🥟 Samosa Chaat
Samosa chaat is a North Indian street snack in which crisp vegetable samosas are broken up and topped with warm spiced chickpeas, cool whisked yogurt, sweet-sour tamarind chutney and fresh mint chutney. Every bite mixes crunchy, creamy, tangy and spicy. It is finished with chopped onion and a pinch of chaat masala and eaten straight away.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 vegetable samosas
- 300 g cooked chickpeas
- 200 g plain yogurt, whisked
- 4 tbsp tamarind chutney
- 3 tbsp mint chutney
- 1 small onion, finely chopped
- 1 tsp chaat masala
- 1/2 tsp cumin, toasted and ground
Method
- Warm the chickpeas with a splash of water, cumin and a pinch of salt for 5 minutes.
- Warm the samosas in the oven at 180 °C for 8–10 minutes so they crisp up.
- Break each samosa into pieces on a plate and spoon the chickpeas over.
- Top with yogurt, tamarind chutney and mint chutney.
- Sprinkle with onion and chaat masala and serve immediately.
How to make it lighter
- Use one samosa per plate and add more chickpeas for volume.
- Use more yogurt and mint chutney and less of the sugary tamarind chutney.
- Reheat samosas in the oven instead of refrying them.
History
Samosa chaat is a staple of chaat stalls in North Indian cities such as Delhi and Lucknow, where leftover samosas are turned into this layered snack.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →