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 or 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.
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.
This aloo samosa chaat is,
- Bursting with flavors
- A perfect accompaniment with chai
- Tangy and spicy
- Better than outside chaat
- Perfect for tea parties or snacks
Samosa – I used my homemade Halwai style samosa recipe 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 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 even add garlic chutney if you like it extra spicy.
Yogurt – Make sure the yogurt is fresh and not sour. Whisk the yogurt properly until it is smooth in texture and then use it in the chaat. You can also add a little sugar to the whisked yogurt.
Toppings – Top the samosa chaat with finely chopped 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.
You can also add some pomegranate kernels to top to give it a vibrant color.
How to make Samosa Chaat?
Start by gathering the ingredients. Make the samosa at home or buy it from outside. 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 15 days. So you can make these in advance accordingly.
Warm the samosa in an oven or an air fryer. Crush one 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.
Add chilled whisked yogurt on top. You can add some sugar while whisking the yogurt.
Now dress the chaat with onion, green chili, chaat masala, roasted cumin powder, red chili powder, and fresh coriander. Serve immediately.
Note – You can also top it with a few pomegranate seeds for a nice vibrant color.
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 have already fried samosa that you want to use, 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.
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.
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 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 teaspoon Vegetable Oil
⅛ teaspoon Turmeric Powder
¼ teaspoon Hing
2 tablespoon Tamarind Chutney
2 tablespoon 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 chaat.
1 cup Dry Chole
2 cups Water
2 teaspoon Black Tea Leaves
4 tablespoon Vegetable Oil
2-3 Cloves (Crushed)
1 Black Cardamom (Crushed)
2-3 Green Cardamom (Crushed)
1 inch Cinnamon (Crushed)
1 cup Onion (Grated)
2 teaspoon Ginger Garlic Paste
1 cup Tomato (Grated)
2 tablespoon Chole Masala
1 teaspoon Coriander Powder
1 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Turmeric Powder
1 teaspoon Cumin Powder
1 teaspoon Anardana Powder
½ teaspoon Baking Soda
1 tablespoon Kasuri Methi
Salt to taste
1 tablespoon Ghee (Use oil for vegan recipe)
¼ teaspoon Hing
2-3 Green Chilli (Slit into half)
1 teaspoon 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 it 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 samosa chaat beforehand, instead, prepare everything separately and store it. Prepare ragda and store in the fridge in an airtight container, which will last for a good 2-3 days.
You can also prepare both the chutneys, coriander mint chutney, and sweet tamarind chutney, and store them in the fridge for a few days.
Just assemble it together when you are ready to serve.
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 or chole
- ¼ cup coriander mint chutney
- ¼ cup tamarind chutney
- 1 cup yogurt
- ¼ cup chopped onion
- 1 teaspoon chopped green chili
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- 2 tablespoons chopped coriander (cilantro)
- Start by gathering the ingredients. Make the samosa at home or buy it from outside. You can also use frozen samosas. If making at home, you can fry the samosa, 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.
- To top the samosa, either make ragda or chole. You can make these 2-3 days in advance and refrigerate.
- 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 15 days. So you can make these in advance accordingly.
- Warm the samosa in an oven or an air fryer. Crush one 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.
- Add chilled whisked yogurt on top. You can add some sugar while whisking the yogurt.
- Now dress the samosa chat with onion, green chili, chaat masala, roasted cumin powder, red chili powder, and fresh coriander. Serve immediately.
- Note – You can also top it with a few pomegranate seeds for a nice vibrant color.