samosa chaat

Samosa Chaat Recipe

Samosa chaat recipe is a lip-smacking chaat recipe made with samosas, chana masala, various chutneys, and spices. This is one of the popular chaat snack recipes from North India and makes for a filling snack.

This Samosa Chaat

  • is bursting with flavors and texture
  • has layers of chickpea curry and crunchy samosa
  • is tangy and spicy
  • pairs up so well with chai!

It’s layered with chickpea curry, crispy samosa, chutneys, yogurt, spices, pomegranates, and sev to hit all the flavor profiles and textures in one dish. It’s perfectly balanced and absolutely comforting when shared with friends and family over a cup of masala chai.

Samosa Chaat is a vegetarian dish consisting of smashed samosas served over a bed of Chole, or chickpea curry. It’s then topped with layers of dahi, cilantro-mint chutney, imli chutney, pomegranates, sev, and cilantro.

It’s a popular street snack in India due to it’s hearty nature that hits all the flavor profiles – sweet, spicy, and tangy!

Ingredients for samosa chaat

For the Chole

  • 1 cup dried chickpeas
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  •  cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 2 teaspoons ginger garlic paste
  • 1-2 green chilies, sliced
  • ½ teaspoon turmeric powder
  • 1 teaspoon Coriander Powder
  • ¼ teaspoon garam masala
  • 1 teaspoon red chili powder
  • saltto taste
  • 2.5 cups water

For the Chaat

  • 1 cup chole
  • 10 to 12 small samosas
  • plain yogurt for serving (optional)
  • 1 small bowl of Tamarind Chutney
  • 1 small bowl of coriander mint chutney
  • 2 tablespoons chopped onion
  • ¼ cup chopped coriander leaves
  • 1 tablespoon sev
  • 1 teaspoon chaat masala

Instructions for samosa chaat

Preparing chole

  1. Soak the chickpeas in twice the amount of water for 4-6 hours maximum or overnight.
  2. In the morning drain the water, and then rinse the chickpeas. Set aside.
  3. Heat 3 tablespoons oil in a 3-liter pressure cooker.
  4. Once the oil is hot, add the cumin seeds.
  5. Once the cumin seeds begin popping, add the chopped onion and fry until the onions turn light brown.
  6. Next, add 2 teaspoons of ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
  7. Add the chopped tomatoes and mix.
  8. Simmer until the tomatoes soften and become pulpy and oil separates on the sides and the mixture has darkened in color.
  9. Once the tomatoes are cooked, add the coriander powder, red chili powder, turmeric powder, and salt to taste. Mix and cook the spices for 1 minute.
  10. Then add 1 to 2 green chilies (slit) and the chickpeas.
  11. Pour the chickpeas into the gravy and toss it until the chickpeas are well coated. Pour in the 2.5 cups of water.
  12. Pressure cook for 12 to 14 minutes on medium flame.
  13. When the pressure falls down on its own in the cooker, then open the lid and simmer chana masala on a medium flame.
  14. When the chana masala starts simmering, add 1 teaspoon garam masala powder or chana masala powder. Mix very well.
  15. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.
  16. The curry is now done. Taste test and adjust salt etc. set aside.

Assembling Samosa Chaat

  1. To make a plate of samosa chaat, place 1 cup of prepared chole into the serving bowl.
  2. Break or smash 1 small to medium-sized samosa and add it on top of the chana masala layer.
  3. Top with dollops of yogurt.
  4. Top with some green chutney, and some sweet tamarind dates chutney
  5. You can Sprinkle the cumin powder and red chili powder.
  6. Now add some chopped onions. Sprinkle some chaat masala powder and some coriander leaves.
  7. And finally garnish the Samosa Chaat with sev, and pomegranate arils (if using).
  8. Serve samosa chaat immediately.

Serving suggestions

It is best served immediately, while the Chole is still warm and the samosa is crisp. It’s great during snack time, around the late afternoon, with a fresh cup of masala chai.

If making ahead, store everything separately to prevent the samosas from getting soggy and all the liquids mixing together. Assemble when ready to consume. The presentation and distinct layers are half of the fun of eating chaat.

Tips and Variations

  • Used canned chickpeas instead of soaking dried chickpeas overnight and cut down on cook time.
  • Also, for vegan options, you can use your favorite vegan yogurt in place of regular yogurt.
  • The samosa must be warm when you make the samosa chaat.


Calories 300kcal
Fat 4g
Carbohydrates 60g
Protein 6g
Vitamin A
iron 1mg

samosa chaat

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