Samosa chaat is always a big hit at my weekly curry feasts!
Samosa chaat is an excellent way to use up leftover samosas. Your samosa chaat will be better, however if you make the samosas just for it.
Crispy samosas right out of the hot oil take this popular chaat to a whole new level.
You could use any samosas for your samosa chaat, even shop bought but homemade will usually be better. When I teach my vegetarian Indian street food class, I always ensure this one is on the menu.
People who try it for the first time simply can’t believe how good samosa chaat is. I mean… it looks a mess but that is exactly why samosa chaat is so delicious.
In India, this popular street food dish is eaten by hand but I have found here in the west that most people prefer a fork and knife.
It is messy after all.
Make this samosa chaat recipe your own.
There is so much going on in this one! From the soothing yoghurt sauce to the sour tamarind it is amazing. Spice it up with some coriander and chilli and you are in for a treat!
Like all good Indian food, it is important to taste as you go. Get the right flavour balance you you are in for samosa chaat heaven.
So feel fry to adjust this recipe.
If you like the look of this Indian chaat, you might like to try some of these!
Whether you are vegetarian and want to only use veggie samosas or you are a meat eater and wish to have a selection of different samosas, this is a recipe you simply need to try.
Notice the fine sev on top. This is a must when eating samosa chaat!
- 8 samosas
- 400g chickpeas
- 1 large red onion – finely chopped
- 250ml coriander and mint chutney
- 250ml yoghurt sauce
- 250ml tamarind sauce
- 2 large handfuls of fine sev
- Place two heated samosas in the centre of each of four serving plates. You could leave them whole or break them up some.
- Cover the samosas with chickpeas and chopped red onion.
- Top each chaat with coriander and mint chutney, yoghurt sauce and tamarind sauce.
- To finish, cover generously with fine sev or something similar.