There’s something about samosa chaat that just screams “party!”
If you’re looking to bring an authentic taste of India into your home but aren’t sure where to begin, this samosa chaat recipe will help get you started.
Samosa chaat is one of our favorite snacks because it can be eaten as a meal on its own or paired with other dishes like pakora or aloo gobi.
When we first tried samosa chaat at a restaurant in New Delhi, we were surprised by how flavorful the fried dumplings were even without any additional flavors added.
Now, whenever we have guests over, they always request samosa chaat — no matter which version we prepare.
We hope you’ll give this recipe a try soon, too.
What Are The Ingredients In A Samosa Chaat Recipe?
The most important ingredient in this recipe is the samosa dough itself.
The samosa dough must contain flour, water, salt, oil, baking powder, and egg yolk.
You may also add more spices such as cumin seeds, coriander seeds, black pepper, green cardamom pods, bay leaves, and cloves if desired.
For the filling, you should use potatoes (either boiled or mashed), peas, carrots, spinach, onions, tomatoes, and fresh herbs like mint and basil.
Other optional fillings include paneer cheese, hard-boiled eggs, chickpea flour, cashew nuts, and raisins.
How Do You Make Samosa Chaat?
To make samosa chaat, start by cooking the potato and carrot mixture.
In a large frying pan, heat 2 tablespoons vegetable oil until hot.
Add about 1/2 cup of the prepared potato and carrot mixture and cook over medium-high heat until slightly browned, about 5 minutes.
Transfer the cooked vegetables from the pan onto paper towels to drain.
Repeat steps 3 through 6 until all the vegetables are used up.
Next, take a small bowl and mix together the remaining ingredients listed above except the oil.
Once mixed, roll out each ball of samosa dough into a circle about 1 inch thick.
Place a heaping tablespoon of the potato and carrot mixture in the center of the dough circle.
Fold the edges of the dough over the filling to form a half moon shape.
Press down firmly around the edge of the half moon to seal the samosa completely.
Using two forks, press the seam closed so it doesn’t open again while frying.
Now, dip the samosa in beaten egg white and then coat them thoroughly with plain bread crumbs.
Heat enough vegetable oil in a deep fryer or skillet until very hot. Fry the samosa gently until golden brown, turning once during cooking time.
Remove the samosa from the oil using tongs and place on cooling racks lined with paper towels.
Note that you will need another batch of samosa dough for each serving since not all samosas will fit in the pan at once.
What Is The History Of Samosa Chaat?
In fact, samosa chaat was invented in Punjab, India. Legend has it that a man named Sohail Masih created the dish after his wife died.
He served her final meals to the poor street children who lived near their house before she passed away.
To honor her memory, he wanted to create a dish that would feed everyone well.
This inspired him to combine traditional Punjabi recipes with modern innovations.
What Are The Different Variations Of Samosa Chaat?
We love making samosa chaat with potatoes, carrots, peas, spinach, onions, tomatoes, and fresh herbs.
However, there are many ways to customize this recipe depending on what you prefer.
For example, you could swap out the potatoes and carrots for sweet potatoes, zucchini, cauliflower, broccoli, kale, cabbage, corn kernels, mushrooms, bell peppers, squash, and turnips.
Also, instead of adding fresh herbs like parsley, mint, or tarragon, you could add dried curry leaves, fenugreek leaves, or thyme.
And don’t forget to experiment with different types of fillings including paneer cheese, hard-boiled eggs, chickpea flour, cashews, raisins, and chickpeas.
These are only a few ideas to get you started. Try new combinations to find the ones you enjoy best.
What Is The Origin Of Samosa Chaat?
According to legend, the name “chaat” comes from the word “chhat,” meaning “to eat.”
Therefore, the dish evolved from eating street foods that had been sold outside restaurants and stalls by itinerant vendors called chhote paanwali (plural: chhwapanaal).
There are several stories surrounding the creation of these fried snacks.
Some say that they originated in Pakistan, whereas others claim that they came from Peshawar, Afghanistan.
Regardless of where they began, the snack became popular throughout India and eventually spread across the world.
How Do You Serve Samosa Chaat?
If you want to serve samosa chaat at a dinner party, you might consider preparing the samosa dough ahead of time.
Make enough samosa dough balls to accommodate the number of guests you expect to come over.
Then, keep the finished samosas covered tightly in plastic wrap overnight in order to prevent them from drying out.
When ready to serve, preheat oven to 350°F and line a cookie sheet with parchment paper.
Once the oven has reached temperature, carefully remove the plastic wrap from the samosas and arrange them flat side down on the lined cookie sheet.
Bake the samosas for 30–40 minutes until golden brown.
While still warm, cut each samosa into quarters and top with whatever you’d like.
Here are some suggestions: chopped onion, tomato sauce, lemon juice, tamarind paste, yogurt, pickle relish, mango chutney, garlic chutney, lime juice, ginger, chili flakes, or minced red or green chilies.
As long as you’re using fresh ingredients, feel free to adjust the seasonings to suit your personal tastes.
What Are Some Popular Toppings For Samosa Chaat?
You can pair samosa chaat with almost anything.
Here are a few options: ketchup, mustard, tomato ketchup, honey mustard, French fries, rice, naans, roti, paratha, chapatis, pita chips, crackers, salad, soup, sandwiches, and burgers.
Of course, there are endless creative possibilities for topping off this classic dish.
What Are Some Tips For Making The Perfect Samosa Chaat?
First thing’s first, never put cold samosa dough in the oil.
Instead, let the oil get hot enough to melt the butter, margarine, shortening, or ghee inside the dough.
Second, make sure your oil isn’t smoking hot.
Third, make sure your samosas don’t touch each other while frying.
Fourth, make sure your samosas are fully sealed before putting them in the oil.
Lastly, allow plenty of space between the samosas while they’re being fried.
How Do You Store Samosa Chaat?
Store samosa chaat in airtight containers in the refrigerator for up to three days.
Freeze leftover samosa chaats in resealable freezer bags for up to six months.
Keep frozen samosa chaats in the fridge and defrost them slowly in the microwave or thaw at room temperature.
What Are Some Common Mistakes People Make When Making Samosa Chaat?
Here are a few things NOT to do when making samosa chaat:
Don’t skip the step of beating the egg whites.
They’re essential to creating a light coating for the samosas.
Don’t leave the samosas in the oil too long.
They will become soggy and fall apart.
Don’t undercook the samosas.
Don’t worry, if you follow these simple instructions correctly, you won’t ruin your perfectly crisp samosas.
Don’t throw away the oil left behind after frying the samosas.
Pour it into clean glass jars and refrigerate it for future use.
Have fun experimenting with different flavor combos!
- 8 aloo samosa
- 4 cups masala
- 0.5 cup Cilantro
- 0.5 cup Meethi
- 2 cup plain yogurt
- 0.5 cup onions
- 2 teaspoon green chilies
- 2 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 4 tablespoons cilantro
- On a serving platter, smash one warm samosa. Crush two samosas per dish if they are little.
- Add 12 cup of heated ragda or chole on top.
- Add cooled tamarind and coriander mint chutney on top. Adapt the amount to your preferences. Per plate, I personally drizzle 2 teaspoons of tamarind chutney and 1 teaspoon of green chutney.
- On top, sprinkle 3–4 tablespoons of cold whisked yogurt.
- Dress the chaat now by adding finely chopped green chilies, chopped cilantro, roasted cumin powder, red chili powder, and chaat masala (fresh coriander).
- Serve right away.
- Put together every samosa chaat the same way.