How to make samosa chaat in hindi

This easy, fun and festive Samosa Chaat recipe is bursting with color, flavor and texture. It's a popular Indian street food made right at home with crispy samosa (homemade or store-bought), served with chana masala made in the Instant Pot.

I am always looking for an excuse to enjoy one (or two!) samosas any chance I get. And this samosa chaat recipe hits the spot!

Let me just say, my easy air fryer (or deep fried) samosa recipe is the ultimate topping for creamy, tangy chana masala. Leave it whole or chop it into crispy bits, the choice is up to you!

What is Samosa Chaat

Samosa Chaat (or Chaat Samosa) is an Indian vegetarian snack that features samosas, which are deep-fried savory pastries filled with potatoes and peas, served on top of chana masala, a creamy Indian spiced chickpea curry.

This is topped with an assortment of sweet and tangy chutneys, additional spices and thin sev (thin fried potatoes) and other popular toppings.

Chaat, which literally means "to lick", is a broad term that refers to all Indian street food. It's a category of food that hits all the flavor senses - spicy, tangy, sweet, sour and crunchy.

Ingredients - Notes & Substitutions

There are two main components of this delicious vegan dish - Chana Masala and Samosa. Let's take a look at those as well as some condiments that make this delicious dish:

• Chana Masala or Chole: Chana masala is a chickpea curry with loads of spices and seasonings. My Instant Pot version comes together in a manner of minutes and makes the perfect base for this recipe.
• Samosa: Samosas are deep-fried savory pastries filled with an array of ingredients, the most popular being potatoes and peas. Feel free to use homemade or store-bought samosas depending on how much time you have.
• Tamarind Chutney: I always have a jar of homemade tamarind chutney in the back of my fridge, but store-bought works just as well. It's adds that special sweet tang.
• Cilantro Chutney: For a final pop of fresh, vibrant flavor, it wouldn't be samosa chaat without it. Use homemade or store-bought.
• Toppings: Cilantro and spices including roasted cumin, chaat masala and cayenne can be added to your liking. I also like to top it with crunchy thin sev. Other Optional Toppings are chopped onion and pomegranate seeds
• Optional Ingredient - Yogurt: If you like to make a popular variation called Dahi Samosa Chaat (instructions mentioned below), you will need plain yogurt - 2% or whole. Just know that this recipe won't be vegan anymore.

Step By Step Instructions for Samosa Chaat

The beauty of this recipe is that the chana masala and samosas can be cooked and ready ahead of time so that all that's left is reheating and assembly just before serving. Let's take a look at how it's done.

1. Chana Masala in Instant Pot

• Heat oil on Saute mode. Add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions and saute 3-4 minutes, until onions soften.
• Now add minced ginger, garlic and finely chopped Serrano, and saute another 2 minutes. Add crushed tomato along with the spices , stir and cook for a minute.
• Add cooked chickpeas and water (see notes on dried vs canned in recipe card). Turn off Saute, close the lid and pressure cook for 5 minutes at high pressure.
• Wait 5 minutes then follow the quick release instructions of your cooker. Open the lid, stir and check for taste. Simmer to thicken curry if needed. Finish with cilantro.

2. Assemble Samosa Chaat

• Add about ½ cup cooked chana masala in a wide serving bowl. Add more or less depending on your preference.

• Place a cooked samosa on top. Based on your personal preference, you can either break it up or serve it intact. (I leave it intact so it stays crisp for longer)

• Top with 2-3 teaspoons each of tamarind chutney and cilantro chutney.

• Top with a pinch of chaat masala, roasted cumin, cayenne (optional) and a teaspoon or so of thin sev and chopped cilantro.

Try a Variation: Dahi Samosa Chaat

Samosa chaat with yogurt is a popular variation of this dish. For that, season ½ cup yogurt with salt, roasted cumin powder, cayenne and a pinch of sugar. Drizzle this yogurt all over the assembled samosa chaat and enjoy!

Another unique and fun variation Mexican Papdi Chaat, a popular Indo-Mexican fusion recipe, takes the same approach by replacing the chana masala with beans, peppers and corn.

Serving Suggestions

The samosa chaat is best served immediately (whether made fresh or reheated) to keep the crunch alive in the samosas. My friends and family go crazy when I serve it as an appetizer at parties and small get-togethers.

