Yogurt – Plain yogurt is an important component of all the chaat recipes.
Toppings – Top the samosa chaat with finely chopped green chilies, finely chopped onions, red chili powder, chaat masala, roasted cumin powder, and cilantro (coriander leaves). A sprinkling of some fine sev and pomegranate seeds also 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 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 if looking for a healthier option. Try my samosa recipe to make it from scratch.
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 personally 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, roasted cumin powder, red chili powder, pomegranate seeds, and chopped cilantro (fresh coriander).
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.
To make it vegan, you can either skip yogurt or use vegan yogurt instead of dairy yogurt.
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 through. Enjoy! You can also heat it in an air fryer at the same temperature.
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.
Samosa Chaat must be assembled just before serving, however, you can keep the different elements ready before time.
Make the ragda or chole and store in the fridge in an airtight container for 2-3 days.
Coriander Mint Chutney can be refrigerated for 3-4 days while tamarind chutney can be refrigerated for up to 3 months.
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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 tablespoon 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 (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.