Samosa Chaat

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Samosa chaat recipe with step by step photos – lip smacking chaat recipe made with samosas, chana masala, various chutneys and spices. This is one of the popular chaat snack recipe from North India and makes for a filling snack.

samosa chaat served on a white plate with a plate of samosas kept on the top right side and text layover.

Few months back, when I had made baked samosas, I had also made this samosa chana chaat. One of the batch of the samosas, I had air fried and it were these samosas that I had used. Thus having a healthy chaat recipe. Healthy also as the samosa crust was made from whole wheat flour.

To make this tasty samosa chaat, you will need of course samosas. You can either Make the samosa at home or get them from the halwai. If making them at home, then you have the option of frying or baking them. Then you also need to have the three chaat chutneys:

  1. Mint Chutney
  2. Red chili chutney (spicy chutney)
  3. Sweet chutney

You can make these chutneys before hand and keep them ready. In the post, I am sharing the chana masala recipe as this chana masala is a simple and easy one to prepare. Everything is cooked in one pot. Here I have used the pressure cooker for faster cooking, but you can also cook in a pot or pan. You can also check this chana masala recipes:

  1. Amritsari chole
  2. Chole Recipe

Once everything is ready, then you just need to assemble and serve the samosa chaat to your family or friends.

Step-by-Step Guide

How to make Samosa Chaat

Preparing chana masala:

1. Soak 1 cup of dried chickpeas in enough water for 7 to 8 hours or overnight.

Make sure the chickpeas are fresh and within their shelf life. The aged chickpeas take more time to cook and also don’t taste as good as the chickpeas that are fresh and in their shelf life.

soaked chickpeas

2. Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.

chickpeas in a bowl

3. Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter on low heat.

carom seeds in a pressure cooker

4. Then add ⅔ cup chopped onions. Keep the heat to low to medium-low.

onions added

5. Sauté the onions stirring often till they turn translucent.

sauteing onions

6. Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.

ginger garlic paste added

7. Then add 1 cup of finely chopped tomatoes. Stir and mix well.

chopped tomatoes added
  • 8. Next add the following ground spices:
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder (ground coriander)

Stir and mix very well.

spices added

9. Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste.

sauteing onion tomato masala

10. Then add 2 to 3 green chilies (slit).

green chilies added

11. Next add the chickpeas.

chana added

12. Stir and mix the chickpeas very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste.

mixing chickpeas with the masala

13. Add 2.5 cups of water. if chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook.

water added

14. Pressure cook for 12 to 14 minutes on medium heat. When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chickpeas. If the chickpeas still feels uncooked, then pressure cook for some more time.

checking doneness of chickpeas

15. Keep the cooker on the stovetop and simmer chana masala on a medium heat. Mash a few chickpeas so as to thicken the gravy.

When the chana masala starts simmering, add 1 teaspoon garam masala powder (or chana masala powder) and 1 teaspoon dry mango powder (amchur powder). Stir and mix very well.

garam masala added

16. Continue to cook till the gravy becomes slightly thick.

cooking the curry till it becomes slightly thick

17. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.

cooked chana masala in a spoon

Assembling samosa chaat

1. Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature. Here is the link for making the Punjabi Samosa Recipe from scratch at home.

samosa on a plate

2. In a serving plate, add the hot chana masala.

chana masala on a plate

3. Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.

samosa added to chana masala on plate

4. Top with some green chutney.

green chutney added

5. Then top with some red chili garlic chutney.

red chili chutney added

6. Next add some sweet tamarind dates chutney. You can add the sweet and spicy chutney less or more and as per your requirements.

sweet chutney added

7. Now add some chopped onion.

chopped onions added

8. Sprinkle some chaat masala powder.

chaat masala powder added

9. Garnish with some coriander leaves and drizzle some lemon juice. Prepare the remaining servings of the samosa chaat this way.

If you want you can also add fresh curd, fried green chilies or sev and crushed papdi in the toppings.

prepared samosa chaat on the plate

10. Serve samosa chaat immediately. Two more delicious snacks you can make with samosas are Samosa sandwich and Samosa pav.

samosa chana chaat served on a white plate with spoon


If you are looking for more Chaat recipes then do check:

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samosa chaat served on a white plate.

Samosa Chaat

Samosa chaat is a lip-smacking chaat made with samosa, chickpea curry, various chutneys and spices.
4.91 from 20 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Indian Street Food, North Indian, Punjabi
Course Snacks
Servings 6
Units

