Samosa Chaat with Spiced Chickpeas and Yogurt Recipe

Introduction

Samosa chaat is a vibrant and flavorful Indian street food favorite that combines crispy samosas with spiced chickpeas and tangy yogurt. This dish offers a delightful mix of textures and bold tastes, perfect for a delicious snack or light meal.

Ingredients

• 1 small red onion, finely sliced
• 1 large lemon, juiced
• 2 tbsp vegetable, sunflower or rapeseed oil
• 1 tsp cumin seeds, plus a pinch for testing the oil
• 400g can chickpeas, drained
• ¾ tsp ground turmeric
• ½ tsp chilli powder
• 1 ½ tsp ground cumin
• 1 teabag
• 4 vegetarian samosas (shop-bought or homemade)
• 200-300ml Greek yogurt, whisked
• 3-4 spring onions, finely chopped
• handful of fine sev or Bombay mix (optional)

Instructions

1. Step 1: Place the sliced red onion in a heatproof bowl and cover with just-boiled water. Let it sit for 10 minutes, then drain thoroughly. Toss the onions with the lemon juice and a pinch of salt, then set aside. This will give the onions a lovely magenta color and mellow their sharpness.
2. Step 2: Heat the oil in a saucepan over medium heat. Add a pinch of cumin seeds to test the oil; once they start sizzling, add the remaining cumin seeds followed by the drained chickpeas. Season with 1 teaspoon of salt, turmeric, chili powder, ground cumin, and 60ml of water.
3. Step 3: Break open the teabag and add the contents to the chickpeas, stirring well. Cover the pan and simmer gently on low heat for about 15 minutes to allow the flavors to infuse.
4. Step 4: Lightly mash some of the chickpeas in the pan to create a thick sauce, adding a little more water if needed to reach your desired consistency.
5. Step 5: Arrange the spiced chickpeas on a serving platter. Cut the samosas into chunks and scatter them over the chickpeas.
6. Step 6: Drizzle the whisked Greek yogurt generously over the samosas and chickpeas.
7. Step 7: Top with the pickled red onions, finely chopped spring onions, and a handful of sev or Bombay mix if using, for added crunch and flavor.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use spicy chili powder in the chickpeas.
• Try adding fresh coriander leaves on top for a fresh herbal note.
• Use homemade samosas with fillings like potatoes and peas for a more authentic touch.
• If you prefer a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.

Storage

Best enjoyed fresh, samosa chaat can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the chickpeas gently on the stove before assembling, and add the yogurt and toppings fresh to keep their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of samosas for this recipe?

Yes, you can use any vegetarian samosas available, whether shop-bought or homemade. Potato and pea fillings are popular and work well in samosa chaat.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, plain yogurt or a plant-based yogurt alternative will work. Just whisk it well before drizzling over the dish for a creamy texture.

Samosa Chaat with Spiced Chickpeas and Yogurt Recipe

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★★★★★

4.9 from 91 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Samosa chaat is a vibrant and flavorful Indian street food dish that combines crispy samosas with spiced chickpeas, tangy pickled onions, creamy yogurt, and crunchy toppings for a delightful mix of textures and tastes.

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Ingredients

Scale 1x2x3x

Pickled Onions

• 1 small red onion, finely sliced
• 1 large lemon, juiced
• Pinch of salt

Spiced Chickpeas

• 2 tbsp vegetable, sunflower or rapeseed oil
• 1 tsp cumin seeds, plus a pinch for testing the oil
• 400g can chickpeas, drained
• ¾ tsp ground turmeric
• ½ tsp chilli powder
• 1 ½ tsp ground cumin
• 1 teabag
• 1 tsp salt
• 60ml water, plus extra as needed

Assembly

• 4 vegetarian samosas (shop-bought or homemade)
• 200–300ml Greek yogurt, whisked
• 3–4 spring onions, finely chopped
• Handful of fine sev or Bombay mix (optional)

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Instructions

1. Prepare Pickled Onions: Place the finely sliced red onion in a heatproof bowl filled with just-boiled water. Leave it to soak for 10 minutes, then drain the water. Toss the onions with the lemon juice and a pinch of salt. Set aside. The onions will turn a vibrant magenta color, adding tang and color to the dish.
2. Cook Spiced Chickpeas: Heat the vegetable oil in a saucepan over medium heat. Drop in a pinch of cumin seeds to test if the oil is hot; once they start to sizzle, add the remaining cumin seeds followed by the drained chickpeas. Sprinkle in the salt, turmeric, chilli powder, and ground cumin, then add 60ml water. Break open the teabag and stir its contents into the mixture. Cover and simmer on low heat for about 15 minutes, allowing the flavors to infuse. Gently mash some chickpeas in the pan to create a saucy consistency, adding a little more water if needed.
3. Assemble the Chaat: Spoon the spiced chickpeas onto a serving platter. Cut the samosas into chunks and layer them over the chickpeas. Drizzle the whisked Greek yogurt evenly on top, then scatter the pickled onions over the dish. Garnish with chopped spring onions and, if desired, a handful of fine sev or Bombay mix for added crunch and texture.

Notes

• The pickled onions add a wonderful bright and tangy flavor that balances the richness of the samosas and chickpeas.
• If preferred, use homemade vegetarian samosas for an even fresher taste.
• Adjust the amount of chili powder based on your heat preference.
• Adding sev or Bombay mix is optional but provides delightful crunch.
• The teabag adds a subtle depth; black tea is recommended for best flavor infusion.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: Indian

Keywords: samosa chaat, Indian street food, vegetarian snack, chickpeas recipe, spiced chickpeas, yogurt chaat, tangy onions