The Chef

Restaurants

Meals

Drinks

Restaurants›AMAYA Real Indian Food›Samosa Chaat Recipe

Samosa Chaat Recipe

Name: AMAYA Real Indian Foods Samosa Chaat Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups potatoes (medium, peeled and cubed); 1 cups green peas (fresh or frozen); 2 tbs vegetable oil (for cooking filling); 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp red chili powder; 1 tsp amchur (dry mango) powder or lemon juice; 1.5 tsp salt; 0.25 cups fresh cilantro (chopped); 2 tbs all-purpose flour (for sealing samosa wrappers); 1 tsp water (for sealing paste); 8 units store-bought samosa pastry sheets or small frozen vegetable samosas; 0.25 cups oil for shallow frying or baking; 2 cups canned or cooked chickpeas (drained and rinsed); 1.5 cups plain yogurt (full-fat preferred); 1 tsp sugar (to sweeten yogurt); 0.25 tsp salt (for yogurt); 0.5 cups tamarind chutney (store-bought or homemade); 0.5 cups mint-coriander chutney (store-bought or homemade); 1 tsp chaat masala; 1 tsp roasted cumin powder; 0.5 tsp red chili powder (for sprinkle); 0.5 cups pomegranate arils; 0.25 cups fresh cilantro (chopped); 0.5 cups sev (crispy chickpea noodle topping, optional); 0.25 cups finely chopped red onion (optional); 2 units lemon wedges

Inspired by AMAYA Real Indian Food

Time50m

Serves4

Vegetable samosa, dipped in sweet yogurt, boiled chickpeas, roasted masala, tamarind chutney, mint chutney, pomegranate, fresh coriander.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Samosas & Filling

3 cups potatoes (medium, peeled and cubed)

1 cups green peas (fresh or frozen)

2 tbs vegetable oil (for cooking filling)

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp Garam masala

1 tsp red chili powder

1 tsp amchur (dry mango) powder or lemon juice

1 1/2 tsp Celtic sea salt

1/4 cups fresh cilantro (chopped)

2 tbs all-purpose flour (for sealing samosa wrappers)

1 tsp water (for sealing paste)

8 units store-bought samosa pastry sheets or small frozen vegetable samosas

1/4 cups oil for shallow frying or baking

Chickpeas & Yogurt Topping

2 cups canned or cooked chickpeas (drained and rinsed)

1 1/2 cups plain yogurt (full-fat preferred)

1 tsp sugar (to sweeten yogurt)

1/4 tsp salt (for yogurt)

Chutneys & Sauces

1/2 cups tamarind chutney (store-bought or homemade)

1/2 cups mint-coriander chutney (store-bought or homemade)

Roasted Masala & Garnishes

1 tsp chaat masala

1 tsp roasted cumin powder

1/2 tsp red chili powder (for sprinkle)

1/2 cups pomegranate arils

1/4 cups fresh cilantro (chopped)

1/2 cups sev (crispy chickpea noodle topping, optional)

1/4 cups finely chopped red onion (optional)

2 units lemon wedges

Method

Samosas & Filling

Prepare potato filling

Boil or steam the cubed potatoes until tender (about 10–12 minutes). Drain and roughly mash so there are still some small chunks. In a skillet, heat 2 tbs oil over medium heat. Add cumin and mustard seeds; when they sputter, add the mashed potatoes and green peas. Stir in turmeric, garam masala, red chili powder, amchur (or lemon juice), and 1 tsp salt. Cook 3–4 minutes until spices are fragrant and peas are heated through. Fold in 1/4 cup chopped cilantro. Taste and adjust salt or lemon as needed. Cool slightly.

Assemble samosas

If using samosa pastry sheets, cut to appropriate size and place about 2–3 tbs of filling on each sheet, fold and seal edges using a paste made from 2 tbs flour mixed with 1 tsp water. If using frozen/ready samosas, skip to next step. Place assembled samosas on a tray.

Cook samosas

You can shallow-fry, deep-fry or bake depending on preference. For shallow frying: heat 1/4 cup oil in a wide skillet and fry samosas 2–3 minutes per side until golden and crisp. For baking: brush samosas with oil, arrange on a baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden, flipping halfway. Drain on paper towels. Allow samosas to cool slightly, then break or cut each into bite-sized pieces for plating.

Chickpeas & Yogurt Topping

Warm the cooked or canned chickpeas in a small pot over low heat with 1/4 tsp salt and a pinch of turmeric if desired, 3–4 minutes, then set aside. In a bowl, whisk the plain yogurt with 1 tsp sugar and 1/4 tsp salt until smooth and slightly sweetened; adjust to taste. If yogurt is very thick, loosen with 1–2 tbs water to a drizzling consistency.

Chutneys & Sauces

If using store-bought chutneys, taste and adjust thickness: dilutes tamarind chutney with a little water if very thick so it will drizzle. Keep mint-coriander chutney fresh and slightly runny for easy drizzling.

Roasted Masala & Garnishes

Mix chaat masala, roasted cumin powder and 1/2 tsp red chili powder in a small bowl. Have pomegranate arils, chopped cilantro, sev, and chopped red onion ready for assembly.

Assemble Samosa Chaat

On a large shallow platter or on individual plates, arrange the broken bite-sized samosa pieces in a single layer. Spoon warm chickpeas evenly over the samosas. Drizzle sweetened yogurt generously over the samosas and chickpeas so it coats them lightly. Drizzle tamarind chutney in a zigzag pattern, then drizzle mint-coriander chutney on top.

Sprinkle the roasted spice mix (chaat masala + roasted cumin + chili) evenly over the dish. Scatter pomegranate arils, chopped cilantro, finely chopped red onion (if using), and a generous handful of sev for crunch. Squeeze lemon wedges over each plate to taste. Serve immediately so sev stays crisp.