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.
You can top your samosa with chole instead of ragda if you wish.The samosa must be warm when you make the samosa chaat.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.