Samosa chaat is a mouth-watering and popular street food and is well-known for its spicy and tangy flavor. Each bite has a mix of textures, ranging from crunchy to creamy, and flavors that range from tangy to spicy and sweet. Each component can be prepared in advance and stored, making samosa chaat an excellent choice for Diwali celebrations and other gatherings.
While chana masala (chickpea curry) is the main ingredient used in this chaat, I prefer to use ragda, which is made from white peas.
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Why you will love this recipe?
- This dish has a perfect balance of sweet, tangy, and spicy flavors, which are achieved through the use of chutneys and spices.
- The combination of crispy samosa with soft and creamy toppings like yogurt offers a satisfying textural contrast.
- The ability to prepare the components ahead of time is a plus, making it easier to serve when guests arrive. It makes it truly convenient and ideal for hosting parties or gatherings without sacrificing taste or quality.
Ingredients
To make the white peas curry (ragda):
White peas: This is the main ingredient. Soak the peas for 5-6 hours (or overnight) before using them.
Spices: I am using ground turmeric, ground coriander, chili powder (or cayenne), asafetida (hing), and garam masala.
See the recipe card for full information on ingredients and quantities.
To make samosa chaat:
Ragda curry: Make ahead and store the ragda curry.
Samosa: You can either make samosas at home or use store-bought frozen ones.
Condiments and spices: Green chutney and sweet chutney or imli chutney (use homemade or store-bought), salt, chili powder, and chaat masala.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Make the ragda curry:
Step 1: Heat oil in an
Step 2: Next, add the soaked peas and salt. Add 2½ cups of water, mix well, and deglaze the pot (images 3 and 4).
Step 3: Set the
Step 4: Put the
Make the samosa chat:
Step 1: Place one samosa on a plate or serving bowl and smash it. Add around ½ cup of warm ragda curry (images 1 and 2).
Step 2: Drizzle the sweet and tangy chutneys. Sprinkle red chili powder, chaat masala powder, and salt. Add whisked yogurt. Top with chopped onion and cilantro (images 3 and 4).
Expert Tips
Soak the peas for at least 5-6 hours (or overnight). Unsoaked peas will take a long time to cook.
Once the white peas are pressure-cooked, mash some cooked peas well. This will help thicken the curry.
You can substitute white peas with chickpeas (garbanzo beans). Soak them overnight before using are pressure cook for 25 minutes. The rest of the recipe remains the same.
Recipe FAQs
Chaat (also spelled chāt) is a family of savory snacks that originated in India, typically served as a hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal, and Bangladesh. Chaat is characterized by its combination of sweet, salty, spicy, and tangy flavors, as well as its variety of textures. Common ingredients in chaat include fried dough, boiled or raw vegetables, yogurt, chutneys, and spices.
Samosas are crispy deep-fried pastries with a savory filling, the most common being a spicy potato and peas filling. When making a chaat, the samosas are broken into bite-sized pieces and topped with a masala curry, yogurt, and chutneys.
No. However, it can be easily made vegan by skipping yogurt.
Prepare components in advance for convenient meal prep and entertaining. Make the ragda curry, which can be refrigerated for up to 5 days or frozen for three months. Opt for store-bought or homemade frozen samosas. Have the sweet tamarind and mint cilantro chutneys ready, or purchase them at an Indian grocery store. When serving, heat the ragda curry and samosas, assemble the chaat, and enjoy immediately. Ideal for parties and gatherings.
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Recipe card
Samosa Chaat
Ingredients
For ragda:
- 1 cup white peas
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ¼ inch ginger finely chopped
- 1 green chili or serrano pepper finely chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon chili powder or cayenne
- ½ teaspoon hing
- ½ teaspoon ground coriander
- ¾-1 teaspoon salt adjust as per taste
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 1 tablespoon tamarind paste
- 2½ cups water
For serving:
- 4 samosa
- 2 cups ragda
- 2 tablespoon green chutney
- 2 tablespoon sweet chutney
- 1 cup yogurt whisked
- 1 small onion finely chopped
- ½ teaspoon chaat masala
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
Instructions
- Wash the white peas thoroughly and soak them for 5-6 hours (or overnight).
- Once the peas are soaked, drain the water from them and rinse again.
Make the ragda curry:
- Set the Instant Pot to saute mode and add oil. Once it heats, add cumin seeds and let them splutter.
- Add ginger and green chili. Saute for a few seconds. Next, add hing, ground turmeric, chili powder, and ground coriander.
- Add 2 tablespoons of water and saute for about a minute.
- Add the soaked peas and salt. Add 2½ cups of water. Mix well and deglaze the pot.
- Cancel saute mode and secure the IP lid. Set the Instant Pot in Bean/Chili mode for 15 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- The peas should be well-cooked and slightly mushy. Open the lid and mix well.
- Lightly mash some of the peas using a potato masher (this will help thicken the curry).
- If the curry is too thick, add ½ cup of water and put the IP in saute mode for 2-3 minutes. Check and adjust the salt at this stage.
- Put the Instant Pot back in saute mode. Add garam masala and tamarind paste. Mix and simmer for 2-3 minutes.
- Ragda curry is ready.
Assemble and serve:
- Warm the samosa in an oven or air fryer. Also, make sure the ragda is warm.
- Smash one samosa on a serving plate.
- Add ½ cup warm ragda on the top.
- Top with green chutney and mint chutney.
- Sprinkle chaat masala and chili powder. Season with salt as needed.
- Next, top ¼ cup of whisked yogurt. Add 1-2 tablespoons of finely chopped onion.
- Top with cilantro and serve immediately.
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