Free recipe
Samosa Chaat
Built around samosas and canned chickpeas -- the method starts by warming the samosas in the oven or a pan until hot.
Anchored by samosas, canned chickpeas and plain yogurt, this Indian dish starts by warming the samosas in the oven or a pan until hot and comes together in about 45 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
A 45-minute cook time that's mostly hands-off simmering or roasting.
An easy, forgiving method -- hard to get wrong on a first try.
Built around samosas, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 samosas (shop-bought is fine)
- 1 cup canned chickpeas, warmed
- 1/2 cup plain yogurt, whisked smooth
- 3 tbsp tamarind chutney
- 3 tbsp green (mint-cilantro) chutney
- 1/2 red onion, finely diced
- 1 tomato, diced
- 1 tsp chaat masala
- A handful of crispy sev or crushed crackers
- Cilantro, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Warm the samosas in the oven or a pan until hot and crisp, then break each one into rough chunks on a plate.
Warm the chickpeas with a pinch of salt and a little chaat masala, then spoon them over the broken samosas.
Drizzle generously with the whisked yogurt.
Zigzag over the tamarind chutney (sweet-tangy) and the green chutney (fresh-spicy) - this balance of sweet, sour, and spicy is what chaat is all about.
Scatter over the diced onion and tomato.
Sprinkle with chaat masala and the crunchy sev.
Finish with cilantro and serve immediately, while the samosas are still crisp.
The step worth not rushing: Zigzag over the tamarind chutney (sweet-tangy) and the green chutney (fresh-spicy) - this balance of sweet, sour, and spicy is what chaat is all about.
