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Samosa chaat
Also known as समोसा चाट · samosa chat · chaat samosa · samosa chaat plate
A samosa crushed under chickpeas, yoghurt, tamarind, mint and sev. Crisp, cool, sweet, sour and hot in a single spoon.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 12 g |
|---|---|
 Carbs | 64 g |
 Fat | 24 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- samosas — yesterday's, or from the shop on the corner
- soak the chickpeas 8 hours ahead, or open a tin
Ingredients
Serves 2 · dimmer marks are storecupboard
- 2samosas
- 70gdried chickpeas — or a drained tin
- 100gpotatoes
- 200gnatural yoghurt
- 1½ tbsptamarind chutney
- 2 tbspmint and coriander chutney
- 10gsev
- ½red onion
- 2 tspchaat masala and roasted cumin
Method
5 steps
soak · 8 hours walk awayChickpeas under cold water overnight, unless a tin is doing the work.
boil · 45m walk awayChickpeas cooked soft with the diced potato thrown in for the last ten minutes, then both drained and left to go warm rather than hot.
fold · 3mYoghurt whisked with a little salt until it pours in a smooth ribbon. Straight from the pot it sits in lumps and will not spread over anything.
chop · 5mOnion diced fine, and the two chutneys put out in separate spoons — mixed beforehand they blur into one brown taste and the whole point is lost.
finish · 4mSamosa crushed open on the plate with the heel of a spoon, warm chickpeas over it, then yoghurt, then tamarind, then mint, then onion, then sev. In that order, and eaten before the sev softens.
Worth knowing
Chaat’s whole philosophy is the deliberate ruin of something perfect — the samosa is broken on purpose, and improved by it.
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