Ingredients

  • 1 cup dried chickpeas or 3 cups cooked or canned chickpeas
  • 3 tablespoons oil
  • ½ teaspoon carom seeds (ajwain)
  • cup finely chopped onions or 2 medium sized onions, chopped or 100 grams onions, chopped
  • 1 cup finely chopped tomatoes or 150 grams tomatoes or 3 medium size tomatoes
  • 2 teaspoons Ginger Garlic Paste or 1 inch ginger and 7 garlic cloves – crushed to paste in mortar pestle
  • 2 to 3 green chilies, slit or sliced
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Coriander Powder
  • 2.5 cups water – if chana takes less time to cook then add 2 cups water
  • 1 teaspoon Garam Masala or chana masala powder
  • 1 teaspoon dry mango powder (amchur powder)
  • ½ teaspoon black salt
  • ½ teaspoon rock salt (edible and food grade) or regular salt or add as per taste
  • 10 to 12 small samosas or 5 to 6 large samosas
  • 1 small bowl Tamarind Chutney
  • 1 small bowl red chili garlic chutney
  • 1 small bowl coriander mint chutney
  • sev as required, optional
  • ½ cup finely chopped onions
  • chaat masala as required
  • ¼ cup chopped coriander leaves
  • lemon juice as required
  • Curd (yogurt) – optional
  • fried green chilies – optional

Instructions
 

preparing chana masala

  • Soak 1 cup dried chickpeas in enough water for 7 to 8 hours or overnight.
  • Next day drain all the water and rinse the chickpeas with fresh water. Keep aside.
  • Heat 3 tablespoons oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and let them splutter.
  • Then add ⅔ cup chopped onions and sauté them till they turn translucent.
  • Next add 2 teaspoons ginger-garlic paste. Sauté till the raw aroma of both ginger-garlic goes away.
  • Then add 1 cup finely chopped tomatoes. Mix well.
  • Next add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Mix very well.
  • Saute this onion-tomato masala till the tomatoes soften and become pulpy. You will also see some oil releasing from the sides of the masala paste.
  • Then add 2 to 3 green chilies (slit) and the chickpeas.
  • Mix very well with the masala and then add ½ teaspoon black salt, ½ teaspoon rock salt or regular salt or add salt as per taste.
  • Add 2.5 cups water. If chana takes less time to cook then add 2 cups water. Depending on the quality of chana, it may take less or more time to cook.
  • Pressure cook for 12 to 14 minutes on medium flame.
  • When the pressure falls down on its own in the cooker, then open the lid and check the doneness of the chana. If the chana still feels uncooked, then pressure cook for some more time.
  • Keep the cooker on the stove top and simmer chana masala on a medium flame. Mash a few chickpeas so as to thicken the gravy.
  • When the chana masala starts simmering, add 1 teaspoon garam masala powder or chana masala powder & 1 teaspoon dry mango powder (amchur powder). Mix very well.
  • Continue to cook till the gravy has become thick slightly. There should be no watery consistency in the chana masala and the gravy should be medium to medium-thick. Keep aside.

assembling samosa chaat

  • Take the samosas and the chutneys. Warm the samosas in an oven, microwave or in a pan if they are at room temperature. 
  • In a serving plate, add the hot chana masala.
  • Break or smash 1 small to medium sized samosa and add it on top of the chana masala layer.
  • Top with some green chutney, some red chili garlic chutney and some sweet tamarind dates chutney
  • You can add the sweet and spicy chutney less or more and as per your requirements.
  • Now add some chopped onions.
  • Sprinkle some chaat masala powder and some coriander leaves. Drizzle with some lemon juice. 
  • Serve samosa chaat immediately. prepare remaining servings of the samosa chaat this way.

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This Samosa Chaat post from the archives first published in Jan 2017 has been republished and updated on November 2022.

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4 Comments

  1. hello,
    Is there a Chaat masala recipe on the website?list a
    I could be mis-remembering. But I thought I recalled one. Regardless, a section that lists all your spice powder/masala recipes would be greatly appreciated.

    Regards,

    Richard5 stars

  2. Thanks as always for a great recipe and all your hard work. I am going to try this soon, my wife loves samosa chaat 🙂

    For years I have always come to your website to try new recipes and to try to recreate dishes I remember from my childhood.

    I just have to say though, I don’t know when exactly you made the recent change to your website — it looks beautiful, but it has this very disturbing side effect that I can’t highlight or copy any text unless I use the “Print” button to get a printer-friendly page. And on that page it does not show the pictures or even your beautiful introductions that you write at the beginning of the page.

    The reason this can be a bit annoying is because sometimes I like to copy and paste some names of spices or things that I don’t recognize to search in Google for what they are.

    Also for some reason, the new website breaks the shortcut for searching the text on the page (Ctrl + F) and I have to manually use the mouse and go to the menu to do it.

    At the end of the day, it is not such a big deal, just a bit annoying as I keep forgetting that it doesn’t work and trying to copy something. Just wanted to offer some constructive feedback.

    I love the work you both do, and very grateful that you share your insights and recipes with us! Thank you so much!

    1. Welcome Udi. Thanks for sharing your positive feedback on recipes and also for your constructive feedback. We have disabled copying or selecting the content or right click. We agree that it is troublesome for some readers. However, if we don’t do it then many people copy our content to make websites which are exact replica of this website. Many people have made Apps, Ebooks also. So lot of time gets wasted in contacting these people and asking them to remove our copied content. Sometimes these copied sites even compete with us in google search result. So we decided to disable the content copying and use that time to produce more recipes.