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If your samosas are not freshly fried, preheat your oven to 375°F (190°C) or an air fryer to 350°F (175°C). Heat the samosas according to package directions until golden brown and crispy, typically 8-15 minutes in an oven or 5-8 minutes in an air fryer. Alternatively, if using fresh samosas, ensure they are hot.

While the samosas are heating, gently warm the chickpea curry (chole) in a small saucepan over medium-low heat or in a microwave-safe bowl until hot. Stir occasionally to prevent sticking.

Prepare the fresh toppings: finely chop the red onion and grate the carrot. Whisk the plain yogurt until it is smooth and creamy. Have your tamarind and green chutneys ready.

To assemble the chaat, place 2 hot samosas on each serving plate. Lightly crush them with the back of a spoon or your hands to break them into smaller pieces, creating a base.

Generously spoon about 1/2 cup of the warm chickpea curry over the crushed samosas on each plate, ensuring the samosa pieces are well coated.

Drizzle each serving with 2-3 tablespoons of tamarind chutney, followed by 1-2 tablespoons of green chutney. Then, add a generous dollop or drizzle of the whisked plain yogurt.

Garnish each Samosa Chaat with a sprinkle of finely chopped red onion, grated carrot, and fresh cilantro. If desired, add a handful of sev for extra crunch. Serve immediately and enjoy!


If your samosas are not freshly fried, preheat your oven to 375°F (190°C) or an air fryer to 350°F (175°C). Heat the samosas according to package directions until golden brown and crispy, typically 8-15 minutes in an oven or 5-8 minutes in an air fryer. Alternatively, if using fresh samosas, ensure they are hot.

While the samosas are heating, gently warm the chickpea curry (chole) in a small saucepan over medium-low heat or in a microwave-safe bowl until hot. Stir occasionally to prevent sticking.

Prepare the fresh toppings: finely chop the red onion and grate the carrot. Whisk the plain yogurt until it is smooth and creamy. Have your tamarind and green chutneys ready.

To assemble the chaat, place 2 hot samosas on each serving plate. Lightly crush them with the back of a spoon or your hands to break them into smaller pieces, creating a base.

Generously spoon about 1/2 cup of the warm chickpea curry over the crushed samosas on each plate, ensuring the samosa pieces are well coated.

Drizzle each serving with 2-3 tablespoons of tamarind chutney, followed by 1-2 tablespoons of green chutney. Then, add a generous dollop or drizzle of the whisked plain yogurt.

Garnish each Samosa Chaat with a sprinkle of finely chopped red onion, grated carrot, and fresh cilantro. If desired, add a handful of sev for extra crunch. Serve immediately and enjoy!
