SAMOSA CHAT Recipe

Reheat/fry samosas

If using store-bought frozen samosas, follow package instructions to fully cook. For refrigerated or pre-made samosas: heat 2 tablespoons oil in a skillet over medium heat; add samosas and cook 3–4 minutes per side until crisp and heated through. Alternatively, brush/spray lightly with oil and bake at 200°C (400°F) for 10–12 minutes, turning once, until crisp. Drain briefly on paper towel. Keep warm.

Whisk the plain yogurt until smooth. If yogurt is thick, add 1–2 tablespoons water to reach a pourable but still creamy consistency. Taste and adjust salt. If chutneys are store-bought, transfer to small bowls for easy drizzling.

In a medium bowl combine the diced tomato, diced red onion, diced cucumber, chopped cilantro, and chopped green chili (if using). Add lemon juice and 1/4 teaspoon salt, toss to combine. This fresh mixture will be spooned over samosas to add brightness and texture.

Arrange warm samosas on a large serving platter or divide among individual plates (place 3–4 samosas per serving). If samosas are large, cut each in half and fan them on the plate.

Spoon tamarind chutney over the samosas in a zigzag or small dollops (about 1/2 tablespoon per samosa).

Drizzle green chutney over the samosas in the same way (about 1/2 tablespoon per samosa).

Spoon the whisked yogurt evenly over the samosas, using enough to coat lightly (about 1–2 tablespoons per samosa).

Scatter the fresh vegetable-cilantro mixture over the sauced samosas so each piece gets some tomato, onion and cucumber.

Sprinkle sev (or crushed papdi) generously over the top to add crunch, then scatter the chopped roasted peanuts and pomegranate seeds if using.

Dust the entire platter lightly with chaat masala, ground roasted cumin, remaining salt (if needed) and a pinch of red chili powder for heat. Taste and adjust seasonings.

Finish with a few more cilantro leaves and an extra squeeze of lemon, if desired. Serve immediately so sev remains crunchy.

Chutneys and whisked yogurt can be prepared up to 2 days ahead and refrigerated. Cut vegetables up to 4 hours ahead and keep chilled. Assemble just before serving to keep sev crisp. For a tangier result, increase tamarind chutney; for more heat, add chopped green chiles or more chili powder.