Introduction

Namaste! I am Ajay Chopra and today I am going to share something very special with you – my Samosa Chaat Recipe. I still remember the first time I had samosa chaat in Old Delhi. The hot chole, crispy samosa, sweet and spicy chutney, thick dahi, and crunchy onions – it was so tasty that I never forgot that day. I was walking through the busy streets and one man shouted, “Bhaiya, samosa chaat kha lo, ekdum chatpati!” That was the moment I fell in love with this dish.

When I decided to make this samosa chaat at home, I wanted the same street-style taste. I made pindi-style chole, stuffed the samosa with spicy aloo and paneer, and used thick dahi with cream. I added all the chutneys and toppings just like they do in Delhi. This recipe brings that street flavour right to your home. Let’s get started!

---

 

Ingredients of Samosa Chaat Recipe

Portion servings: 5-6 pax
Preparation time: 6-7 hrs
Cooking time: 90 mins

 

• Soaked kabuli chana: 2 cups

For potli:

• Black cardamom – 3 pcs
• Tea powder – 1 tsp
• Bayleaf – 2 pcs
• Water – as required
• Salt – ½ tsp

For Chole:

• Roasted jeera powder – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Amchur powder – ½ tbsp
• Black salt – ¼ tsp
• Yellow chilli powder – ½ tsp
• Ginger julienne – 1 inch
• Kasoori methi – ½ tbsp
• Green chilli julienne – 2-3 pcs
• Chana masala – ½ tsp
• Ghee – 3 tbsp
• Leftover chole water

For samosa dough:

• Refined flour – 2 cups
• Ajwain – ½ tsp
• Salt – ½ tsp
• Oil – 2 tbsp
• Water – as required
• Oil – 1 tsp

For pounded masala:

• Coriander seeds – 1 tsp
• Jeera – ½ tsp
• Saunf – ½ tsp
• Black pepper – ½ tsp

For samosa stuffing:

• Oil – 1 tbsp
• Green chilli chopped – 1 tsp
• Ginger chopped – 1 tsp
• Hing – ½ tsp
• Pounded masala – 1 tbsp
• Cashew nuts – 1 tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – ½ tsp
• Garam masala powder – ¼ tsp
• Green peas – ¼ cup
• Water – as required
• Boiled potatoes – 3 pcs
• Black salt – ½ tsp
• Dry anardana powder – 1 tsp
• Coriander chopped – 1 tbsp
• Amchur powder – ½ tbsp
• Paneer dices – ½ cup

Oil for frying

For sweetened curd:

• Thick curd – 1 cup
• Fresh cream – ¼ cup
• Black salt – ½ tsp
• Powdered sugar – ½ tbsp

For assembling:

• Onion sliced
• Sweetened curd
• Imli chutney
• Green chutney
• Green chilli julienne
• Ginger julienne
• Pomegranate seeds
• Coriander chopped

---

 

Instructions of Samosa Chaat Recipe

 

Step 1: Soak and Cook the Chole

Soak kabuli chana overnight in water. The next day, rinse them well. In a pressure cooker, add the chana with a spice potli made of tea powder, bay leaf, and black cardamom. Add water and salt. Cook till the chana becomes very soft, around 4-5 whistles. Discard the potli and keep the chana in a wide pan. Keep the water aside for later.

 

Step 2: Temper the Chole

Sprinkle all the dry spices like roasted jeera powder, red chilli powder, garam masala, amchur powder, black salt, yellow chilli powder, chana masala, kasoori methi, and add ginger and green chilli juliennes. In a small pan, heat ghee till it smokes and pour it over the chole. Cover it immediately. After a minute, mix it well and add some saved chana water. Simmer for 7-8 minutes and mash slightly to get thick chole.

 

Step 3: Prepare the Dough

In a bowl, mix flour, ajwain, salt, and oil. Rub the oil into the flour with fingers till it turns crumbly. Add water slowly and knead into a semi-hard dough. Cover and let it rest for 20 to 30 minutes.

 

Step 4: Make the Samosa Stuffing

Heat oil and add hing, chopped ginger, and green chilli. Add pounded masala made from coriander, jeera, saunf, and black pepper. Add cashew nuts, then add turmeric, red chilli powder, coriander powder, and garam masala. Add green peas with some water. Then add boiled potatoes, black salt, dry anardana powder, amchur powder, chopped coriander, and paneer cubes. Mix and let it cool.

 

Step 5: Shape and Fry Samosas

Divide the dough into equal balls and roll each into an oval. Cut in half and make a cone. Fill the cone with stuffing, seal the edges with water, and shape it into a samosa. Deep fry in hot oil on low flame first, then medium flame till golden and crisp.

 

Step 6: Prepare Sweetened Curd

In a bowl, whisk together thick curd, fresh cream, black salt, and powdered sugar till smooth and creamy. Keep aside for assembling.

