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Samosa Chaat Recipe

Name: NEW AMAYA REAL INDIAN FOODs Samosa Chaat Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups potatoes (medium), peeled and diced; 1 cups frozen peas; 2 tbsp vegetable oil (for cooking filling); 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 unit green chili, finely chopped; 1 tsp ginger, grated; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 2 tbsp chopped fresh cilantro (for filling); 6 unit ready-made vegetable samosas (store-bought) or homemade; 2 cups plain yogurt (whole-milk preferred); 1 tbsp powdered sugar or honey; 2 tbsp milk (to thin yogurt if needed); 0.25 tsp salt; 1.5 cups canned or cooked chickpeas (drained and rinsed); 1 tsp oil (for roasting chickpeas); 0.5 tsp roasted cumin powder; 1 tsp chaat masala; 0.25 tsp red chili powder (optional); 0.25 tsp salt; 0.5 cups tamarind chutney (store-bought or homemade); 0.5 cups mint-coriander chutney (fresh); 0.75 cups pomegranate arils; 0.25 cups fresh cilantro leaves, chopped; 0.5 cups sev (crispy gram flour noodles) or crushed papdi; 0.25 cups finely chopped red onion (optional); 2 unit fresh lemon wedges (to serve)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time45m

Serves4

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

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Ingredients

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Samosas & Filling

3 cups potatoes (medium), peeled and diced

1 cups frozen peas

2 tbsp vegetable oil (for cooking filling)

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 unit green chili, finely chopped

1 tsp Ginger, grated

1 tsp Coriander powder

1 tsp Garam masala

1 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

2 tbsp chopped fresh cilantro (for filling)

6 unit ready-made vegetable samosas (store-bought) or homemade

Yogurt & Creamy Toppings

2 cups plain yogurt (whole-milk preferred)

1 tbsp powdered sugar or honey

2 tbsp milk (to thin yogurt if needed)

1/4 tsp Celtic sea salt

Chickpeas & Masala

1 1/2 cups canned or cooked chickpeas (drained and rinsed)

1 tsp oil (for roasting chickpeas)

1/2 tsp roasted cumin powder

1 tsp chaat masala

1/4 tsp red chili powder (optional)

1/4 tsp Celtic sea salt

Chutneys & Sauces

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

1/2 cups mint-coriander chutney (fresh)

Garnishes

3/4 cups pomegranate arils

1/4 cups fresh cilantro leaves, chopped

1/2 cups sev (crispy gram flour noodles) or crushed papdi

1/4 cups finely chopped red onion (optional)

2 unit fresh lemon wedges (to serve)

For Roasted Masala (optional homemade)

1 tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp black peppercorns

1/2 tsp fennel seeds (optional)

1/2 tsp dry mango powder (amchur)

1/4 tsp Celtic sea salt

Method

Samosas & Filling

Prepare potato filling (if making samosas from scratch)

Boil the diced potatoes until fork-tender (10–12 minutes). Drain and roughly mash; set aside. In a skillet, heat 2 tbsp oil over medium heat. Add cumin seeds and mustard seeds; when they begin to sputter, add chopped green chili and grated ginger and sauté 30 seconds. Add the boiled potatoes, frozen peas, coriander powder, garam masala, amchur (or lemon juice) and 1 tsp salt. Cook, stirring, 4–5 minutes until flavors combine. Stir in chopped cilantro, remove from heat and cool slightly before using to fill samosa wrappers.

Cook or reheat samosas

If using store-bought frozen samosas, bake or deep-fry according to package directions until fully heated and crisp (typically 12–18 minutes in a 200°C/400°F oven, turning once). If using fresh samosas, shallow-fry or bake until golden and crisp. Keep warm while assembling chaat.

Yogurt & Creamy Toppings

Whisk the plain yogurt with powdered sugar (or honey), 0.25 tsp salt and 2 tbsp milk until smooth and pourable but still thick. Taste and adjust sweetness/salt. Chill until ready to assemble.

Chickpeas & Masala

Pat chickpeas dry. In a small skillet over medium-high heat, warm 1 tsp oil. Add chickpeas and roast, stirring, 3–5 minutes until slightly toasted. Remove from heat and immediately toss with roasted cumin powder, chaat masala, red chili powder (if using) and 0.25 tsp salt. Set aside.

Roasted Masala (optional homemade)

To make the roasted masala, toast coriander seeds, cumin seeds, black peppercorns and fennel seeds in a dry skillet over medium heat 2–3 minutes until fragrant, stirring constantly. Cool, then grind to a coarse powder and mix with 0.5 tsp amchur and 0.25 tsp salt. Use 0.5–1 tsp per serving of chaat as a finishing sprinkle.

Chutneys & Assembly

Warm the tamarind chutney slightly if thick so it pours easily. Have mint-coriander chutney at room temperature.

Assemble the samosa chaat (serves 4)

Place 1 to 1.5 warm samosas on each of four shallow plates. Break each samosa into halves or quarters so filling is exposed. Spoon about 3–4 tbsp of the sweetened yogurt liberally over the samosas, letting it cascade into the exposed filling. Scatter about 6 tbsp (roughly 3–4 tbsp per two samosas) of the roasted spiced chickpeas over and around the samosas. Drizzle 1–2 tbsp tamarind chutney and 1–2 tbsp mint-coriander chutney over the yogurt and samosas in a decorative zigzag. Sprinkle 1–2 tsp of the roasted masala (or store-bought chaat masala) over each plate for extra aroma and tang.

Finish with garnishes: scatter pomegranate arils, chopped cilantro, sev (or crushed papdi), and optional chopped red onion evenly over each plate. Serve immediately with lemon wedges on the side to squeeze over just before eating.