Description
Samosa Chaat is a vibrant and flavorful Indian street food dish combining crispy samosas, spiced chickpeas, tangy pickled onions, creamy Greek yogurt, and an array of chutneys and crunchy garnishes. This dish offers a delightful mix of textures and bold flavors, perfect as a savory snack or light meal.
Ingredients
Scale
Samosa and Chickpeas
- 4 vegetarian samosas (store-bought or homemade)
- 1 cup cooked chickpeas (ragda)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ¾ teaspoon ground turmeric
- ½ teaspoon chili powder
- 1½ teaspoons ground cumin
- 1 teabag (for additional flavor)
- Salt, to taste
Pickled Onions
- 1 small red onion, finely sliced
- 1 large lemon, juiced
- Pinch of salt
Toppings and Garnishes
- 200–300 ml Greek yogurt, whisked
- 3–4 spring onions, finely chopped
- Handful of fine sev or Bombay mix (optional)
- Fresh coriander leaves, chopped
- Tamarind chutney, to taste
- Green chutney, to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Prepare the Onions: Place the finely sliced red onion in a heatproof bowl filled with just-boiled water. Let it sit for 10 minutes to soften and reduce sharpness, then drain thoroughly. Toss the onions with lemon juice and a pinch of salt to pickle them slightly and set aside.
- Cook the Spiced Chickpeas: Heat the vegetable oil in a saucepan over medium heat. Add the cumin seeds and wait for them to sizzle and release aroma. Add the cooked chickpeas along with salt, turmeric, chili powder, ground cumin, and the contents of the teabag. Stir well to mix all spices and cook over low heat, simmering gently for about 15 minutes to infuse the flavors deeply. During cooking, gently mash some of the chickpeas to thicken the sauce and enhance the texture.
- Assemble the Chaat: On a serving platter, break the samosas into chunks. Spoon the warm spiced chickpeas over the broken samosas evenly. Drizzle the whisked Greek yogurt generously on top, followed by the pickled red onions.
- Garnish and Serve: Sprinkle finely chopped spring onions, fresh coriander leaves, and a handful of fine sev or Bombay mix over the assembled chaat. Add tamarind chutney and green chutney to taste, adding layers of sweet, tangy, and spicy flavors. Optionally, garnish with pomegranate seeds to provide bursts of sweetness and color. Serve immediately to enjoy the delightful contrast of textures and flavors.
Notes
- You can use store-bought samosas or homemade ones depending on time and preference.
- The teabag used adds a subtle earthy flavor; a mild black tea or masala chai tea bag works well.
- Adjust the amount of chili powder and chutneys according to your spice preference.
- For a vegan version, substitute Greek yogurt with plant-based yogurt.
- Serve immediately after assembling to keep the samosas crispy and the yogurt fresh.
