SAMOSA CHAAT

How many times have you brought home Samosa Chaat, craving that crispiness only to be disappointed and end up eating the soggy, mushy version?

You know you deserve better than that. Right?

So why not whip up a plate in the comfort of your home?

After all, home is where is crisp and crunch live 🙂

How about crispy, warm potato samosas with a thin layer of cool yogurt garnished with onions, cilantro and green chillies, topped with multiple chutneys and crisp papri. Sounds heavenly right?

But before we move on….

I cannot take any credit for this recipe as it is my sister’s creation. I remember having a panic attack before a get together as to what to make for an appetizer and she smoothly sailed in with this recipe which technically cannot be even called a recipe since its just an “assemble” dish.

There are a few things which I must stress on which are the backbone of the recipe.

Firstly, this recipe tastes best with big Potato Samosas. I have tried making it with meat one’s but the ingredients seem to run away from each other.

For a really good taste, make your own chutneys. Here is a link to the Imli ki Chutney (Tangy Tamarind Sauce) and Podinay Ki Chutney (Mint Sauce).

Trust me, adding homemade sauces will elevate the flavors to a whole new level.

Follow the recipe step and step and in under 10 minutes you will have an excellent, mouth watering savory appetizer/snack, one which you will be making again and again and yet again.

Add the papri just before serving so that it retains its crunch factor.

Print Recipe

SAMOSA CHAAT

Crushed Potato Samosas with yogurt, tamarind sauce, mint sauce garnished with onions, cilantro and chillies, topped with crispy papri. Each bite of this amazing dish is bursting with flavors.

Course

Appetizer, Main Dish, Snacks

Cuisine

Indian, Pakistani

Prep Time

10 minutes

Servings

People

Ingredients

• 5 Samosas (Big ones)
• 1 cups Yogurt (Blended)
• 1/4 cup Water
• 1/2 cups Cooked Garbanzo Beans (If using canned ones, then wash and drained)
• 1 tbsp Sugar
• 2 tbsp Tamarind Sauce
• 2 tbsp Mint Sauce
• 1 tsp Chaat Masala
• 1/4 Onion (Finely Sliced)
• 1/2 bunch Cilantro (Finely Chopped)
• 1-2 Serrano Chillies (De-seeded and Chopped)

Course Appetizer, Main Dish, Snacks Cuisine Indian, Pakistani Prep Time 10 minutes Servings People Ingredients 5 Samosas (Big ones) 1 cups Yogurt (Blended) 1/4 cup Water 1/2 cups Cooked Garbanzo Beans (If using canned ones, then wash and drained) 1 tbsp Sugar 2 tbsp Tamarind Sauce 2 tbsp Mint Sauce 1 tsp Chaat Masala 1/4 Onion (Finely Sliced) 1/2 bunch Cilantro (Finely Chopped) 1-2 Serrano Chillies (De-seeded and Chopped)

Instructions

1. Place the samosas in a platter/bowl/dish and break it into small pieces.

   
2. Add garbanzo/chickpea to the crushed samosas.

   
3. Taste the Yogurt. If it is sweet then omit the sugar, if tangy, then add sugar. Blend the yogurt with a quarter cup of water and pour over the samosas.

   
4. Garnish it with finely sliced onions, chopped cilantro/coriander and green chillies.

   
5. Drizzle with tangy tamarind sauce and refreshing mint sauce.

   
6. Lastly add the papri and sprinkle with chaat masala.

   
7. Enjoy!

Recipe Notes

•  Do not make this recipe way in advance or you end up with soggy chaat.
•  Yogurt thickness varies in different countries. If your yogurt is already runny, do not add more water. Just blend well. If on the other hand, you have really thick yogurt, add more water till you have a runny consistency.
•  You can omit the garbanzo if you do not like them.

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