Samosa chaat is the perfect first chaat: crispy samosas smothered in chickpea curry, cool yogurt and tangy chutneys. This is a simple version inspired by the Samosa Chaat at P2P Snacks in Abbotsford.
Serves: 2 | Prep: 15 min | Cook: 15 min
Ingredients
- 2 to 4 samosas (store-bought or homemade)
- 1 can (400 g) chickpeas, drained
- 1 small onion and 1 tomato, finely chopped
- 1 tsp each cumin, coriander powder and chaat masala
- 1/2 tsp chili powder, pinch of turmeric
- 1 tbsp oil, salt
- 1/2 cup whisked yogurt
- Tamarind chutney, mint chutney
- Sev (crispy chickpea noodles), chopped cilantro, pomegranate (optional)
Method
- Make the chickpeas: Heat oil, cook the onion until soft, then add tomato and spices. Add chickpeas and 1/4 cup water. Simmer 10 minutes and lightly mash a few chickpeas to thicken.
- Crisp the samosas in a hot oven or air fryer for 8 to 10 minutes.
- Assemble: Break samosas into a bowl and ladle hot chickpeas over them.
- Top with yogurt, both chutneys, onion, sev and cilantro. Finish with a pinch of chaat masala.
Tips
- Add toppings at the last second so the samosa stays crunchy.
- Sweeten the yogurt with a pinch of sugar for balance.
Want it ready-made?
Order Samosa Chaat from the Chaat Bar at P2P Snacks in Highstreet Mall. See the menu or read our chaat guide.