It’s time for chaat lovers to rejoice over this recipe of Samosa Chaat, a culinary stunner that combines diverse Indian flavors in a single dish! This dish introduces your taste buds to the street-style chaat, famous for its explosive blend of flavors and irresistible deliciousness.
Samosa Chaat is a perfect comfort food that pairs well with warm chai.
What is Samosa Chaat
‘Samosa’ is a crispy fried pastry stuffed with a savory filling made with boiled and mashed potatoes, peas, and spices. ‘Chaat’ is the name given to the delicious snack/ appetizer dish that is created with a medley of different ingredients of varied textures and flavors.
The word ‘chaat’ comes from the Hindi word ‘chaatna’ which means ‘to lick.’ And the chaat dishes are always so good that you can actually call them ‘finger-licking delicious’!
‘Samosa Chaat’ is a popular Indian street food made with a harmonious blend of flavorful ingredients. The crispy samosas are crumbled on a plate and topped with vibrantly flavored ingredients of varied textures.
The cool curd provides a creamy and luscious contrast to the dish, while the finely chopped onions and sev offer a refreshing crunch.
Chutneys lend a sweet and tangy kick to the recipe, while the spices infuse the dish with myriad flavors that make each bite completely irresistible.
Reasons You’ll ♡ Samosa Chaat Recipe
Several compelling reasons support the fact that you will completely fall in love with this recipe with the first bite. Here are a few of the reasons —
- A super easy and quick dish
- Incredibly flavorful, addictively delicious, and vibrantly textured
- Authentic Indian street food that satisfies the soul
- Can be made vegan
- A partially make-ahead recipe,
- And a perfect crowd-pleaser!
This fascinating recipe takes no time to prepare as it is just assembling of the different ingredients.
A completely customizable dish, Samosa Chaat is created with varying ingredients, and there is no right or wrong way of making this chaat.
It makes for a great appetizer at parties and get-togethers or can be enjoyed as a snack at any time of the day.
Known for its tangy, spicy, and savory flavors, every bite of Samosa Chaat delivers crunchy, crispy, and soft textures and a visual appeal that impresses the onlooker.
Samosa Chaat Ingredient List
Samosas — This deep-fried snack stuffed with a savory filling made with spiced peas and potatoes makes the base ingredient for this recipe. You can use homemade samosas made from scratch or use the store–bought ones. Both work great. You can even use the frozen samosas for this recipe.
Chole — Also known as chickpeas or Kabuli chana, chole is used in the form of curry that is added to the chaat, or you can toss them in dry spices and add them to the recipe. Either way, it is a great addition that brings crunch and texture to the recipe.
Green Chutney — Made with mint and coriander as the base ingredients, green chutney is a tangy condiment that adds tons of refreshing flavor with a slightly spicy touch to the recipe.
Tamarind Chutney — Imli or tamarind chutney is the star ingredient of this recipe as it takes the chaat to just another level. It adds tons of sweet and sour flavors to the recipe.
Sev — A thin, crispy spaghetti-like snack made with gram flour and spiced with seasonings, Sev is used as a topping that adds crunch and spiciness to the recipe.
Curd — Whipped plain curd with a pinch of salt is used for this recipe. It is an essential component of the dish that balances out the spice flavor while adding creaminess and a slight tanginess to the recipe.
Onions — Onions (chopped) lend a pungent earthy flavor and a crunchy texture to the recipe that makes the recipe super exciting.
Chaat Masala — This lends a unique flavor to the recipe and enhances its overall taste with a medley of flavors that it hosts (like spicy, tangy, and slightly salty).
Cilantro — Chopped cilantro leaves bring freshness to the recipe while also adding color and a unique herby taste.
Pomegranate arils — A few pomegranate arils are sprinkled over the dish for a pop of color and fun.
Samosa Chaat Recipe Tips and Variations
Options for Samosas — You have two choices for samosas. You can either make samosas at home a day in advance and save them for later use, or you can use the store-bought samosas, fry them the same day, and use them as per the directions given.
For crispy samosas — Frying samosas on low heat will yield crispy samosas, ideal for this recipe. Therefore, if you are using homemade samosas, ensure they are fried on low heat to bring delicious crispiness.
Chickpeas — Boiled chickpeas are the key ingredient of the recipe. I cooked the chickpeas in the Instant Pot. You may also use store-bought chickpeas for quick preparation. However, before using them, drain and rinse them properly.
