Ever had a samosa explode into a flavour bomb?
That’s chana samosa chaat — crispy samosa, saucy chana masala, cooling curd and a riot of chutneys and crunch. If you want a plate that’s salty, sweet, tangy, spicy and soft/crispy all at once, this is your one-stop ticket.
A little background
Samosa chaat is typical Indian street food — each vendor has their twist.
The version here leans hotel-style: robust chana masala, layered assembly, and the finishing touches (pomegranate, sev, chaat masala) that make it sing. Think of it as the desi nachos — shareable, messy and utterly delicious.
Ingredients — what each one brings to the party
- Chickpeas (chana) — the protein backbone, hearty and saucy once cooked in masala.
- Samosa — the crunchy base; provides texture and soaks up the chana flavours.
- Mint-coriander chutney — bright, herby freshness and green heat.
- Tamarind sauce — sweet-tang hit that balances spice.
- Curd (yogurt) sauce — cool, creamy contrast and mouthfeel.
- Sev, pomegranate, chopped onion, chaat masala — textural and flavour finishing touches: salt, spice, crunch and pop.
🌿 Vegan Swap: Skip the curd (yogurt) and use thick cashew cream.
The idea behind the method
You don’t need to reinvent street food. First, make a robust chana masala — build flavour in oil with whole spices, sautéed onions and garlic, then add tomato purée and spices; finish by simmering in perfectly cooked chickpeas so the gravy is thick but saucy. If you’re short on time, use canned chickpeas — just rinse and simmer them in the masala for 10–12 minutes.
For the samosa, either use fresh hot samosas or store-bought ones warmed and lightly crushed — the idea is broken pieces that act like crisp edible bowls. Lay the samosa pieces on a plate, spoon warm chana over them, then drizzle mint chutney, tamarind and a generous spoon of yogurt sauce. Top with raw onion, sev, pomegranate, coriander and a light dusting of chaat masala.
This layering is important: hot, saucy base (chana) first so samosas absorb flavour; cold creamy element (yogurt) later to balance heat; crunchy and fresh toppings last to keep texture.
💡 Pro Tip: Warm your tamarind and mint chutneys slightly before assembling — warm chutneys marry better with hot chana and loosen up so every bite is saucy but not soggy.
Why this chaat works (and why you should make it)
This dish nails contrast: soft, slow-cooked chickpeas sitting on a base of crushed, flaky samosa; bright tamarind and mint chutneys cutting through the richness; yogurt cooling the heat; sev adding that addictive crunch.
It’s filling, vegetarian-friendly (and simple to scale), and perfect for a quick party starter or an indulgent snack.
What goes along with Chana Samosa Chaat
- Masala chai or a cold lemon soda for contrast.
- A side of papad or extra puri if you want more crunch.
- Serve as part of a chaat table with bhel, dahi puri and pav bhaji for variety.
How to serve (presentation matters)
Assemble on a flat plate so the layers spread — samosa base, ladle of warm chana, three stripes of chutneys (mint, tamarind, yogurt), scatter onions/sev/pomegranate, finish with coriander and a squeeze of lemon. Serve immediately — crispness is key.
Packing & lunchbox tips
- Pack components separately: chana in a leakproof container, chutneys and yogurt in small jars, and samosa pieces in a crisp box. Assemble at lunchtime to keep textures intact.
- For travel, wrap assembled chaat in parchment and eat within a few hours to avoid sogginess.
Party / Bulk Prep
- Make a big batch of chana masala in advance — it keeps and actually tastes better the next day. Reheat gently and adjust thickness with a splash of water.
- Bake or air-fry samosas in bulk and keep them warm in a low oven.
- Set up a chaat station: bowls of samosa pieces, warm chana, chutneys, yogurt and toppings so guests can assemble their own — less chaos, more fun.
Chana Samosa Chaat
Description
This chana samosa chaat is everything you love about indian street food — spicy, tangy, crunchy, and full of flavor. Golden, crispy samosas are crushed and topped with a hearty chana masala, then drizzled with cool yogurt, sweet tamarind chutney, and refreshing mint-coriander chutney. Finished with sev, onions, fresh coriander, and a sprinkle of pomegranate seeds, every bite is a mix of textures and tastes. It’s a fun, crowd-pleasing dish you can easily recreate at home for a quick snack, a starter at parties, or just when those chaat cravings hit.
Ingredients
To cook chickpeas
To make chana masala
Assembling chaat
Instructions
Prep Work
-
Soak chickpeas
Wash the chickpeas thoroughly and soak them overnight in plenty of water.
-
Drain and rinse
Drain the soaked chickpeas and rinse before cooking. -
Chop onions & herbs
Finely chop the onions and coriander leaves; keep them ready. -
Prepare tomato puree
Have tomato puree ready (or blend fresh tomatoes and strain). -
Whisk curd sauce
Whisk yogurt until smooth and set aside chilled. -
Make chutneys
Prepare mint-coriander chutney and tamarind sauce or have store-bought ones ready. -
Crush samosas
Crush samosas slightly so pieces are ready for layering. -
Ready garnishes
Keep sev, pomegranate seeds and chaat masala within reach.
Method
-
Pressure cook chickpeas
Pressure cook the soaked chickpeas with turmeric and salt for about 6 whistles on medium flame until soft.
-
Heat oil and temper spices
Heat oil in a wide pan and add cinnamon, cloves and cumin seeds; let them sizzle briefly. -
Sauté onions & aromatics
Add the chopped onions, ginger-garlic paste and green chilies and sauté until golden and aromatic. -
Add tomato puree and spices
Stir in tomato puree along with turmeric, kashmiri chili, cumin powder, coriander powder and salt; mix well. -
Cook masala until thick
Add a little water as needed and cook the masala until it turns rich and thick.
-
Combine chickpeas & simmer
Add the boiled chickpeas with some water, sprinkle garam masala, cover and simmer for 10 minutes on low flame. -
Garnish chana masala
Finish with chopped coriander leaves and give a gentle stir.
-
Assemble chaat
Place crushed samosas on a plate; spoon generous chana masala over them; drizzle mint-coriander chutney, tamarind sauce and curd sauce; top with chopped onions, chaat masala, sev, coriander leaves and pomegranate seeds.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Sodium 850mg36%
- Potassium 500mg15%
- Total Carbohydrate 36g12%
- Dietary Fiber 10g40%
- Sugars 5g
- Protein 12g24%
- Vitamin A 200 IU
- Vitamin C 10 mg
- Calcium 60 mg
- Iron 3 mg
- Phosphorus 150 mg
- Magnesium 40 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
