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Indian, Mains, Recipes, Snacks n Sides  /  March 16, 2022

Samosa Chaat

Samosas are great but samosa chaat is truly something else. Samosas are slightly smashed and broken, and served with chole (chana masala) and a sweet, spicy, tangy, and crispy array of toppings.

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To make samosa chaat, samosas are smashed and broken, and served with chole (chana masala) and sweet, spicy, tangy, and crispy toppings.

Samosa chaat reminds me of the fear I felt when my mom left me at the front of Indian store line to go get samosas. I’d just stand there praying that I wouldn’t be asked to pay and silently regretting that I didn’t bring a piggy bank, but I’ve forgiven my mom. As soon as we got home, she made me food for the soul: samosa chaat.

Samosas are a crispy street snack filled with a spiced potato pea mixture. A number of countries have their own version, but the desi version is obviously what I know best. With Holi, the festival of colors, right around the corner, I think turning them into samosa chaat is only right. My favorite way to do it is starting with some chole, lightly smashing and breaking the samosas, and topping it off with a spiced yogurt called raita, sweet and spicy chutneys, and sev.

To make samosa chaat, samosas are smashed and broken, and served with chole (chana masala) and sweet, spicy, tangy, and crispy toppings.

How to Make Samosa Chaat

Get your samosas.

I’ve tried making samosas before (recipe here) and they are phenomenal when made at home, but they are a bit of a project. Usually I like using Deep Indian Kitchen’s samosas (not sponsored; I just really love their samosas) and air frying them until crisp! When I was younger, my family would usually buy samosas from the Indian grocery store.

Make chole.

Make more chole than you need for the chaat because chole is a versatile queen that can go in everything: kathi rolls, rice, bowls, whatever. You may know chole as chana masala, a spicy chickpea dish made by pressure cooking chickpeas and simmering with aromatics, tomatoes, and spices. It is my favorite food and my mom’s recipe is pretty fire.

To make samosa chaat, samosas are smashed and broken, and served with chole (chana masala) and sweet, spicy, tangy, and crispy toppings.

Chutney!

Samosa is usually served with a spicy cilantro chutney and sweet tamarind chutney. You can make your own (highly recommended) or get them from the store.

Assemble.

Start with some chole. Then lightly smash and break the samosas. Finish with more chole, the chutneys, raita (spiced yogurt), onions, cilantro, and sev, which is a crispy Indian snack made of chickpea flour that you can find at an Indian grocery store or online!

Samosa Chaat

Samosas are great but samosa chaat is truly something else. Samosas are slightly smashed and broken, and served with chole (chana masala) and a sweet, spicy, tangy, and crispy array of toppings. (Timing doesn't include chole.)
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Main Course, Snack
Cuisine Indian
Servings 4

Ingredients
  

Samosa chaat

  • 8 samosas
  • cilantro chutney (see below)
  • tamarind chutney
  • vegan raita (see below)
  • ½ red onion, chopped
  • ½ cup cilantro, chopped
  • sev, for topping
  • pinch of chaat masala *optional
  • 1 recipe of chole (chana masala) *linked in notes

Cilantro chutney

  • 1.5 cups fresh cilantro (~ 1 bunch)
  • 1 green chili or to taste
  • 1 inch ginger
  • ½ tbsp lime juice
  • ½ tsp ground cumin
  • 1 tsp amchur powder
  • 2 tbsp water
  • ½ tsp salt or to taste

Vegan raita

  • 1 cup plant-based yogurt
  • 1 tsp lime juice
  • 1 tsp ground cumin
  • ½ tsp amchur powder
  • salt to taste
  • ¼ cup chopped cilantro

Instructions
 

  • Process all the ingredients for the green chutney in a small food processor. Add a little water at a time until it is mostly smooth.
  • Stir all the ingredients for the raita in a bowl.
  • To assemble one serving of chaat, add ½-1 cup chole to a wide bowl. Slightly smash the samosas and break up the pieces. Top with a little more chole. Then drizzle on the cilantro chutney, tamarind chutney, and raita. Finish with onions, cilantro, and sev!

Notes

Chole recipe here!
Keyword appetizers, chickpeas, Indian food, Indian recipes

Tags

  • chaat
  • Indian
  • indian food

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Vegan Keema Tacos
Vegan Tikka Masala Grilled Cheese

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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