Samosa chaat is as good as chaat gets
You all know my love for chaats of all shapes and sizes. I have shared a couple favorites like fruit chaat and papri chaat here and they are utterly delicious. But one chaat I have yet to share is another classic, samosa chaat. I’ve made this countless times. It’s a great snack to make for friends and family, but don’t let that stop you from making it just for yourself. I often find myself making it for lunch, or a late snack with a piping hot cup of chai.
It doesn’t take much to make a good samosa chaat
There are a few components that make up this chaat, and luckily I usually have most of them ready to go. For samosa chaat you obviously need samosas. I highly recommend using potato samosas. While keema samosas are great, they won’t go well in this concoction. And homemade isn’t necessary at all. I usually buy ready made Punjabi samosas, which are filled with potatoes and peas and use those as a base. Then you need some whipped yogurt and a good Chana Masala. I make chana masala at least once a week, and I’ve started making a double batch so I have a good excuse to use the leftovers for samosa chaat. Don’t forget the chutneys! They make or break any chaat, and this one is no different. I usually have a jar of my delicious imlee ki chutney (sweet tamarind chutney) and mint chutney, and they take this chaat to another level.
If you’re making a small batch for yourself or a few people, you can assemble the samosa chaat and serve. If you’re serving this to a large crowd, you can make a platter with the samosas and chana masala, then have the extras on the side so everyone can make their own plate. The samosas won’t get soggy and everyone can customize their chaat. Storing leftovers will be much easier as well.
- 4-5 punjabi samosas ready to eat
- 2 cups Chana Masala recipe linked in procedure
- 1/2 cup yogurt chilled
- 1/4 cup mint chutney recipe linked in procedure
- 1/4 cup sweet tamarind chutney recipe linked in procedure
- 1/2 cup onion chopped
- 1/4 cup cilantro chopped
- 1/4 cup sev or papad for garnish
- Start off with your prepped Punjabi samosas. I buy them frozen and deep fry or air fry them. Cut them into large chunks or lightly mash each samosa till it breaks and place in your serving dish.
- Add warm Chana Masala on top. You can add less or more, depending on your personal preference.
- Add the chopped onions and cilantro and finish off with the sev or papad. Serve immediately. It's best to consume this chaat fresh. If there are any leftovers you can store them in an airtight container in the fridge, but when you reheat the chaat the yogurt may split. If you're not sure if all the chaat will be consumed you can serve it separately so the components can be stored separately as well.
Do you love samosa chaat a much as I do?
I love hearing your feedback. If you try this recipe I’d love to hear how it turned out in the comments below.Add to favorites