Samosa Chaat
Samosa Chaat
5 from 1 vote
Discover the joy of making Samosa Chaat, a popular Indian street food delight. This recipe guides you through creating a flavourful blend of crispy samosas, tangy tamarind, and spices, crowned with fresh herbs. Perfect for any cook wanting to explore vibrant Indian flavours.
Samosa Chaat

Samosa Chaat, a dish that marries the crispiness of samosas with the zest of traditional Indian spices and chutneys, is a beloved snack across India and beyond.

This recipe isn’t just about combining ingredients; it’s a celebration of texture and flavour, rooted deep in the bustling streets of India where street food reigns supreme.

The origin of Samosa Chaat is as rich as its taste. Tracing back to the diverse food culture of India, it embodies a unique blend of influences from various regions.

What started as a simple samosa – a fried pastry with a savoury filling – evolved into this chaat when street vendors began experimenting with a mix of chutneys and spices, adding depth to the already popular snack.

For beginners, Samosa Chaat might seem like a culinary challenge, but it’s surprisingly straightforward. The process involves preparing samosas, which are then combined with a melange of ingredients like tangy tamarind chutney, spicy green chili, and creamy yoghurt.

Each component adds a layer of complexity, making the dish an exciting foray into Indian cooking.

There are numerous variations of Samosa Chaat, each with its unique twist. In some regions, you might find it topped with sev (crunchy noodle-like snacks), while others might use different types of chutneys or add boiled potatoes for extra heartiness.

This flexibility allows for personalisation and exploration, making it a recipe that can evolve with your culinary journey.

Let’s delve into the specifics of this recipe. We start by frying samosas to achieve that quintessential crunch, then mix them with chickpeas and fresh vegetables.

The dish is then dressed in a yoghurt mixture flavoured with chaat masala and other spices, creating a symphony of sweet, tangy, and spicy notes. The final garnish of fresh coriander and mint leaves not only adds freshness but also a beautiful colour contrast.

This Samosa Chaat recipe is not just about following steps; it’s about embracing the chaotic harmony of Indian street food. The contrasting textures and flavours create a dance of tastes in your mouth, reflecting the vibrancy of the streets where it originated. It’s a dish that’s as enjoyable to make as it is to eat.

Remember that each ingredient plays a vital role. The spices bring warmth, the chutney adds sweetness and tang, and the herbs offer a burst of freshness. It’s a recipe that encourages experimentation, inviting you to tweak the flavours to suit your palate.

Whether you’re new to Indian cuisine or a seasoned enthusiast, Samosa Chaat is a delightful dish to add to your culinary repertoire. Its simplicity, coupled with the richness of flavours, makes it a perfect choice for any occasion, be it a family gathering or a casual snack for yourself.

Expert Tip: To enhance the crunchiness of your samosas in the chaat, fry them just before assembling. This keeps them crisp and adds a delightful texture contrast with the softer ingredients.

What Ingredients to Use & Why

Before we break down the ingredients, it’s key to understand that each component in Samosa Chaat plays a crucial role in creating a harmonious balance of flavours and textures. From the crispy samosas to the tangy tamarind chutney, every ingredient contributes to the dish’s overall appeal.

Samosas: These are the main feature, providing a delightful crunch that contrasts with the softer elements of the chaat. The spiced filling inside adds depth. If you can’t find traditional samosas, try using any savoury filled pastry for a similar effect.

Chickpeas (cooked): Chickpeas offer a nutty flavour and a creamy texture, acting as a great base for the chaat. They also bring in protein, making the dish more filling. As an alternative, you can use boiled black-eyed peas or kidney beans.

Red Onion (finely chopped): The sharpness and slight sweetness of red onions elevate the overall taste profile. They also add a crunchy texture. If red onions are too strong for your taste, shallots or spring onions can be used as a milder alternative.

Tomato (diced): Fresh tomatoes give a juicy, acidic touch, cutting through the richness of the samosas. If you prefer a less acidic taste, try using cherry tomatoes for a sweeter, milder flavour.

Green Chili (finely chopped): This brings heat to the dish. The spiciness can be adjusted to your preference. For a milder taste, you can use bell peppers or skip the chilies altogether.

Plain Yogurt: Yogurt adds a cooling, creamy element, balancing out the heat from the spices. If you’re looking for a vegan option, coconut yogurt is a great substitute.

Tamarind Chutney: This chutney introduces a sweet and tangy aspect, integral to the chaat’s flavour profile. If tamarind chutney isn’t available, you can use a mix of date and plum chutneys.

Coriander Leaves (chopped): These herbs bring freshness and a slight citrusy note, brightening up the dish. If coriander isn’t to your taste, try parsley for a mild, herby alternative.

Mint Leaves (chopped): Mint adds a cool, refreshing element that contrasts beautifully with the spices. If you don’t have mint, a sprinkle of dried dill can also work.

Chaat Masala: This spice blend is essential for that authentic chaat flavour, adding a salty, tangy punch. A mix of roasted cumin powder, dried mango powder, and black salt can be used as a substitute.

Cumin Powder: Cumin offers a warm, earthy flavour, complementing the other spices in the dish. If you don’t have cumin, ground caraway seeds can be a good replacement.

Red Chili Powder: It introduces heat and colour. Adjust according to your spice tolerance. For a smokier flavour, try using paprika.

Salt: Salt is crucial for enhancing all the other flavours in the chaat. Always adjust to your personal preference.