Choice of chickpeas— You can use fresh and canned chickpeas to prepare this recipe. If using canned chickpeas, drain and rinse them well to eliminate the extra sodium used in the preservation process. If this step is neglected, your chole will have extra sodium content, which we don’t want.
Healthier option — Baked or air-fried samosas make a healthier option. Store-bought samosas are already half-cooked, so all you need to do is brush them with oil and bake them in the air fryer at 350 degrees F for 18-20 minutes or until crisp.
Size of the samosa — Medium-sized samosas result in the best Chole samosa chaat recipe as they will not overpower the flavors from other ingredients. Different elements make this recipe super tasty and flavorful; therefore, we can negotiate on the size of the samosas. Petite size works best; you can add twice the number of samosas without going overboard.
Customizable recipe — This recipe is entirely customizable, and you can experiment with endless topping options to create a delicious new recipe each time. Dahi bhalla, sprouts, sautéed corn, and kala chana (Bengal gram) make great topping options.
Vegan can be awesome, too! Swap curd with other dairy-free and vegan options and create a gorgeously delicious vegan samosa chaat that your taste buds will love!
Modify the spiciness — You can easily modulate the spiciness of this Samosa Chaat by altering the quantity of green chilies used in this recipe. This is a moderately spicy recipe, but feel free to take it up a notch by adding extra green chilies or skip them for a somewhat spicy dish.
For the best-tasting chaat — This Chole Samosa chaat is a beautiful blend of warm and cool ingredients with varied textures and flavors. It tastes best when the samosas and chole are warm, and the curd (dahi) and the chutneys are at room temperature.
Serve this samosa chaat when the samosas are still crispy, and the chole is warm. Top it with curd and chutneys at room temperature and dig into the irresistibly delicious dish.
Assemble when ready to eat — This dish is assembled of wet and dry ingredients, so it is best enjoyed when freshly assembled. If left for some time, the samosas will get soggy from the wet ingredients (like the curd and the chole gravy) and lose their delectability. So, serve it immediately and enjoy the Samosa Chaat while it retains all the textures.
Presentation doubles the deliciousness —Presentation is the essence of the recipe that makes it a blockbuster! The recipe’s deliciousness is elevated, with the texture and flavor of every ingredient blending harmoniously with each other.
Imagine the delightful contrast of crispy samosas coupled with the warm chole, zingy chutneys, and creamy, tangy curd topped with crunchy onions and sev!
This is sheer deliciousness served on a platter!
Variation of topping — Since I prefer my chaat to be dahi-based (curd-based), I have added sautéed chole (chickpeas) to my recipe. If you like it on the saucier side, try chole masala (chickpea curry) in a slight gravy form.
Another variation could be to top your chaat with ragda. Either way, your chaat will taste fantastic. You can also consider leftover chole like pindi chole as your topping; it will be a great option, too.
Modify the chaat to your liking — Toppings can be adjusted according to your taste. If you are not a beetroot fan, you can skip it altogether. The same goes for the pomegranate arils.
Let me know what you think!
Savor the vibrant blend of flavors and textures now that you have discovered the magic of this delicious dish. Uncover the secrets of crafting a perfect plate of samosa chaat with instructions given in this recipe.
So, shall we begin with the recipe? The flavors, aromas, and vibrant colors of this savory delicacy await you!
So, roll up your sleeves, put on your apron, and let’s dive right in!
Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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Follow the step-by-step recipe to make the best Samosa Chaat recipe
FOR THE TEMPERING OF CHOLE
FOR THE CHAAT
FOR THE TEMPERING OF CHOLE
- Add oil to a pan. Add boiled chole and spices to this pan.
- Toss until the chole is well coated in the dry spices. Set it aside.
- In a bowl, combine chilled curd, salt, Kashmiri red chili powder, and bhuna jeera ( roasted cumin seeds). Tip — Bhuna jeera adds a smoky touch, making the dish extra flavorful.
- Whisk until well blended. Add milk if the curd is too thick. Set it in the fridge to chill until ready to use.
- Heat oil in the pan.
- Add samosas to the hot oil and fry until crisp and golden.
- When cooked, remove from oil and set it on a paper towel to drain.
- Fried samosas are ready for the chaat.
ASSEMBLE CHOLE SAMOSA CHAAT
- To make a plate of samosa chaat, break samosas in a plate.
- Generously top it with beaten curd. Now add sauteed chole to it.
- Top the samosas with chutneys, onions, green chilies, and more curd.
- Finally, garnish the samosa chaat with cilantro leaves, pomegranate arils, thin sev, beetroot slices, and chaat masala.
- Serve Immediately!