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Samosa Chaat Recipe

Name: Taj Indian Cuisines Samosa Chaat Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups russet potatoes (peeled, diced); 2 tbs vegetable oil; 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 to taste green chili (finely chopped); 1 tsp ginger (grated); 1 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp amchur (dry mango powder) or 1 tsp lemon juice; 1 tsp salt; 0.25 cups fresh cilantro (chopped); 8 to taste store-bought mini samosas or frozen samosas (heated/crisped); 2 tbs oil (for shallow frying or brushing); 3 tbs tamarind paste; 2 tbs brown sugar or jaggery (adjust); 0.25 cups water; 0.5 tsp cumin powder (roasted, ground); 0.25 tsp salt; 1 cups plain yogurt (whole-milk preferred); 0.5 tsp sugar; 0.25 tsp salt; 0.5 cups fresh mint leaves (stems removed); 0.5 cups fresh cilantro leaves (packed); 0.5 to taste green chili; 1 tbs lemon juice; 2 tbs water (to adjust consistency); 0.25 tsp salt; 0.75 cups thin sev (crispy gram flour noodles); 0.5 cups finely chopped red onion; 0.5 cups pomegranate arils (optional)

Inspired by Taj Indian Cuisine

Time45m

Serves4

Make Samosa Chaat Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potato filling

3 cups russet potatoes (peeled, diced)

2 tbs Tuscany sunflower oil

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 to taste green chili (finely chopped)

1 tsp Ginger (grated)

1 tsp turmeric powder

1/2 tsp Garam masala

1 tsp amchur (dry mango powder) or 1 tsp lemon juice

1 tsp Celtic sea salt

1/4 cups fresh cilantro (chopped)

Crispy samosa or element

8 to taste store-bought mini samosas or frozen samosas (heated/crisped)

2 tbs oil (for shallow frying or brushing)

Tamarind chutney (imli)

3 tbs tamarind paste

2 tbs brown sugar or jaggery (adjust)

1/4 cups water

1/2 tsp cumin powder (roasted, ground)

1/4 tsp Celtic sea salt

Yogurt sauce

1 cups plain yogurt (whole-milk preferred)

1/2 tsp sugar

1/4 tsp Celtic sea salt

Mint-cilantro chutney

1/2 cups fresh mint leaves (stems removed)

1/2 cups fresh cilantro leaves (packed)

1/2 to taste green chili

1 tbs ReaLemon lemon juice

2 tbs water (to adjust consistency)

1/4 tsp Celtic sea salt

Assembly & garnish

3/4 cups thin sev (crispy gram flour noodles)

1/2 cups finely chopped red onion

1/2 cups pomegranate arils (optional)

1/2 tsp chaat masala

1/4 cups fresh cilantro (chopped)

4 to taste lemon wedges

Method

Potato filling

Cook potatoes

Place diced potatoes in a pot and cover with salted water. Bring to a boil over high heat, reduce to a simmer and cook until tender, about 8–10 minutes. Drain well and let steam dry for 2 minutes.

Season and mash

Heat 2 tbs vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds; when they sputter (20–30 seconds), add chopped green chili and grated ginger and sauté 30 seconds. Add turmeric, garam masala and salt; stir 10 seconds. Add the drained potatoes and gently mash with the back of a spoon or potato masher until mostly smooth with some texture (about 1–2 minutes). Stir in amchur (or lemon juice) and chopped cilantro. Taste and adjust salt or spice.

Crispy samosa or element

Heat a nonstick skillet over medium; add 1–2 tbs oil. If using frozen samosas, pan-fry to crisp according to package (about 6–8 minutes per side depending on size) until hot and golden, turning occasionally, or bake/air-fry per package instructions until crisp. If using fresh store-bought mini samosas, warm and crisp them in the skillet or oven. Keep hot until assembly. If you prefer, break a few samosas into bite-sized pieces for scattering in the chaat.

Tamarind chutney (imli)

In a small saucepan, combine tamarind paste, brown sugar (or jaggery), 1/4 cup water, roasted cumin powder and 1/4 tsp salt. Bring to a gentle simmer over medium-low heat and cook, stirring, until slightly thickened, about 4–6 minutes. Remove from heat and let cool slightly. Adjust sweetness, tang and salt to taste; add a little more water if too thick.

Yogurt sauce

Whisk the yogurt with 1/2 tsp sugar and 1/4 tsp salt until smooth. If the yogurt is very thick, thin slightly with 1–2 tbs water to a pourable but still creamy consistency. Chill briefly if desired.

Mint-cilantro chutney

Combine mint, cilantro, green chili, lemon juice, 2 tbs water and 1/4 tsp salt in a blender or food processor. Blend until smooth, adding up to another tablespoon of water if needed to reach a slightly pourable consistency. Taste and adjust salt or lemon.

Assembly & garnish

Divide the hot samosas (or pieces) among 4 serving plates or one large shallow platter. Spoon warmed potato filling over or beside each samosa so every portion gets potato. Drizzle tamarind chutney over the samosas and potatoes (about 1–1.5 tbs per serving). Spoon a generous layer of yogurt sauce over that (about 2 tbs per serving). Drizzle or dot the mint-cilantro chutney over the yogurt (about 1 tbs per serving).

Scatter finely chopped red onion, pomegranate arils (if using) and a handful of thin sev over each plate. Sprinkle chaat masala and the remaining chopped cilantro. Serve immediately with lemon wedges to squeeze on top.

Notes: For a deconstructed version, crumble samosas and toss with potato filling before adding chutneys. Serve immediately so sev stays crisp.