Chaat Samosa Recipe

Make the pastry dough

In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 4 tbs grated cold butter or ghee and, using fingertips or a pastry cutter, rub into the flour until the mixture resembles coarse crumbs. Drizzle 6 tbs ice-cold water a tablespoon at a time and bring the dough together until it forms a slightly firm, non-sticky ball. Do not overwork. Cover with a damp cloth and let rest for 20 minutes.

Cook the potato-pea filling

Place 3 cups cubed potatoes in a pot, cover with water, add a pinch of salt, and boil until tender (8–10 minutes). Drain and roughly mash; leave some texture. If using frozen peas, blanch them in boiling water for 1–2 minutes and drain; if fresh, cook with potatoes. Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using); when they crackle, add a pinch of asafoetida and 1 tsp chopped green chili. Add the mashed potatoes and 1 cup peas. Stir in 1 tsp ground coriander, 1 tsp garam masala, 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp amchur or lemon juice and 0.75 tsp salt. Cook 2–3 minutes to let flavors meld. Stir in 2 tbs chopped cilantro, taste and adjust seasoning. Remove from heat and let cool to room temperature.

Shape and fry samosas

Divide the rested dough into 8 equal portions. Roll each portion into a 5–6 inch (12–15 cm) oval. Cut each oval in half lengthwise to make two semicircles. Take one semicircle, form a cone by bringing straight edge ends together and sealing with a little water. Fill the cone with 2–3 tbs of the potato-pea filling, compressing lightly. Seal the open edge with water, pressing firmly to close; ensure there are no gaps. Repeat to make 16 small samosas. Heat 3 cups oil in a deep heavy skillet or fryer to 350°F (175°C) or until a small piece of dough sizzles and rises. Fry samosas in batches, turning occasionally, until golden brown and crisp, about 5–7 minutes per batch. Drain on paper towels.

Prepare yogurt

Whisk 0.75 cups plain yogurt until smooth. Stir in 1 tsp sugar (optional) and a pinch of salt; adjust to taste so the yogurt is tangy but not runny. If too thick, thin slightly with a teaspoon or two of water.

Warm chutneys (if needed)

If tamarind chutney is thick, dilute with a teaspoon or two of warm water to a pourable consistency. Stir the cilantro-mint chutney to smooth it.

Assemble chaat samosas

Place 1–2 crisp samosas on each serving plate. Use a spoon to cut the top of each samosa slightly to create a pocket and let fillings and chutneys penetrate. Drizzle about 1–2 tbs tamarind chutney and 1–2 tbs green chutney over each samosa. Spoon 1–2 tbs whisked yogurt over them in a lattice or dab pattern. Sprinkle 1–4 tsp chopped onion and 1–2 tbs chopped tomato (if using) around and over samosas. Generously scatter 2–3 tbs sev over the top for crunch. Sprinkle 1 tsp chaat masala over each plate and garnish with 1–2 tbs chopped cilantro and a few pomegranate arils if desired. Serve immediately with lemon wedges.

Notes on timing and serving

Assemble just before serving so the sev remains crisp. Leftover samosas can be stored in an airtight container and reheated in a 350°F (175°C) oven for 8–10 minutes to crisp before assembling. Chutneys and yogurt can be prepared a day ahead and refrigerated.