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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!