You can use homemade or shop-bought samosas to prepare this delicious samosa chaat.
One of my favourite chaats is this samosa chaat. Food simply does not get any better. If you’re looking for an impressive starter course for your next curry feast or you just crave an amazing snack, this is a chaat you’ve definitely got to make.
What is samosa chaat
Chaat is a Hindi word for snack and samosa chaat is a hugely popular snack in India, Pakistan and now around the world. Look around and you will find many different versions of samosa chaat and you’ll find a popular ingredient combination of ingredients in the recipe card below.
You will also see ingredient alternatives should you wish to try other combos.
How to you make the best samosa chaat?
This popular street food can be prepared with shop bought samosas that are available in the freezer section of most Asian grocers but you really will take it up a few levels if you make your own samosas.
You might prefer to make my own samosa pastry though. You’re samosa chaat will be better if you put the time in to make homemade samosas.
Don’t let that stop you though! You can still get excellent results using prepared shop-bought samosas.
Putting the samosa chaat together
To make samosa chaat, you place a few spoonfuls of chickpeas on each plate and then add your hot or warm samosas.
Just before serving, you sprinkle a bit of fine sev over the top but that is option.
Which type of samosas are best for this chaat?
How do I use shop-bought samosas to make samosa chaat?
The process is the same. If you purchase samosas, you just need to read the instructions on the package on how to cook them.
Using shop-bought samosas will save you a lot of time preparing the pastry, cooking the filling and wrapping them all up. Think of the shop-bought samosa as something you would find served at most curry houses.
Making your own samosas will result in a samosa chaat that is much more like you would be served at a high end Indian restaurant.
Can you make the samosas ahead of time?
Yes. Use any of my samosa recipes. Then cover and place the wrapped samosas in the fridge before frying. You can do this a good two days ahead of serving.
If you would rather freeze your samosas, they freeze really well. Just prepare them as in my recipes and cover them tightly. Freeze in an air-tight container and defrost them completely before frying.
Why should you make your own homemade samosas if time allows?
You just can’t purchase samosas that are as good as homemade. Though you will find some good frozen samosas out there, you have far more control about what they are filled with when you prepare your own filling.
Not only that, you can adjust the flavours of the different fillings to taste.
If you prepare veggie, meat or chicken samosas using my homemade pastry recipe, your samosas will be so crispy, flaky and well, just incredible!
How many samosas do you serve per plate of samosa chaat?
How hungry are you? If you make your own samosas with one of my recipes, they are quite big. You might want to serve about three per person.
On the other hand, if you purchase prepared samosas, they can be quite small so you could perhaps serve 4 to 5 per person. Save room for your curry feast though!
Other ingredient ideas…
As I mentioned above, you will find many different variations of samosa chaat at Indian restaurants and street food stalls. There are many different ingredients you can add to your chaat.
Some places add cooked cubed potatoes. Others top their samosa chaat with pomegranate seeds or finely chopped coriander or green chillies.
Really, if it sounds good, you can’t go wrong! Try topping this samosa chaat with your favourite hot sauce as one of the sauce for example.
- 12 cooked samosas
- 400g (14 oz) tinned (canned) chickpeas
- 1 red onion, finely chopped
- 70ml (1/4 cup) tamarind sauce
- 70ml (1/4 cup) yoghurt sauce
- 70ml (1/4 cup) coriander and mint chutney
- 4 tbsp fine sev
- Write instructionsDivide the chickpeas between 4 plates. Top with three warm or hot samosas per plate.
- Now drizzle it all with the different sauces. You can use a lot more or less than the amounts given in the ingredients above to taste.
- Scatter the chopped red onion equally between the four plates and finish by sprinkling with the fine sev.
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Amount Per Serving: Calories: 647Total Fat: 54gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 29gCholesterol: 84mgSodium: 1590mgCarbohydrates: 81gFiber: 8gSugar: 10gProtein: 12g