Samosa Chaat

Name: Samosa Chaat
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 vegetable samosas (homemade or store-bought); 1 can canned chickpeas, drained; 1 cup plain yogurt, whisked; 1/4 cup tamarind chutney; 1/4 cup mint chutney; 1 tsp chaat masala; 1/2 tsp ground cumin; 1/2 red onion, finely diced; 1 tomato, diced; 1/4 cup fresh cilantro, chopped; 1 green chili, finely chopped; 1/2 cup sev (crispy chickpea noodles); 1/4 tsp red chili powder

A delicious Indian street food dish featuring crispy samosas topped with spiced chickpeas, yogurt, chutneys, and various crunchy and tangy toppings.

40 minMediumServes 4420 cal/serving

IndianAppetizerMixedVegetarianHigh FiberHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

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Ingredients

4 vegetable samosas (homemade or store-bought)
1 can canned chickpeas, drained
1 cup plain yogurt, whisked
1/4 cup tamarind chutney
1/4 cup mint chutney
1 tsp chaat masala
1/2 tsp ground cumin
1/2 red onion, finely diced
1 tomato, diced
1/4 cup fresh cilantro, chopped
1 green chili, finely chopped
1/2 cup sev (crispy chickpea noodles)
1/4 tsp red chili powder

Instructions

1

If the 4 vegetable samosas (homemade or store-bought) need to be heated, warm them in an oven at 350°F (175°C) for about 10 minutes or until heated through.
2

In a small saucepan, warm the 1 can drained canned chickpeas with 1/2 tsp ground cumin and a pinch of salt for about 5 minutes, then lightly mash some of them, leaving others whole.
3

Crush each vegetable samosas (homemade or store-bought) into bite-sized pieces and place in serving dishes.
4

Spoon the spiced canned chickpeas over the crushed vegetable samosas (homemade or store-bought).
5

Drizzle the 1 cup whisked plain yogurt over the chickpeas and samosas.
6

Add the 1/4 cup tamarind chutney and 1/4 cup mint chutney chutneys in a decorative pattern over the yogurt.
7

Sprinkle the 1 tsp chaat masala, 1/2 finely diced red onion, 1 diced tomato, 1/4 cup chopped fresh cilantro, and 1 finely chopped green chili over the dish.
8

Top with a generous amount of 1/2 cup sev (crispy chickpea noodles) for crunch.
9

Finish with a light dusting of 1/4 tsp red chili powder for spice and color.
10

Serve immediately while the samosas are still warm and the sev is crispy.

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Questions

What oven temperature does Samosa Chaat need?

For Samosa Chaat, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 10 minutes, in step 1.

Is there a substitute for tamarind in Samosa Chaat?

The entry for Samosa Chaat calls for 1/4 cup tamarind chutney. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use dried beans instead of canned in Samosa Chaat?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Samosa Chaat uses 1 can canned chickpeas, drained.

How hot is Samosa Chaat?

Moderately. The heat in Samosa Chaat comes from 1 green chili, finely chopped and 1/4 tsp red chili powder. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Samosa Chaat gluten-free?

Yes. The gluten in Samosa Chaat is 1/2 cup sev (crispy chickpea noodles). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Samosa Chaat?

One serving (the recipe makes 4) is about 420 calories, with 12 g protein, 52 g carbohydrate and 10 g fat, plus 8 g fiber and 300 mg sodium. The figures are estimates computed from the ingredient list.

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