Cooking Oil: Needed for frying the samosas, it’s important to choose an oil with a high smoke point, like canola or vegetable oil. For a healthier version, you can bake the samosas instead of frying.

This breakdown shows how each ingredient in Samosa Chaat contributes to creating a dish that’s not only delightful in taste but also rich in texture and aroma. The beauty of this recipe lies in the way these diverse ingredients come together to form a dish that’s bursting with flavour and character.

Expert Tip: Experiment with the level of spices and chutneys to suit your taste. Samosa Chaat is versatile, so feel free to adjust the quantities of chaat masala, tamarind chutney, and green chilies to create a balance that pleases your palate.

Frequently Asked Questions

Can I Make Samosa Chaat Ahead of Time?

Samosa Chaat is best enjoyed fresh, but you can prepare some components in advance. The chickpeas, tamarind chutney, and spice mix can be prepared a day ahead. However, fry the samosas and assemble the chaat just before serving to maintain the crispiness.

Is Samosa Chaat Suitable for Vegans?

The traditional recipe includes yogurt, which is not vegan. However, you can easily make it vegan by substituting dairy yogurt with a plant-based one like coconut yogurt. Ensure the samosas are vegan-friendly too.

How Can I Adjust the Spiciness of the Samosa Chaat?

The heat in Samosa Chaat primarily comes from green chilies and red chili powder. To reduce the spiciness, you can use fewer chilies or omit the red chili powder. Conversely, for more heat, increase these ingredients according to your taste.

Can I Use Store-Bought Samosas?

Absolutely! If you’re short on time or prefer convenience, store-bought samosas are a great alternative. Just be sure to reheat them properly to bring back the crispness before using them in the chaat.

What Can I Serve with Samosa Chaat?

Samosa Chaat can be served as a snack on its own. However, it pairs well with other Indian snacks and beverages like masala chai or a cool mango lassi, especially if you’re hosting a gathering.

Can Samosa Chaat Be Made Gluten-Free?

Yes, you can make Samosa Chaat gluten-free by using samosas made with gluten-free wrappers. These are available in some stores or can be homemade using gluten-free flour. Always check the labels of all other ingredients, like chaat masala, to ensure they are gluten-free as well.

How Long Can I Store Leftover Samosa Chaat?

Leftover Samosa Chaat, once assembled, doesn’t store well as the samosas will lose their crispiness. However, you can store the individual components separately. The chutneys and cooked chickpeas can be refrigerated for up to a week. Assemble the chaat fresh when you’re ready to eat.

Is Samosa Chaat Healthy?

Samosa Chaat, like many street foods, is indulgent. The samosas are fried, and the dish is rich in carbs and fats. However, it also includes nutritious elements like chickpeas, fresh herbs, and spices. Enjoying it in moderation is key. For a healthier version, you can bake the samosas instead of frying them and use low-fat yogurt.

Expert Tip: For a healthier twist, try baking the samosas instead of frying. This reduces the oil content significantly. Brush them lightly with oil and bake until golden for a guilt-free version of this delicious street food.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Samosa Chaat

Samosa Chaat

by Nabeela Kauser
Discover the joy of making Samosa Chaat, a popular Indian street food delight. This recipe guides you through creating a flavourful blend of crispy samosas, tangy tamarind, and spices, crowned with fresh herbs.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Sides
Cuisine Indian, Pakistani
Servings 4
Calories 122 kcal


  • 4 Samosas
  • 200 g Chickpeas Cooked
  • 1 Red Onion Chopped
  • 1 Tomato Diced
  • 1 Green Chili Chopped, Adjust To Taste
  • 120 g Plain Yogurt
  • 2 tbsp Tamarind Chutney
  • 2 tbsp Coriander Leaves Chopped
  • 2 tbsp Mint Leaves Chopped
  • 1 tsp Chaat Masala
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Red Chili Powder Adjust To Taste
  • Salt
  • Cooking Oil For Frying


  • Start by frying the samosas. Heat oil in a deep pan over medium heat. Carefully add the samosas and fry until they turn golden brown. Remove and drain on paper towels.
  • In a large mixing bowl, combine the cooked chickpeas, chopped red onion, diced tomato, and green chili.
  • In a separate bowl, whisk together the plain yogurt, tamarind chutney, chaat masala, cumin powder, red chili powder, and salt.
  • Break the fried samosas into bite-sized pieces and add them to the chickpea mixture.
  • Pour the yogurt mixture over the samosas and chickpeas.
  • Gently toss everything together until well combined.
  • Garnish with chopped coriander leaves and mint leaves.
  • Serve the Samosa Chaat immediately, drizzling extra tamarind chutney on top if desired.


Nutritional Facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 122kcalCarbohydrates: 19gProtein: 8gFat: 2gSaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 2mgSodium: 23mgPotassium: 326mgFibre: 5gSugar: 5gVitamin A: 469IUVitamin C: 8mgCalcium: 77mgIron: 2mg
Keyword Chaat, Food, Indian Food, Ramadan, Recipe, Samosa, Street Food
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



Subscribe now to receive my latest recipes directly in your inbox. Stay up-to-date and never miss out!

Add your first comment to this post

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

More Recipes

Chana Biryani

Chana Biryani

Dal Keema

Dal Keema

Dal Chawal

Dal Chawal

Brown Lentil Curry

Brown Lentil Curry

Palak Chole

Palak Chole

Chana Dal

Chana Dal