 

Step 7: Assemble the Chaat

In a plate or bowl, add hot chole. Crush 1-2 fried samosas over the chole. Spoon over sweetened curd, imli chutney, and green chutney. Top with sliced onion, green chilli julienne, ginger julienne, pomegranate seeds, and chopped coriander. Serve immediately and enjoy the street-style Samosa Chaat at home!

---

 

About the Recipe

In this Samosa Chaat Recipe, we first soak kabuli chana for 6 hours. In Old Delhi, they use small-sized chana but I used normal one because I could not find the small one. Then we boil the chana with a spice pouch. People think tea leaves make the chana dark, but actually dried amla powder is used. It gives a deep colour. We also add black cardamom and bay leaf in the pouch.

After 4-5 whistles, the chana becomes soft. Then I take it out and save the water. I add roasted jeera powder, red chilli, garam masala, amchur, kala namak, yellow chilli powder, ginger julienne, chana masala, kasuri methi, and green chilli. I pour hot ghee over it and cover it for 2 minutes. Then I add the chana water again and boil it for 8-10 minutes. I mash it a little to make it soft and thick. Chole is ready!

Now we make the samosa. For the dough, I use maida, a little salt, ajwain, and oil. This is called moien. Mix it well with hands. Then I add water and make a smooth dough. I rest it for 10-15 minutes. While it rests, I make the aloo filling. In a pan, I add oil, chopped green chilli, ginger, hing, dhania, jeera, saunf, and kali mirch. Roast it and pound it. Then add this to the pan again with kaju, haldi, red chilli, dhania powder, and garam masala.

Once it’s cooked, I add green peas and little water so they cook nicely. Then add boiled potatoes, kala namak, anardana powder, chopped dhania, amchur powder, and finally small paneer cubes. Yes, when you break the samosa, you should see tasty paneer inside. The aloo filling is ready. Let it cool, then fill it in dough and shape the samosas. Fry them on low heat first, then slowly increase the heat. That’s how they become crispy.

Now I make the dahi. I use thick dahi and add cream, kala namak, and little sugar. This gives the perfect taste – creamy, little salty and sweet – just like you get on street chaat. Now it's time to plate everything!

In a plate, put the chole. Break samosas and place them on top. Add some sliced onions, thick dahi, imli chutney, green chutney, chopped green chilli, ginger, anardana, and chopped dhania. That’s it! Your Samosa Chaat is ready. When you make this at home, you will become a hero. Because this tastes just like the real street food. Enjoy!

---

 

Cooking Tips for Samosa Chaat Recipe

• Soak the chana for 6 hours before boiling.
• Use a pouch with tea leaves, black cardamom, and bay leaf to make the chana dark and flavourful.
• Boil the chana for 4-5 whistles until soft. Press it in hand to check.
• Use hot ghee on the dry spices to bring out strong flavour.
• Add the chana water again and boil for 8-10 minutes to make it thick.
• Make samosa dough soft and rest it for 10-15 minutes for best texture.
• Fry samosas on low heat first, then slowly increase the heat to make them crispy.
• Add cream to the dahi to make it thick and tasty.

---

 

Pairing Guide for Samosa Chaat Recipe

• You can serve it with a glass of chilled masala chaas or aam panna.
• Along with Samosa Chaat, you can keep dahi bhalla or papdi chaat for a full chaat experience.
• Top it with imli chutney and green chutney as per your taste – sweet and spicy both.
• Garnish with fresh chopped dhania, pomegranate seeds, and thinly sliced onions for extra crunch and taste.

---

 

Frequently Asked Questions

 

1. Which chana is used in Samosa Chaat Recipe?

In Old Delhi, small kabuli chana is used. But I used regular kabuli chana as small one was not available.

2. Why do we use tea leaves in Samosa Chaat Recipe?

Tea leaves in a pouch make the chana dark. It’s a quick way if you don’t have dried amla powder.

3. How many whistles are needed for boiling chana?

Boil for 4 to 5 whistles until chana becomes very soft. You can press and check.

4. What is dry tadka in Samosa Chaat Recipe?

Dry tadka means adding all dry spices to boiled chana and pouring hot ghee on it. It gives great flavour.

5. Why do we rest the samosa dough?

Resting the dough for 10 to 15 minutes makes it soft and stretchy. Without rest, it becomes tight.

6. How do we fry samosa in Samosa Chaat Recipe?

Start frying on very low heat. Then slowly increase heat. This makes the samosa crispy.

7. What do we add in samosa filling?

We add aloo, paneer cubes, peas, spices, kaju, and anardana powder. Paneer gives it rich taste.

8. What is special in dahi for Samosa Chaat Recipe?

We mix thick dahi with cream, kala namak, and sugar. It becomes creamy and tasty.

9. What toppings go on Samosa Chaat?

Chopped onion, dahi, imli chutney, green chutney, green chilli, ginger, anardana, and dhania are added on top.

10. Can we use normal chole for this Samosa Chaat Recipe?

No, we use pindi style chole with dry tadka and ghee. It gives the real street taste.

---