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+ servings
plate of samosa chaat seen from the top

Samosa Chaat Recipe

A classic Indian street food, easy to make and full of flavor.
5 from 3 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine Indian
Servings 1 plate
Calories 580 kcal


  • 2 Samosas
  • 1 tablespoon Oil sunflower or vegetable
  • 1 teaspoon Freshly Chopped Ginger
  • 1 teaspoon Freshly Chopped Garlic
  • 3 tablespoon Cooked Chickpeas or Peas
  • 1 teaspoon Chaat Masala
  • 1 teaspoon Chana Masala Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Red Chili Powder adjust to taste
  • 1 tablespoon Green Chutney
  • 1 tablespoon Tamarind Chutney
  • 1 tablespoon Freshly Copped Cilantro Coriander Leaves
  • 2 tablespoon Yogurt plain, unsweetened
  • 2 tablespoon Fine Sev
  • 2 tablespoon Finely Chopped Fresh Onions


Preparation needed to make samosa chaat

  • Before starting to cook, ensure all your components for this chaat recipe are ready.
  • If you are using canned chickpeas or peas, drain and wash them; if using dry ones, start by soaking them the night before and pressure cook them ahead of time.
  • Either prepare your tamarind chutney and green chutney, or set aside the needed quantity, ready to be used.
  • Chop the fresh ginger, garlic and onion and lay the spices, seasonings, and cooking ingredients in close proximity, as the steps for this dish are quite quick.
  • Prepare the samosa last minute, ensuring they are still crispy and warm when starting to cook the chaat.

Preparing the chole masala

  • In a saucepan, warm up the oil and, once warm, add the freshly chopped ginger and garlic; cook them on a medium flame.
  • Once the raw aroma has gone, add the chickpeas (or peas), and sautee until thoroughly warm.
  • Next step, add the masalas: coriander and red chili powder, chaat and chana masala. Sautee the spices and allow them to cook too, until they separate from the oil.
  • To finish the chole masala, add the chutneys (coriander and tamarind) and mix well.
  • Once the chickpea curry is ready, adjust the water so as to achieve the curry consistency preferred; allow this to fully warm up before proceeding to the next step.
  • Tear the samosa into bite-sized pieces and add to the curry; mix this well and, as soon as they samosa pieces are coated with the chickpea curry, but still crispy, add the coriander leaves (cilantro) and mix well once more.
  • Move the whole content to your serving plate.

Adding the fresh ingredients on the top

  • Season the yogurt with some salt, before adding it on top of the samosa chaat with the onions, and sev.
  • Enjoy immediately once ready for a treat of the taste buds!


Feel free to use shop-bought or frozen samosas, if you do not have any homemade ones, however, ensure they are warm and crispy.
Adjust the red chilli powder according to taste for heat. If homemaking the chutneys, those can be made more or less spicy to preference.
If making this chaat recipe in advance, prepare the components, but always put the recipe together last minute for the best result, to maintain the different textures and temperatures of the food.
Feel free to add more topping on top, such as pomegranate seeds.
If you have leftover chickpea or pea curry, you can use that too, but balance the spices when putting the ingredients together.


Calories: 580kcalCarbohydrates: 85gProtein: 16gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 5mgSodium: 3367mgPotassium: 824mgFiber: 12gSugar: 18gVitamin A: 849IUVitamin C: 24mgCalcium: 127mgIron: 3mg
Keyword samosa chaat, samosa chaat recipe
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