Samosa Chaat

Ingredients

• •8 frozen vegetable samosas, cooked per package directions
• •1 can (540 ml) canned chickpeas, drained and rinsed
• •¾ cup plain yogurt, whisked smooth
• •4 tbsp tamarind chutney (store-bought)
• •¼ cup green chutney (blend ½ cup cilantro, 1 jalapeño, 1 tbsp lemon juice, pinch salt, 2 tbsp water)
• •½ cup red onion, finely diced
• •1 Roma tomato, finely diced
• •½ cup sev (fried chickpea noodles) or crushed plain crackers
• •1 tsp chaat masala
• •½ tsp ground cumin, toasted
• •3 tbsp fresh cilantro, chopped
• •2 tbsp pomegranate seeds (optional)

Directions

1. 1Cook samosas according to package directions (oven or air fryer) until hot and crispy.
2. 2Blend cilantro, jalapeño, lemon juice, salt, and water until smooth to make the green chutney; set aside.
3. 3Warm chickpeas in a small saucepan with a pinch of chaat masala and salt for 2 minutes; or use at room temperature.
4. 4Place 2 samosas per serving bowl; use a fork to break or lightly crush them so the filling partially spills out.
5. 5Spoon chickpeas generously over the samosas.
6. 6Drizzle whisked yogurt, then tamarind chutney, then green chutney over the top.
7. 7Scatter red onion and tomato across each bowl.
8. 8Top with sev (or crushed crackers), a dusting of chaat masala and cumin, and fresh cilantro.
9. 9Add pomegranate seeds if using; serve immediately before the chaat goes soggy.

💡 Tamarind chutney and sev (thin fried chickpea noodle strands) are sold at South Asian grocery stores and increasingly at Walmart in the international aisle. If sev is unavailable, crushed plain crackers or puffed rice cereal make a good crunchy sub. Chaat masala can be replaced with a squeeze of lemon and a pinch of cumin + black pepper.

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