Samosa Chaat
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.
Servings: 4
Calories: 337kcal
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.
Nutrition
Calories: 337kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1009mg | Potassium: 487mg | Fiber: 7g | Sugar: 10g | Vitamin A: 716IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 2mg