Samosa Chat Recipe
Samosa topped with chick peas, onions and tamarind sauce.
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Ingredients
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Base
Chickpea topping
Sauces & garnishes
Method
Base
- 1
Reheat or cook samosas
If using frozen samosas, heat according to package instructions. For best texture: shallow-fry samosas in 2 tbs oil over medium heat 3–4 minutes per side until golden and crisp, or brush with oil and bake at 200°C (400°F) for 18–22 minutes, turning once. Keep warm on a wire rack so they stay crisp.
Chickpea topping
- 2
Prepare chickpeas
Heat 1 tsp oil in a medium skillet over medium heat. Add the rinsed chickpeas and sauté 3–4 minutes until heated through. Lightly smash about one-third of the chickpeas with the back of a spoon to create a mix of whole and broken beans (this helps the mixture cling to the samosa).
- 3
Season and combine
Add the finely diced red onion, diced tomato, chopped cilantro, and green chili to the skillet with the chickpeas. Sprinkle in 1 tsp chaat masala, 1 tsp roasted cumin powder, 0.25 tsp red chili powder and salt to taste. Stir and cook 1–2 minutes just to take the raw edge off the onion but keep some crunch. Turn off the heat and stir in 1 tbs lemon juice. Taste and adjust seasoning.
Sauces & garnishes
- 4
Make quick tamarind chutney
Combine 3 tbs tamarind paste with 1 cup water, 2 tbs jaggery (or brown sugar), 1 tsp cumin powder, 0.25 tsp red chili powder and 0.5 tsp salt in a small saucepan. Bring to a simmer over medium-low heat and cook 6–8 minutes, stirring, until slightly thickened. Taste and adjust sweetness or salt. Remove from heat and let cool; it will thicken a bit as it cools. (If using store-bought tamarind chutney, skip this step.)
- 5
Prepare other garnishes
Whisk plain yogurt until smooth. If using store-bought mint-coriander chutney, have it ready in a squeeze bottle or spoon. Measure out sev and pomegranate seeds and tear mint leaves.
- 6
Assemble samosa chaat
Place 1 warm samosa on a serving plate. Break it open slightly with the back of a spoon. Spoon about 1/4 cup of the chickpea mixture over each samosa (adjust to taste). Drizzle ~1 tbs whisked yogurt over the chickpeas, then drizzle 1–2 tbs tamarind chutney and 1 tbs mint chutney on top. Sprinkle a pinch of sev (about 2 tbs) and a few pomegranate seeds over each portion. Finish with a small pinch of extra chaat masala (about 1/8–1/4 tsp per plate) and a light dusting of roasted cumin powder if desired. Garnish with a couple of mint leaves and extra chopped cilantro.
- 7
