Samosa Chaat
Take a samosa, smash it, and bury it under chickpeas, yoghurt and three chutneys. Structurally a disaster, spiritually perfect.
- Total time
- 13 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bake or air-fry the samosas at 200C for 8 to 10 minutes until crisp and piping hot right through to the centre.
Meanwhile warm the chickpeas in a small pan with 60ml water, the chaat masala, cumin and a pinch of salt for 5 minutes, crushing a few against the side.
Split the hot samosas open on two plates and press down gently so the filling spills but the pastry stays in shards.
Spoon over the warm chickpeas, then the yoghurt, then zigzag over both chutneys.
Scatter the onion, sev and coriander, dust with more chaat masala and serve immediately.
Read all that and thought “absolutely not”?
Completely fair. Samosa Chaat is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.