Samosa Chaat is a popular Pakistani savoury snack in which flaky Punjabi Aloo Samosas are topped with ragda (a gravy made with chickpeas), yogurt sauce, and tangy spicy chutney. I never imagined aloo samosas could get any better until I had samosa chaat or what I like to call aloo samosa 2.0. Every spoonful of this chaat bursts with flavour. Sweet, tangy, spicy, and crunchy samosa chaat has it all.
To make Samosa Chaat you need five to six different components.
- Fried Aloo Samosa – Crispy hot samosa filled with a spiced potato filling are broken into 3-4 big chunks to make the base of this chaat.
- Chana Ragda – A thick gravy made of boiled white chickpeas and spices is ladled over samosas.
- Yogurt – A runny yogurt sauce seasoned with salt and sugar is poured over the Ragda layer.
- Green, Imli & Sweet Red Chutney – The chaat flavour is intensified by drizzling spicy, tangy, and sweet chutneys on top.
- Onions, Coriander and Pomegranate – You can also use chopped tomatoes, thinly shaved cabbage, sliced green chillies in this layer. I like to keep it simple and use thinly sliced onions, chopped coriander and pomegranate arils.
- Sev – topping your Samosa Chaat with sev is optional. I use it to add additional crunch. You can never have too much crunch in your samosa chaat.
You can use store bought aloo samosas, but I like making them at home using my simple Punjabi Aloo Samosa recipe. If you are making this recipe on a busy day you can make the chutneys a day ahead to save time.
If you have never had samosa chaat you HAVE to try it. Once you have all the components ready it is quite simple to assemble. This recipe makes 2 servings of samosa chaat. Let us get started!
for samosa chaat
- Fried Aloo Samosa 4 (Try my Punjabi Aloo Samosa)
- Chana Ragda 2 cups
- Yogurt Sauce 1 cup
- Green Chutney 2 tbsp.
- Imli Chutney 2 tbsp.
- Sweet Red Chutney 2 tbsp.
- Onion 1; finely sliced
- Coriander ¼ bunch; finely chopped
- Pomegranate Seeds ¼ cup
- Sev 2 tbsp.
for chana ragda
- Boiled Chickpeas 1 can (along with liquid)
- Oil 2 tbsp.
- Onion 1 small; finely chopped
- Turmeric ¼ tsp.
- Chaat Masala 1 tsp.
- Roasted Cumin Powder ½ tsp.
- Red Chilli Powder ½ tsp.
- Imli Chutney 1 tbsp.
- Green Chutney 1 tbsp.
for yogurt sauce
- Yogurt ½ cup
- Water ½ cup
- Salt a pinch
- Sugar 1 tbsp. (optional skip if you do not like sweet chaat)
for green chutney
- Fresh Coriander 1 cup
- Fresh Mint ½ cup
- Green Chillies 2
- Ginger ½ inch
- Garlic 3-4 cloves
- Lemon Juice 2 tbsp.
- Salt to taste
- Water 3-4 tbsp.
for imli chutney
- Seedless Tamarind Pulp 1 cup
- Jaggery 1 cup
- Water 1 cup
- Black Salt ¼ tsp.
- Ginger Powder 1 tsp.
- Roasted Cumin Powder 1 tsp.
- Red Chilli Flakes 1 tsp.
- Salt to taste
for sweet red chutney
- Water ¾ cup
- Vinegar ½ cup
- Sugar ½ cup
- Cornflour 2 tbsp. (mixed in ¼ cup water)
- Red/Orange Food colour ¼ tsp.
To make samosa chaat
- To assemble the samosa chaat break 2 samosas in a bowl or deep plate.
- Spoon 1 cup of chana ragda on top.
- Add ½ cup of yogurt sauce over chana ragda.
- Drizzle 1 tablespoon of green, imli and red sweet chutney. You can skip red chutney if you do not like sweet chaat.
- Sprinkle half of the sliced onions, coriander, and pomegranate seeds on top.
- Top chana chaat with 1 tablespoon of sev and serve immediately.
To make Chana Ragda
- To make Chana Ragda heat oil in a small pot. Add chopped onions and sauté till onion is translucent.
- Add boiled chickpeas with the liquid from the can to the pot.
- Add remaining spices and cook till Ragda gravy begins to thicken.
- Mash half of the chickpeas using a potato masher or wooden spoon.
- Once the gravy reaches desired thickness remove from heat and add Imli and green chutney.
- Keep aside until needed for samosa chaat.
To make the yogurt sauce
- To make the yoghurt sauce combine all ingredients in a small bowl and whisk until smooth.
- Keep aside until needed.
to make the green chutney
- To make green chutney blend all ingredients in an electric blender until smooth.
- Refrigerate until need.
to make the imli chutney
- To make Imli Chutney combine all ingredients in a small pot. Bring to boil then reduce heat to a simmer.
- Adjust seasoning as per taste. When the chutney begins to thicken remove from heat.
- Store refrigerated in a clean glass container until needed.
to make sweet red chutney
- To make the Sweet Red Chutney combine all ingredients in a small pot. Keep stirring continuously so that the cornflour does not form lumps.
- When the chutney begins to thicken switch of heat and keep aside until needed.