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Prepared samosa chaat in a white lace trim plate.
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5 from 1 vote

Easy Mouth-Watering Samosa Chaat with Spiced Chana

Delicious Indian street style, samosa chaat made quickly at home!  This popular dish is the perfect balance of tang, spice, sweet and bursts with full of flavor.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, lunch, Main Course, Side Dish, Snack
Cuisine: Indian
Diet: Vegetarian
Keyword: samosa chaat
Servings: 4 servings
Calories: 447kcal
Author: Shilpa Joshi


  • 1 pan



  • tbsp oil neutral oil, like canola
  • ¼ tsp cumin seeds
  • ¼ tsp asafetida hing
  • 1 tsp garlic crushed (2 cloves)
  • 1 tsp ginger blended/finely chopped (1/2 inch ginger)
  • ¼ tsp salt
  • ¼ tsp red chili powder
  • ¼ tsp turmeric
  • ¼ tsp cumin powder jeera powder
  • ½ tsp cumin coriander powder dhana jeeru powder
  • 1 tsp chaat masala chaat masala
  • chickpeas I used canned, rinsed.

Toppings / Add ins to make samosa chaat

  • 4 samosas ready made
  • 1 cup plain yogurt mix with 3-4 tbsp water to make it easily pourable
  • 1 serving cilantro chutney (cilantro chutney or cilantro mint chutney can work)
  • 1 serving tamarind chutney tamarind chutney, date chutney, apple butter chutney or tamarind sauce can also work
  • ½ medium onion finely chopped
  • 1 medium tomato finely chopped
  • ½ cup pomegranate seeds optional, seasonal ( I used tomatoes as pomegranates were not in season at time of making)
  • 1 cup thin sev also known as bhel sev
  • cilantro chopped, optional for topping
  • chaat masala for sprinkling on top


Make Chickpeas

  • Heat oil in pan on medium high heat. Add in cumin seeds. Once they begin sizzling and popping a bit add in asafetida (hing).
    Tadka of cumin seeds and hing.
  • Add in crushed garlic and ginger. Mix and let cook 1-2 minutes.
    Crushed garlic and ginger added to tadka.
  • Add in chickpeas and remaining spices (except chaat masala). