Samosa Chaat Recipe

Make the dough

In a large bowl, combine all-purpose flour, semolina and 1/2 tsp salt. Rub in 2 tbsp vegetable oil until mixture resembles coarse crumbs. Gradually add ice-cold water, 1 tbsp at a time, and knead to a firm but smooth dough (about 5–7 minutes). Cover with a damp cloth and rest for 30 minutes.

Prepare the filling

Boil or steam the diced potatoes until tender (10–12 minutes). Mash coarsely and set aside. If using frozen peas, blanch for 2 minutes and drain. In a skillet, heat 2 tbsp oil over medium heat. Add cumin seeds and mustard seeds; when they splutter, add grated ginger and chopped green chili and sauté 30 seconds. Add turmeric, coriander powder, garam masala and salt; stir for 20 seconds. Add mashed potatoes and peas, mix well and cook 2–3 minutes. Stir in amchur or lemon juice and adjust seasoning. Remove from heat and let filling cool.

Shape and fill samosas

Divide rested dough into 6–8 equal balls. Roll each ball into an oval about 6–7 inches long and 4–5 inches wide. Cut oval in half lengthwise to make two semi-ovals. Take one semi, form a cone by folding and sealing the straight edge with a little water. Fill the cone with 2–3 tbsp of potato filling and pinch the open edges to seal completely, ensuring no gaps. Repeat with remaining dough and filling.

Fry samosas

Heat oil for deep frying in a heavy-bottomed pan to 325–350°F (medium heat). Fry samosas in batches, turning occasionally, until golden brown and crisp (6–8 minutes per batch). Maintain medium heat so samosas cook through without burning. Remove with a slotted spoon and drain on paper towels. Let cool slightly before chopping or breaking for chaat.

In a small saucepan, combine rinsed chickpeas, 2 tbsp water, 1 tsp lemon juice, 1/2 tsp cumin powder, 1/4 tsp red chili powder and 1/4 tsp salt. Warm over low heat until heated through (3–4 minutes) so flavors meld. Taste and adjust seasoning; keep warm.

Whisk plain yogurt until smooth. Add 1/2 tsp sugar and a pinch (1/8 tsp) salt; taste and adjust for a slightly sweet-sour balance. If the yogurt is too thick, thin with 1–2 tbsp water to pourable consistency. Have tamarind and green chutney ready at room temperature.

Place 1–2 samosas on each serving plate. Gently break or cut samosas into bite-sized pieces (this exposes interior and helps toppings settle). Spoon about 3–4 tbsp warm chickpeas over the samosas.

Drizzle 1–2 tbsp tamarind chutney and 1 tbsp green chutney over the samosas and chickpeas. Spoon 2–3 tbsp whisked yogurt over the top in a light even layer.

Scatter 2–3 tbsp sev (or crushed papdi) over each plate for crunchy texture. Sprinkle chopped red onion, chopped tomato (if using), chopped coriander leaves, 1/4 tsp chaat masala and 1/8 tsp roasted cumin powder. Add a light dusting of red chili powder if you like extra heat.

Serve immediately with lemon wedges on the side; squeeze lemon over chaat just before eating for brightness.