It goes great with a hot cup of Indian Ginger Tea (Chai).

Make-Ahead & Storage Instructions

My favorite part about this recipe is making the chana masala and samosas a few days ahead of time so that all I have to do is reheat and assemble on the day I am going to serve. This comes in very handy for parties and get togethers.

To store chana masala, place in an airtight container in the fridge for up to 3 days.

To store samosas, you can either cook the samosas (air fry or deep fry), or shape them, then freeze or refrigerate them, and cook before serving. When storing, place in a plastic storage bag or airtight container with a piece of parchment paper to trap any added moisture.

How to Reheat & Serve

To reheat Chole (Chana Masala), heat in the Instant pot on saute mode, or in a sauce pan on the stovetop, or microwave for 2-3 minutes, stirring occasionally, until warmed through.

To reheat the Samosas, simply place on a parchment-lined baking sheet and heat through in a 350 degree F oven for 10 minutes. Alternatively, heat them in a single layer in the air fryer set to 350F for 2-3 minutes.

Ladle, top and sprinkle on your favorite toppings!

Recipe Tips & Notes:

• Use dried chickpeas instead for Chana Masala. This is more about personal preference and timing. To use dried chickpeas instead, you will need to soak and cook ¾ cup dry chickpeas to get the same amount as 1 can. Or use the following one-pot recipe for cooking dried chickpeas:
• One step cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
  • Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
  • Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
• Try Dahi Samosa Chaat by seasoning ½ cup of yogurt with salt, roasted cumin powder, cayenne and a pinch of sugar, seasoned to your taste. Use vegan yogurt to keep the recipe completely vegan.
• Make ahead and store each component separately in the fridge. The chole and samosas will keep for up to 3 days. If making the chutneys at home, they will keep well in an airtight container in the fridge for up to 1 week.
• Reheat the chana masala and samosas until warmed through. For best results, reheat the chana masala in the Instant Pot on saute mode for 10 minutes, stirring occasionally. To reheat the samosas, simply place on a parchment-lined baking sheet and heat through in a 350 degree F oven for 10 minutes. Alternatively, heat them in a single layer in the air fryer set to 350F for 2-3 minutes.

Frequently Asked Questions for Samosa Chaat

What is samosa chaat made of?

Samosa chaat is made of a base of chana masala (chickpea curry) and samosa (savory fried pastries). Popular toppings include tamarind and cilantro chutneys, additional spices, thin sev, cilantro and occasionally onions and pomegranate seeds.

What does chaat mean?

Chaat literally means 'to lick'. It refers to the mouth-watering Indian snack foods with complex flavors of spicy, tangy, sweet and sour served throughout India.

Is Samosa Chaat healthy?

Samosa chaat is healthy when made with air fried or baked homemade samosas. This saves a ton of calories and uses better-for-you fat in much less quantity.

Can I prepare the Samosa beforehand?

Both the samosas and the chana masala can be made ahead of time. Simply make the samosas and chole up to 3 days, and the chutneys up to 1 week, before you are going to serve and store in the fridge. Warm the masala through in the Instant Pot and the samosas in the oven or air fryer. Serve and spend more time with the ones you love. 🙂

More Samosa Inspired Recipes on the Blog

• Samosa Recipe - Air Fryer, Fried & Baked
• Easy Samosa Pinwheels
• Samosa Chaat Phyllo Cups
• Samosa Stuffed Jalapeno Poppers

More Indian Snack Recipes

• Tandoori Chicken Wings
• Bombay Masala Toast
• Spicy Bombay Potatoes
• Dahi Vada (Dahi Bhalla Chaat)
• Matar Chaat (Pigeon Peas Dip)
• Curry Puff
• No-Fry Onion Spinach Pakora

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This fun and festive Samosa Chaat recipe is bursting with color, flavor and texture. Crispy Samosa served with Chana masala made in the Instant Pot, this popular street food is easy to prep ahead.

