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This crushes the fried samosas roughly rather than leaving them whole, a defining feature of chaat that lets every bite soak up a bit of the yogurt, tamarind, and chutneys instead of being a separate crunchy element on the side. Assembling the dish just before serving is essential, since samosas that sit too long under the wet yogurt and chutneys lose their crispness entirely.
Per serving
260kcal
Calories
6g
Protein
Prep Time
15 min
Cook Time
10 min
Servings
4 people
Difficulty
easy
32g
Carbs
12g
Fat
3g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
Deep fry the samosas according to package instructions, or heat store bought fried samosas until hot and crisp.
Roughly break or crush the samosas into bite sized pieces and arrange them in a serving bowl or platter.
Spoon the whisked plain yogurt generously over the crushed samosas.
Drizzle with the tamarind chutney and green chutney.
Sprinkle with chaat masala, roasted cumin powder, and a pinch of red chili powder.
Scatter the sev, chopped onion, and tomato over the top.
Garnish with fresh cilantro and serve immediately while the samosas are still warm and crisp.
Crush the Samosas, Don't Leave Them Whole: This is a defining feature of chaat, letting every bite soak up some of the yogurt and chutneys rather than staying separate and dry. Assemble Right Before Serving: Samosas that sit too long under the wet toppings will lose their crispness entirely, so build the dish only when you're ready to eat. Balance the Chutneys: The tamarind chutney brings sweetness while the green chutney brings heat, so adjust the ratio of each to suit your taste.
Yes, frozen samosas work well; just fry or air fry them according to package instructions until fully crispy before crushing and assembling the chaat.
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