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Samosa Chaat


Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it’s amazing street food, it can also be made at home. It’s the perfect dish to experiment with because there are so many different sauces and spices to try it with!

Deconstructed samosa, mixed with spices and vegetables.

Season : all           

Course: Appetiser 

Complexity: Easy

Prep time: 20-25 min

Cooking time: 10-15 min    Category: Veg/ Meat Serves: 4-6


To prepare samosa:

200g Filo pastry sheets 

2 large potatoes 

1 can of chickpeas

1 medium sized onion chopped

2 cloves of garlic finely chopped

1 tsp turmeric 

2 tbsp vegetable oil

1 tbsp coriander seeds 

1 tsp black mustard seeds 

1 tsp Kashmiri chilli

1 beaten egg

Salt to taste  

Oli to fry 


To make chaat: 

2 tbsp fresh coriander 

¼ of a medium cucumber

1 tomato chopped 

2 to 3 spring onions 

1 small sized red onion

2 green chillies

1 tbsp chaat masala spice

1 tbsp lemon juice

1 tbsp garlic & chilli infused oil




To make samosa: 

  1. Cube potatoes and onion. Drain chickpeas and set aside. 
  2. Heat the pan with vegetable oil, add coriander seeds, black mustard seeds, fry on a medium flame till the aroma comes out. 
  3. Now add chopped onions, garlic, turmeric, Kashmiri chilli powder and 1 tsp salt. Fry on medium heat for a couple of minutes. 
  4. Add chickpeas and potatoes and cook for a few minutes. 
  5. Garnish with coriander. Transfer to a bowl. 
  6. For the samosa, cut your filo pastry into three strips. 
  7. Place 1 tablespoon of filling in one corner of pastry, leaving a slight border. Don’t overfill triangles or they will split. 
  8. Gently lift pastry corner with filling and fold tightly diagonally to create a triangle (take care not to tear pastry). Continue folding, retaining triangle shape and seal by brushing the beaten egg.
  9. Fry the samosas for 2 to 3 minutes until golden brown.

To make chatt

  1. Finely chop all the vegetables. 
  2. In a bowl mix lemon juice, oli and chat masala. Then mix it with chopped vegetables. Set aside 
  3. Chop fried samosas and add them to the mix. 
  4. Garnish with pomegranate. You could also optionally serve with some yoghurt and top with more chaat masala spice.

Chef’s recommendation : Decore cucumber and tomatoes to prevent chaat from getting soggy.