Prep Time 10 mins

Cook Time 20 mins

Quick Release (QR) 10 mins

Total Time 40 mins

Course Main Course

Cuisine Indian

Servings 4

Calories 329 kcal

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  Stainless Steel Wok or Kadai

Chana Masala

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon cumin seeds
• ▢ 1 bay leaf
• ▢ ½ cup chopped onions red or white onion
• ▢ 2 teaspoons minced ginger ½-inch, grated or minced
• ▢ 2 teaspoons minced garlic 2 cloves, grated or minced
• ▢ 1 tablespoon finely chopped serrano chili seeds removed, for mild
• ▢ ½ cup crushed tomatoes 1 Roma tomato, pureed or finely chopped
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon cumin powder
• ▢ ½ teaspoon kashmiri red chili powder or paprika, for mild
• ▢ ½ teaspoon amchur (dry mango powder) or substitute 1 teaspoon lime juice
• ▢ ½ teaspoon chaat masala or substitute 1 teaspoon lime juice
• ▢ 1½ cups cooked chickpeas 1 (14 ounce) can or ¾ cup dried & soaked (see notes 1 & 2)
• ▢ 1 cup water
• ▢ 1 tablespoon chopped cilantro for finishing

Samosa Chaat

• ▢ 4 samosas homemade or store-bought
• ▢ 4 tablespoon tamarind chutney homemade or store-bought
• ▢ 4 tablespoons cilantro chutney homemade
• ▢ 1 pinch chaat masala
• ▢ 1 pinch roasted cumin powder
• ▢ 1 pinch cayenne optional
• ▢ 1-2 tablespoon thin sev (I like Haldiram brand)
• ▢ 1-2 tablespoons chopped cilantro

Chana Masala in Instant Pot

• Select Saute and preheat the pressure cooker. When hot, add oil, cumin seeds and bay leaf. When cumin seeds sizzle, add chopped onions. Saute 3-4 minutes, until onions soften.

  

• Add minced ginger, garlic and finely chopped serrano and saute another 2 minutes.

  

• Add crushed tomato along with the spices listed for chana masala. Stir and cook for a minute.

  

• Add cooked chickpeas and water.

  

• Turn off Saute and scrape the bottom of the pot to remove any brown bits.

  

• Close the lid and pressure cook for 5 minutes at high pressure on sealing mode.

  

• Wait 5 minutes after pressure cooking and then release the pressure manually (QR) by following the quick release instructions of your cooker. Open the lid after the pin drops. Stir and check for taste. If the curry looks thin, simmer for a few minutes on saute mode. Finish with cilantro.

  

Assemble Samosa Chaat

• Add ½ cup cooked chana masala in a wide serving bowl.

  

• Place a cooked samosa on top. Based on your personal preference, you can either break it up or serve it intact.

  

• Top with 2-3 teaspoons each of tamarind chutney and cilantro chutney.

  

• Top with a pinch of chaat masala, roasted cumin, cayenne (optional) and a teaspoon or so of thin sev and chopped cilantro.

  

• Use dried chickpeas or canned. This is more about personal preference and timing. If you use dried chickpeas, you will need to soak and cook ¾ cup dry chickpeas to get the same amount as 1 can. If using canned, rinse and drain the chickpeas before cooking.
• One step cooking for 'dried' chickpeas. Simply follow the steps in the recipe card, add the chickpeas when called for and adjust the cooking times as follows:
  • Dried and Soaked Overnight: 45 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
  • Dried and Unsoaked: 60 minutes at Bean/Chili mode or Manual. Natural Pressure Release for 10 minutes, followed by Quick Release.
• Try Dahi Samosa Chaat by seasoning ½ cup of yogurt with salt, roasted cumin powder, cayenne and a pinch of sugar, seasoned to your taste. Use vegan yogurt to keep the recipe completely vegan.
• Make ahead and store each component separately in the fridge. The chole and samosas will keep for up to 3 days. If making the chutneys at home, they will keep well in an airtight container in the fridge for up to 1 week.
• Reheat the chana masala and samosas until warmed through. For best results, reheat the chana masala in the Instant Pot on simmer mode for 20 minutes, stirring ocassionally. To reheat the samosas, simply place on a parchment-lined baking sheet and heat through in a 350 degree F oven for 10-15 minutes. Alternatively, heat them in a single layer in the air fryer set to ...

Note: The nutrition facts below are my estimates based on a serving size of 1 samosa per serving. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Calories: 329kcal | Carbohydrates: 44g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1030mg | Potassium: 512mg | Fiber: 7g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 2mg