Crispy Smashed Samosa Chaat
Appetizer, Indian Recipes, Salad

Crispy Smashed Samosa Chaat

ramyaramesh3007
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The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.

Chaat is one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining samosas with chaat means that you get to enjoy this delicious street food with all the flavours of chole (chickpea masala), tamarind-date chutney, mint coriander chutney and refreshing salted vegan yogurt.

I had an incredible chaat when I was in Mumbai and it was all I could think about. The crispy smashed samosas was topped with a generous amount of spicy chole, dahi (cashew yogurt), chutneys and crunchy toppings. The chutneys are easy to make but might be the more time consuming part of the recipe – however, it still only took me around 20 minutes to make them!

You can also make samosas at home – my favourite samosa crust hack using instant paratha can be found here.

Instead of samosas, you can use other bases like my  Smashed Potato Chaat or Crispy Smashed Brussel Sprouts Chaat.

Ingredients You Need

  • samosas – you can use storebought vegan samosas.
  • chole – chickpea masala made with aromatics and spices
    • chickpeas – you can use canned chickpeas
    • aromatics – red onion, garlic, ginger, tomatoes
    • whole spices – cumin seeds, fennel seeds, fenugreek seeds
    • dry spices – garam masala, chili powder, cumin, coriander, turmeric
  • condiments – asafoetida, chili powder, salt and pepper
  • to get that crisp – corn starch slurry made with corn starch and water
  • chutneys – tamarind-date chutney, mint-coriander chutney, vegan soy yogurt
  • garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
  • spices – chaat masala, kashmiri chili powder

Gluten free substitutions: Ensure hing (asafoetida) is gluten free. Use a gluten free samosa crust or get gluten free store bought samosas. You can also use alternative bases like potatoes.

Allium free substitutions: Omit onions, garlic from chole and substitute with a pinch of hing.

Print Recipe

Crispy Smashed Samosa Chaat

The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Indian
Keyword: chaat, samosas
Servings: 4

Ingredients

Mint-Coriander Chutney

  • 2 tbsp mint leaves
  • 1/2 green chili
  • 1/2 cup coriander
  • 1/4 tsp ground cumin
  • 1 tsp lemon juice
  • 1/2 tsp ginger paste
  • 2 tbsp toasted peanuts
  • 1 tsp salt
  • splash water to blend

Tamarind-Date Chutney

  • 4 medjool dates
  • 2 tsp coconut sugar or palm sugar
  • 3 tbsp tamarind paste
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1.5 tsp lemon juice
  • 1/2 cup warm water add more if chutney is too thick

Chole (Chickpea Masala)

  • 1 can chickpeas
  • 1 red onion
  • 1.5 tsp ginger paste
  • 1.5 tsp garlic paste
  • 2 medium tomatoes
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 1 tbsp garam masala
  • 1/2 tbsp kashmiri chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 3/4 cup water / chickpea water add more if required

Samosa Chaat

  • 4-5 vegan samosas
  • 3/4 cup vegan yogurt pinch of salt
  • 1/2 tsp chaat masala
  • 1/2 tsp chili powder
  • 2-3 tbsp sev
  • 1/4 cup pomegranate pearls

Instructions

  • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
  • Repeat the same process for the mint-coriander chutney.
  • Dice red onion. To a pan, add oil and saute whole spices – cumin, fennel and fenugreek. Add onions and saute until translucent.
  • Add garlic and ginger paste. Saute for 1-2 minutes. Add tomato puree (blend 2 medium tomatoes).
  • Add dry spices and cook until oil starts to separate.
  • Add boiled chickpeas with some of the cooking water (or plain water). Simmer for a few minutes.
  • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
  • Airfry samosas for 2-3 minutes at 180C until crisp. Smash them on a plate.
  • Spoon over a generous amount of chole. Drizzle the whisked yogurt, tamarind chutney, and mint-coriander chutney.
  • Sprinkle chaat masala and chili powder. Top with pomegranate seeds evenly and add a generous handful of sev for crunch. Serve!