Servings : Serves 4
Samosa Chaat is an extremely flavourful snack that is amongst some of the most popular street foods in India. Whenever I make punjabi samosas or aloo samosas, I always save a few to make this dish. It basically consists of a crushed crunchy potato stuffed samosa taht is then topped with channa/chickpeas, yoghurt, sweet and tangy chutneys and some fine sev (gram flour vermicelli). Each bite of this delicious snack is a burst of incredible flavours.
- 8 punjabi/aloo samosas (recipe link in instructions below)
- 2 cups cooked chickpeas/cholay (recipe link in instructions below)
- 2-3 boiled, peeled and cubed potatoes
- 1 medium onion, finely diced
- 1 medium tomato, finely chopped
- green chutney (recipe link in instructions below)
- aamli/tamarind sauce (recipe link in instructions below)
- thick fresh yoghurt, whisked until sooth
- 1 green chilli, chopped
- 1 tsp chaat masala, or to taste (optional)
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- fresh coriander, chopped
- sev (thin gram flour vermicelli)
Prepare the aloo samosas using THIS recipe.
Prepare the chickpeas/cholay using THIS recipe. (you can even simply use plain boiled chickpeas but I prefer building flavour by cooking them first with the boiled cubed potatoes).
Now all you need to do is assemble the samosa chaat.
Make sure to assemble the dish JUST before serving as it is best served immediately to ensure that the crispy/crunchy components do not get soft and soggy.
On a plate, crush two samosas lightly (or chop each one up into 3-4 pieces). Add a heaping amount of chickpeas and potato mixture. Then sprinkle some of the finely chopped tomato, onion and chillies. Add a pinch or two of the chaat masala, cumin powder and chilli powder. Drizzle about 2 tbsp of the whisked yoghurt followed by a bit of green chutney and aamli/tamarind sauce. Then top the entire lot with some chopped coriander and crushed sev (gram flour vermicelli). Serve immediately.