Samosa Chaat

Crispy potato-filled samosas topped with spiced chickpeas, refreshing yogurt, tangy tamarind chutney, and crunchy sev create a delightful burst of textures and flavors in this popular Indian street food.

Steps

1. Heat a pan and add cumin seeds until they splutter. 2. Add boiled peas and mashed potatoes, sprinkle garam masala and salt, mix well and cook for 2-3 minutes. Let the filling cool. 3. Place a spoonful of filling on samosa wrapper, fold and seal edges with water to form a triangular samosa. 4. Heat oil in a deep pan and fry samosas until golden and crispy. Drain on paper towels. 5. Arrange samosas on a serving plate, top with cooked chickpeas. 6. Drizzle yogurt, tamarind chutney, and green chutney over the samosas and chickpeas. 7. Sprinkle sev, chaat masala, and coriander leaves on top. 8. Serve immediately to enjoy the mix of crispy, creamy, tangy, and spicy flavors.

1 large potato, boiled and mashed 2 tbsp green peas, boiled 1/2 tsp cumin seeds 1/2 tsp garam masala Salt to taste 2 samosa wrappers or equivalent dough Oil for deep frying 1/2 cup cooked chickpeas 1/4 cup plain yogurt 2 tbsp tamarind chutney 2 tbsp green chutney (optional) 2 tbsp sev Fresh coriander leaves, chopped Chaat masala to taste