Easy recipe for Samosa Chaat, a popular Indian street food that combines crispy samosas with chana masala, tangy chutneys, creamy yogurt, and a medley of flavorful toppings. It's the perfect balance of spicy, sweet, and savory, making it an irresistible snack or appetizer.
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I am always looking for an excuse to enjoy one (or two!) samosas any chance I get, and this samosa chaat recipe hits the spot!
What is Samosa Chaat?
Samosa Chaat, also called Chaat Samosa, is a delicious Indian street food made by combining crispy samosas with tangy chutneys, yogurt, chickpeas, and crunchy sev for a perfect blend of flavors and textures. It is also known as Chole Samosa Chaat, or Samosa Chana Chaat.
Chaat literally means "to lick" and is a broad term for Indian street food snacks. It's a category of food that hits all the flavor senses—spicy, tangy, sweet, sour, and crunchy.
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Why My Family Loves This Recipe
- Easy & Customizable: You can make it even simpler by using store-bought ingredients, cutting the prep time to 10-15 minutes.
- Great for Leftovers: It's the perfect way to use leftover samosas for a delicious snack.
- Crowd-Pleaser: It's a hit at parties and family gatherings, thanks to its vibrant flavors and textures.
Ingredients - Notes & Substitutions
Here's what you need to make this popular Chole Samosa Chaat:
- Samosa: Samosa is a deep-fried savory pastry filled with spiced potatoes and peas. You can prepare it at home using this easy recipe or use store-bought.
- Chana Masala or Chole: This chickpea curry is packed with flavor and warm Indian spices and forms the base for this recipe. Use this easy instant pot chana masala recipe for the perfect flavor.
- Yogurt: Use whole milk or reduced-fat plain yogurt. I don't recommend Greek yogurt since it's too thick and rich for this recipe. But if that's all you have, thin it out by adding water and whisking it into a smooth consistency.
- Tamarind Chutney: This adds the iconic sweet-tangy flavor. Use homemade tamarind-date chutney or your favorite store-bought brand.
- Cilantro Chutney: For a final pop of fresh, vibrant flavor, samosa chaat wouldn't be complete without it. You can use homemade green chutney or store-bought.
- Sev: These are tiny, crispy gram flour noodles. You can find them in Indian stores or use crushed potato chips as a last resort.
- Onion tomato: Chopped onion is an optional ingredient, so you can add it or skip it, depending on your preference.
- Spices: A gentle sprinkle of roasted cumin, chaat masala, and cayenne adds another layer of flavor. A few drops of lime juice can be used instead of chaat masala.
- Cilantro: For garnish.
- Pomegranate Seeds (optional): For a burst of sweet-tart flavor and color.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Samosa Chaat
Here are the step-by-step instructions and photos for how to make Chana Samosa Chaat:
Step 1. Prepare Chana Masala in Instant Pot
- Heat oil on Saute mode. Add oil, cumin seeds, and bay leaf. When cumin seeds sizzle, add chopped onions and saute for 3-4 minutes.
- Now add minced ginger, garlic, and Serrano, and saute for another 2 minutes. Add tomato with the spices, stir, and cook for a minute.
- Add cooked chickpeas and water. Turn off the Saute, close the lid, and pressure cook for 5 minutes at high pressure.
- Wait 5 minutes and release the pressure manually. Open the lid, stir, add cilantro, and check for taste. Simmer to thicken the curry if needed.
Step 2. Assemble Samosa Chaat
Layer Chana Masala
Add ½-1 cup of chana masala to a wide serving bowl. Adjust the quantity to your preference.
Add Yogurt
Add a teaspoon of tamarind and cilantro chutney to the yogurt and whisk it until smooth. Drizzle a few tablespoons over the chana.
Add Samosa
Crisp the samosas in the oven at 350°F for 10 minutes or air fry them for 3-4 minutes. Chop them into bite-size pieces (unless you prefer them whole) and add them to the bowl.
Add Chutneys
Drizzle 2-3 teaspoons of tamarind and green chutney, adjusting to your preferred balance of sweet and spicy.
Season and Garnish
Top with a pinch of chaat masala, roasted cumin, and cayenne (optional). Sprinkle sev and cilantro for a vibrant finish.
Optional Garnish
Optionally, garnish with pomegranate arils for a sweet-tart finish.
Serving Suggestion
Samosa chaat is best assembled and served immediately to keep the crunch alive in the samosas. Here are my favorite ways to serve samosa chaat:
- Tea Time Snack: Serve with a hot cup of Indian Ginger Tea or Masala chai.
- Party Appetizer: Assemble samosa chaat on a large platter for guests to help themselves. I account for 1 samosa + 1 cup chana masala per person.
- Lunch or Dinner: Increase the quantity of chana masala and samosa for a lunch or dinner treat. Pair it with Dahi Bhalla for a true Indian Chaat experience.
Make-Ahead Instructions
I love serving chaat samosa for Diwali and Holi parties! Here's how I plan ahead so I can just reheat and assemble it on the day of the party:
- Prepare chana masala a day ahead and refrigerate it in an airtight container.
- Prepare samosas a day before the party. Cool completely, then store them in a large airtight container in a single layer without overcrowding them.
- Make the tamarind 3-4 days before the party and refrigerate. Prepare the cilantro chutney 2 days before the party and refrigerate. You can also prepare and freeze both chutneys 1-2 weeks in advance. Thaw them overnight in the fridge.
- Prepare yogurt and toppings on the day of your party. Assemble the samosa chaat platter just before serving.
How to Reheat & Serve
To reheat Chole (Chana Masala), heat in the Instant Pot on saute mode, in a saucepan on the stovetop, or in the microwave for 2-3 minutes, stirring occasionally, until warmed through.
