Samosa Chaat
Crispy fried samosas layered with tangy yogurt, spiced chickpeas, and bright tamarind chutney. A show-stopping vegetarian street-food snack that looks restaurant-quality but comes together in under an hour.
- Total time
- 50 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 8 pieces frozen samosas (potato and pea filling)
- 2 cups neutral oil for frying
- ½ cup plain yogurt
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ¼ cup tamarind chutney
- ½ teaspoon cumin seeds
- ½ teaspoon chat masala or garam masala
- ¼ cup fresh cilantro and mint, chopped, combined
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pour the 2 cups of neutral oil into a large, deep skillet or small pot. Heat over medium-high heat until the oil shimmers and a small piece of samosa dropped in sizzles immediately, about 4 minutes.
- 2
Carefully place 4 frozen samosas into the hot oil, keeping them separate so they do not touch. Fry without moving them for 2 minutes until the bottom turns golden honey-brown.
- 3
Use a slotted spoon to flip each samosa, then fry the other side for 1.5 minutes until it matches the golden-brown color of the first side.
- 4
Transfer the cooked samosas to a plate lined with paper towels. Repeat steps 2–3 with the remaining 4 samosas, then let all of them drain for 2 minutes.
- 5
While samosas are draining, pour the 0.5 cup cumin seeds into a small dry skillet over medium heat and stir constantly until they darken and smell intensely fragrant, about 1 minute.
- 6
Remove the skillet from heat and immediately stir in the 0.5 teaspoon of chat masala. Tip the mixture into a small bowl and let it cool for 1 minute.
- 7
In a separate small bowl, stir the 1 can of drained chickpeas with the cooled spice mixture and a pinch of salt and pepper until evenly coated.
- 8
Arrange the 8 fried samosas on a serving plate, breaking 4 of them in half to expose their insides and create a mix of whole and broken pieces.
- 9
Drizzle the 0.5 cup of plain yogurt evenly across all the samosa pieces, letting it pool slightly in the crevices.
- 10
Scatter the spiced chickpea mixture over the yogurt, covering as much surface area as you can.
- 11
Drizzle the 0.25 cup of tamarind chutney across the plate in a zigzag pattern, then scatter the 0.25 cup of chopped cilantro and mint on top.
- 12
Serve immediately while the samosas are still warm and crispy.
Tools you’ll need
- large deep skillet or small pot
- instant-read or meat thermometer (optional, for oil temperature verification)
- slotted spoon
- paper towels
- small dry skillet
- 2 small bowls
- serving plate
- cutting board and knife for herbs
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