Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Samosa Chaat

Introduction & method

The ingredients of chaat can vary quite a lot, but the essence is that it should contain a range of tastes and textures. The different elements should be savoury, sweet, spicy, and tangy. This version includes broken-up samosas and a chickpea curry.

 Samosa Chaat Recipe

Chick Pea Curry


We start by making the chickpea curry, so peel and finely chop the onion. Finely chop the coriander. Heat some oil in a frying pan or wok, add the cumin seeds and the onion and gently sauté until soft, about ten minutes. Drain the chickpeas and add them to the pan along with the fenugreek, the chilli powder, the garam masala, and a pinch of salt. Give it a good stir and let it cook for a minute or so then add the garlic paste, the ginger paste and the tomato puree. Stir well, add a cup of water and let the curry simmer for ten minutes. The curry should be fairly dry - if it is too saucy, increase the heat to boil off most of the lquid. Stir in the chopped coriander, remove from the heat and allow to cool. Leave it for a couple of hours or overnight to allow the flavours to develop.

Mint and Coriander Chutney


Finely chop the mint and coriander and stir in one or two tbsps of tamarind chutney.

About Sev


You can buy sev from Indian groceries. It's a like curly pieces of fried vermicelli - pale yellow and very crunchy. It comes in different thicknesses - you want the fine thickness.

Assemble the Chaat


Heat your samosas in an oven or air fryer at 180° Celcius for 7 minutes. You want the samosas to be crunchy, so don't put them in a microwave. Heat the chickpea curry in a saucepan - or a microwave. Now, how you deliver the chaat is up to you. You can layer everything in one big bowl, or do it in smaller individual bowls or you can just put all the ingredients on the table and let people help themselves. And by the way, when I've mentioned quantities, those are not hard and fast - people can have as much or as little of each element as they want. So, cut the samosas into little pieces and put them in a single layer in the bowl. Spread a layer of chickpea curry over that, then yoghurt, tamarind chutney, mint and coriander chutney, thinly sliced red onion, sev, chopped coriander, pomegranate seeds and a sprinkling of chaat masala. Chaat doesn't really keep so you need to eat all of this fresh and wholesome flavour bomb immediately.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Samosa Chaat on YouTube.

 
You might also like these recipes:

Chickpea Curry

Aloo Gobi Punjabi-style

Mulligatawny Soup Recipe

Ingredients & Info


CHICKPEA CURRY
 400 gram cans chick peas
 1 tsp ginger paste
 1 tsp garlic paste
 a handful of fresh coriander / cilantro
 half a tsp salt
 1 tsp chilli powder
 1 small red onion
 2 tbsp tomato puree
 half a tsp cumin seeds
 half a tsp fenugreek
 1 tsp garam masala
 1 tsp ground turmeric
CORIANDER AND MINT CHUTNEY
 small bunch fresh coriander / cilantro
 small bunch fresh mint
 2 tbsp tamarind paste
SAMOSA CHAAT
 2 potato or vegetable samosas
 2 tbsp Greek yoghurt
 2 tbsp mint and coriander chutney
 1 tbsp tamarind chutney
 half a small red onion
 1 tbsp fresh coriander / cilantro
 2 tsp pomegranate seeds
 a sprinkling chaat masala
 2 tbsp fine sev

UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.