To reheat the Samosas, place them on a parchment-lined baking sheet and heat through in a 350 F oven for 10 minutes, or heat them in a single layer in the air fryer set to 350 F for 3 minutes.
Ladle, top, and sprinkle on your favorite toppings!
Try a Variation: Mexican Papdi Chaat
Another unique and fun variation is Mexican Papdi Chaat, a popular Indo-Mexican fusion recipe that takes the same approach by replacing the chana masala with beans, peppers, and corn.
Recipe Tips & Notes
- If using dried chickpeas for Chana Masala. To use dried chickpeas instead, soak and cook ¾ cup dry chickpeas to get the same amount as 1 can.
- You can make this ahead and store each component separately in the fridge. Assemble just before serving so the samosa retains its crunch.
- Yogurt consistency: It should be pourable. Add water if needed and whisk into a smooth sauce.
- Shortcuts: Use store-bought ingredients to prepare this delicious snack in 10 minutes.
FAQ
Samosa chaat is made of a base of chana masala (chickpea curry) and samosa (savory fried pastries). Popular toppings include yogurt, tamarind, cilantro chutneys, additional spices, thin sev, cilantro, and occasionally onions and pomegranate seeds.
Absolutely! Samosa chaat is the perfect way to transform leftover samosas into something exciting and new.
Traditionally, tamarind chutney is used for sweetness and tang, and cilantro-mint chutney is used for freshness and spice. Both are easily available in stores or can be made at home.
To make vegan samosa chaat, simply skip the yogurt or use a dairy-free yogurt alternative, such as coconut or almond yogurt.
More Samosa-Inspired Recipes
📖 Recipe
Samosa Chaat
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Ingredients
Chana Masala
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- ½ cup chopped onions red or white onion
- 2 teaspoons minced ginger ½-inch, grated or minced
- 2 teaspoons minced garlic 2 cloves, grated or minced
- 1 tablespoon finely chopped serrano chili seeds removed, for mild
- 1 roma tomato pureed or finely chopped
- ½ teaspoon salt
- ⅛ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon kashmiri red chili powder or paprika, for mild
- ½ teaspoon amchur (dry mango powder) or substitute 1 teaspoon lime juice
- ½ teaspoon chaat masala or substitute 1 teaspoon lime juice
- 1½ cups cooked chickpeas 1 (14 ounce) can or ¾ cup dried & soaked (see notes 1 & 2)
- 1 cup water
- 1 tablespoon chopped cilantro for finishing
Samosa Chaat
- 4 samosas homemade or store-bought
- ¼ cup plain yogurt
- 4 tablespoon tamarind chutney homemade or store-bought
- 4 tablespoons cilantro chutney homemade
- 1 pinch chaat masala
- 1 pinch roasted cumin powder
- 1 pinch cayenne optional
- 1-2 tablespoon thin sev (I like Haldiram brand)
- 1-2 tablespoons chopped cilantro
Optional Topping Ingredients
- 2-3 tablespoons pomegranade arils optional
- 2-3 tablespoons chopped onion optional
Instructions
Chana Masala in Instant Pot
- Preheat the Instant Pot on Saute mode. Add oil, cumin seeds, and bay leaf. When cumin sizzles, add chopped onions and saute for 3-4 minutes.
- Add minced ginger, garlic, and chopped serrano, and saute another 2 minutes. Add crushed tomato and spices. Stir and cook for a minute.
- Add cooked chickpeas and water. Turn off Saute and scrape the bottom of the pot to remove any brown bits. Close the lid and pressure cook for 5 minutes at high pressure on sealing mode.
- Wait 5 minutes then release the pressure manually. Open the lid after the pin drops. Stir, add cilantro, and check for taste. If the curry looks thin, simmer for a few minutes on saute mode.
Assemble Samosa Chaat
- Add about ½-1 cup of cooked chana masala to a wide serving bowl. You can add more or less, depending on your preference.
- Flavor the yogurt with a teaspoon of tamarind and cilantro chutney and whisk until smooth. Drizzle a few tablespoons over the chana.
- Crisp up the samosa in the oven at 350°F for 10 minutes or air fry for 3-4 minutes. Chop the samosa into bite-size pieces unless you prefer it whole. Add it to the bowl.
- Drizzle 2-3 teaspoons each of tamarind chutney and green chutney on top, adjusting to your preferred balance of sweet and spicy.
- Top with a pinch of chaat masala, roasted cumin, cayenne (optional). Add sev for a crunchy texture and chopped cilantro for a vibrant finish. If desired, garnish with pomegranate seeds.
Video
Notes
- If using dried chickpeas for Chana Masala. To use dried chickpeas instead, soak and cook ¾ cup dry chickpeas to get the same amount as 1 can.
- You can make this ahead and store each component separately in the fridge. Assemble just before serving so the samosa retains its crunch.
- Yogurt consistency: It should be pourable. Add water if needed and whisk into a smooth sauce.
- Shortcuts: Use store-bought ingredients to prepare this delicious snack in 10 minutes.
Judy says
I always enjoy reading and making your recipes! Thank you for always being so ready to share your knowledge of not only Indian dishes but also western ones. Your faithful follower,
Aneesha Gupta says
Hi Judy, thank you for your appreciation and support always 🙏🏼
Naila says
Hi,
The recipe looks amazing and will try it out! Just wondering if cooking the chickpeas again for 5 minutes in the instant pot does not make it very soft/mushy?
Thank you ????
Aneesha says
Hi Naila, the chickpeas stay fine even after 5 minutes, and in fact infuse better with the flavors. Hope you enjoy it!