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Overhead shot of chole samosa chaat served in black plate with a spoon into it.
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4.80 from 5 votes

Samosa Chaat Recipe

Samosa Chaat is spicy, tangy and so delicious. A popular street food of crispy samosas topped chole masala (chickpea curry), yogurt, chutneys and seasonings. This is the best way to serve the fresh or leftover store bought or homemade samosas.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer, Snacks
Cuisine: Indian
Diet: Vegetarian
Servings: 6
Calories: 401kcal
Author: Farrukh Aziz


For Chole (Chickpea Curry)

  • 1 cup Dried Chickpeas (soaked overnight)
  • 3 tablespoons Oil
  • 1-2 Bay Leaves
  • 1.5 inch Cinnamon sticks
  • 1 teaspoon Cumin Seeds
  • 2 Onions medium sized, finely chopped
  • 1 teaspoon Ginger Garlic Paste
  • 1-2 Green Chillies finely chopped
  • 1 cup Tomatoes grated or finely chopped
  • 1 teaspoon Red Chili Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin Powder
  • ¾ teaspoon Chaat Masala powder
  • Salt To Taste (I have used pink salt, you can use regular salt)
  • 1 teaspoon Garam Masala Powder
  • 2.5 cups Water
  • 1 teaspoon Kasuri Methi

To Serve Chaat

  • 6 Samosa Medium sized
  • Thick Yogurt whisked well
  • Lemon Juice
  • Green Chutney for serving
  • Sweet Tamarind Chutney for serving
  • Red Chilli Powder (optional)
  • Chaat Masala as needed
  • Sev for serving
  • Green Chilies (optional) finely chopped, for serving
  • Onions finely chopped, for serving
  • Corinader Leaves finely chopped, for serving


Making Chole For Chaat

  • To begin with, clean wash and soak the chickpeas in enough for overnight.
  • In a pressure cooker, heat oil. Add bay leaves, cinnamon sticks and cumin seeds, fry for few seconds.
  • Add ginger garlic paste and chopped green chillies, fry for 30 seconds.
  • Then, add finely chopped onions and cook until the onions and soft snd pink.
  • Add finely chopped tomatoes, and cook on a medium flame for 2-3 minutes. Or until they are mushy.
  • Then, add red chilli powder, turmeric powder, coriander powder and cumin powder. Cook for 1-2 minutes or until spices starts leaving the oil.
  • Add soaked and strained chickpeas (chole), salt and chaat masala, and garam masala powder. Mix well.
  • Then, add 3 cups of water and mix. Pressure cook the chole until done. Let the pressure release naturally.
  • Finally, add kasuri methi and mix. Mash the chole slightly with the back of the spoon, such that few are mashed and few remains intact.
  • Chole is ready and now gather all the other ingredients to assemble the chaat.

To serve Samosa Chaat

  • On a serving plate, roughly break one samosa into pieces. Do not crumble the samosas into very small pieces.
  • Top it with cooked chole and then whisked yogurt. Sprinkle some lemon juice over it.
  • Dress the chaat with green chutney, sweet tamarind chutney, red chilli powder and chaat masala.
  • Finally garnish the chaat with sev, chopped green chilies, chopped onions and chopped coriander leaves (cilantro).
  • Serve immediately.



1 medium to large sized samosa is good for 1 serving. If you are using small samosa, then you can use 2 of them for each plate serving.
You can make chole in Instant Pot following the exact pressure method, only the pressure cooking time will be 30 minutes plus NPR.
Spices and seasonings can be adjusted as per to suit to your taste.


Calories: 401kcal | Carbohydrates: 37g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 802mg | Fiber: 7g | Sugar: 17g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 357mg | Iron: 3mg