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Samosa Chat Recipe

Name: Masala Indian Kitchen - Novis Samosa Chat Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 unit medium potato samosas; 1 cup canned chickpeas (garbanzo beans), drained and rinsed; 1 tbs vegetable oil; 1 tsp cumin seeds; 0.5 cup yellow onion, finely chopped; 1 clove garlic, minced; 0.5 tsp ginger, minced; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp ground turmeric; 0.25 cup tomato, finely chopped; 0.5 tsp salt; 0.25 cup water; 2 tbs fresh cilantro, chopped; 1 tsp lemon juice; 1 cup plain yogurt (whole or Greek), whisked until smooth; 0.25 tsp salt; 0.5 tsp sugar; 3 tbs tamarind chutney (store-bought or homemade); 2 tbs green cilantro-mint chutney; 0.25 cup finely chopped red onion; 2 tbs finely chopped fresh cilantro; 3 tbs several tablespoons of sev (crispy chickpea flour noodles) or crushed papdi; 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder (or cayenne), optional; 1 tsp finely chopped green chilies, optional; 2 unit lemon wedges

Inspired by Masala Indian Kitchen - Novi

Time30m

Serves3

tantalizing twist on our classic samosas, this dish takes it to the next level. We take our freshly made samosas and layer them with a medley of chickpeas, yogurt, chutneys, and a sprinkle of chaat masala. The combination of textures and flavors creates an explosion of taste in your mouth—crispy, tangy, and creamy all at once. It's a crowd-pleaser that will leave you craving for more.

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Ingredients

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Samosas (store-bought or freshly made)

6 unit medium potato samosas

Chickpea Topping (Chole)

1 cup canned chickpeas (garbanzo beans), drained and rinsed

1 tbs Tuscany sunflower oil

1 tsp cumin seeds

1/2 cup yellow onion, finely chopped

1 clove Garlic, minced

1/2 tsp Ginger, minced

1/2 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp Ground turmeric

1/4 cup tomato, finely chopped

1/2 tsp Celtic sea salt

1/4 cup water

2 tbs Fresh cilantro, chopped

1 tsp ReaLemon lemon juice

Yogurt & Chutneys

1 cup plain yogurt (whole or Greek), whisked until smooth

1/4 tsp Celtic sea salt

1/2 tsp sugar

3 tbs tamarind chutney (store-bought or homemade)

2 tbs green cilantro-mint chutney

Garnishes & Finishing

1/4 cup finely chopped red onion

2 tbs finely chopped fresh cilantro

3 tbs several tablespoons of sev (crispy chickpea flour noodles) or crushed papdi

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder (or cayenne), optional

1 tsp finely chopped green chilies, optional

2 unit lemon wedges

Method

Samosas (store-bought or freshly made)

If using frozen samosas, bake or deep-fry according to package instructions until crisp and heated through. If using freshly made samosas, reheat briefly in a 200°C (400°F) oven for 6–8 minutes to crisp the exterior. Keep warm.

Chickpea Topping (Chole)

Sauté aromatics and spices

Heat 1 tablespoon oil in a medium skillet over medium heat. Add cumin seeds and let them sizzle 20–30 seconds until fragrant. Add the finely chopped onion and sauté 4–5 minutes until translucent and beginning to brown. Add minced garlic and ginger and cook 30–45 seconds until fragrant.

Build the chickpea mix

Stir in ground coriander, ground cumin and turmeric and cook 20–30 seconds to bloom the spices. Add the chopped tomato and cook 2 minutes until it softens.

Add chickpeas and simmer

Add the drained chickpeas, 1/4 cup water and 1/2 teaspoon salt. Stir to combine, reduce heat to low, and simmer gently 6–8 minutes so flavors meld and some liquid is absorbed. Mash about one-quarter of the chickpeas lightly with the back of a spoon to create a slightly saucy texture. Stir in chopped cilantro and 1 teaspoon lemon juice. Taste and adjust salt or lemon if needed. Keep warm.

Yogurt & Chutneys

Whisk the plain yogurt with 1/4 teaspoon salt and 1/2 teaspoon sugar until smooth and slightly loose. If the yogurt is very thick, thin with 1–2 tablespoons water to a pourable consistency.

Have tamarind chutney and green chutney ready in squeeze bottles or small bowls for drizzling. Taste and adjust sweetness or spice as desired.

Assemble & Garnish

Place warm samosas on a serving platter (2–3 samosas per person as a shareable snack). Using a small knife, make a shallow slit in each samosa or break each in half to expose the filling — this lets toppings seep in.

Spoon a generous 2–3 tablespoons of the warm chickpea mixture over each samosa (spread evenly).

Drizzle about 1–2 tablespoons of the whisked yogurt over each samosa to taste.

Drizzle tamarind chutney (about 1 teaspoon per samosa) and green chutney (about 1/2 teaspoon per samosa) over the top in a decorative pattern.

Scatter finely chopped red onion, additional chopped cilantro, and 1–2 tablespoons sev or crushed papdi across the platter for crunch.

Sprinkle chaat masala, roasted cumin powder and a light dusting of red chili powder if using. Serve immediately with lemon wedges on the side.