| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 3g | 44g |
| sugars | fibre | protein | salt |
| 7g | 6g | 9g | 1.16g |
Why I Love Indian Samosa Chaat
If you’ve ever been to an Indian street food stall, you’d likely have come across the irresistible Samosa Chaat. This dish never fails to impress me with its powerhouse of flavors and textures. It’s a popular snack that’s as much a pleasure to make as it is to savor.
A Bite of Cultural Diversity
Inspired by the vibrant streets of Mumbai and the culinary genius of Chef Gordon Ramsay, this humble street food truly speaks to my love for global cuisines. New York City, my hometown, is a melting pot of different cultures, and I like to bring that diverse charm into my kitchen. I am a firm believer that food connects us all, regardless of where we come from.
A Flavorful Journey
What I particularly love about the Samosa Chaat is the flavorful journey it takes you on. Each bite is a unique blend of crispy, tangy, sweet, and spicy. The samosas, stuffed with a savory mix of boiled potatoes and peas, are a delightful contrast to the creamy whisked yogurt. The sweet tang of the tamarind chutney harmoniously mixes with the spiky green chutney, while the crunchy onions and chickpeas add a pleasing texture. Finishing it off is a dusting of chaat masala and red chili powder that gives it that iconic Indian street food kick.
Perfect Pairings and Occasions
If you’re wondering what to pair this dish with, Tandoori Chicken, Butter Naan, or even a simple Lentil Soup would work wonders. It’s a versatile dish that can elevate any meal, be it a family dinner, a festive gathering, or a casual meet-up with friends. And let’s not forget how well it goes with a hot cup of Masala Chai on a rainy day!
Every time I make this Samosa Chaat, it’s a new culinary adventure—an exploration of exciting flavors and a tribute to the cultural diversity I grew up surrounded by in New York. So go on, give this recipe a whirl and taste the magic for yourself!.
What You’ll Need
- For Samosa:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 3 boiled potatoes, peeled and chopped
- 1/2 cup green peas
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder
- Chopped coriander leaves for garnish
- Oil for deep frying
- For Chaat:
- 6 samosas
- 1 cup plain yogurt, whisked until smooth
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- 1/4 cup coriander leaves, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup tomato, finely chopped
- 1/2 cup boiled chickpeas
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
Method
Step One
Begin with the samosa. In a larger bowl, mix the all-purpose flour, water, vegetable oil, and salt until you have a dough. Cover the dough and set it aside to rest for about 30 minutes.
Step Two
While the dough is resting, prepare the filling for the samosa. Boil the potatoes until they are soft, then peel and chop them. Add the green peas to the potatoes.
Step Three
Heat a tablespoon of oil in a pan and add the cumin seeds. When they start to crackle, add the garam masala, turmeric, and red chili powder. Stir well, then add the boiled potato and peas mixture. Cook for a few minutes until everything is well combined.
Step Four
Once the filling is ready and the dough has rested, divide the dough into equal parts. Roll out each piece into a circle and cut it in half. Shape each half into a cone and stuff it with the filling. Wet the edges with a little water and seal them tight.
Step Five
Heat your oil for deep frying. Once hot, drop in the samosas and fry until they turn golden brown. Drain on a paper towel to remove excess oil.
Step Six
Prepare the chaat by assembling the samosas in a plate. Pour the whisked yogurt over the samosas, followed by the tamarind chutney and green chutney.
Step Seven
Sprinkle the finely chopped coriander leaves, onion, and tomato over the yogurt and chutneys. Add the boiled chickpeas and a sprinkle of chaat masala and red chili powder. Your Samosa chaat is ready.
