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Crispy samosa chaat with tangy chutneys – an aromatic, energy-giving snack that's pure joy!
Crispy, warm samosas crushed and topped with tangy tamarind chutney, spicy mint chutney, creamy yogurt, and crunchy sev. A beloved Indian street food that's an explosion of flavors and textures in every bite.
Serving size: 1 plate
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Crispy samosa chaat with tangy chutneys – an aromatic, energy-giving snack that's pure joy!
This north_indian and indian dish is perfect for lunch or snack. With 253.8 calories and 8.81g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the toppings. In a small bowl, whisk the curd with kala namak and optional sugar until smooth and creamy. If it's too thick, add a tablespoon of water or milk to reach a pourable consistency. Set aside. Ensure your chutneys, chopped onion, sev, and other garnishes are ready.
Warm the samosas. Place the samosas on a baking sheet or in an air fryer basket. Warm them in a preheated oven at 180°C (350°F) or an air fryer for 5-7 minutes, or until they are hot and crispy.
Assemble the base. Place one warm samosa on each of the four serving plates. Using the back of a spoon, gently crush the center of each samosa to break it open, creating a well for the toppings.
Layer the toppings. Spoon the optional cooked chickpeas over the crushed samosas. Drizzle generously with the prepared yogurt, ensuring it covers most of the samosa. Next, drizzle the tamarind chutney and mint coriander chutney over the yogurt in a zigzag pattern.
Garnish and serve. Sprinkle the chaat masala, roasted cumin powder, and red chili powder over the top. Garnish with finely chopped red onion, a generous handful of fine sev, pomegranate seeds, and fresh coriander leaves. Serve immediately to enjoy the perfect blend of warm, crispy, cool, and tangy flavors.
