Samosa Chaat Recipe

Crushed crispy samosas layered with chickpeas, yoghurt, tamarind and mint chutneys — samosa chaat is the ultimate Pakistani street-food explosion of crunch, tang and spice.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

540

Ingredients

• 4 large vegetable or chicken samosas, baked or fried and kept crisp
• 400 g cooked chickpeas, drained
• 200 g plain yoghurt, whisked
• 1 teaspoon sugar
• 1/2 teaspoon roasted cumin powder
• 60 ml tamarind chutney
• 60 ml mint-coriander chutney
• 1 small red onion, finely diced
• 1 tomato, deseeded and diced
• 1 green chilli, finely chopped
• Small handful of coriander leaves
• 100 g sev (crispy chickpea noodles)
• 1 teaspoon chaat masala
• Lemon wedges, to serve + Salt to taste

Instructions

1. Warm the chickpeas in a pan with a pinch of salt and half the chaat masala for 3 minutes.
2. Whisk the yoghurt with the sugar and a pinch of salt until smooth and pourable.
3. Break the samosas into rough pieces and divide between serving plates or bowls.
4. Spoon over the warm chickpeas, then drizzle generously with yoghurt, tamarind chutney and mint chutney.
5. Top with onion, tomato, chilli, coriander and a big handful of sev.
6. Dust with remaining chaat masala and cumin powder and serve at once, before the samosas soften.

Pro tips

• Assemble chaat only when ready to eat; it goes soggy within minutes.
• Keep the chutneys in squeeze bottles for neat, even drizzling.
• Warm chickpeas make the whole plate taste freshly made.

Frequently asked questions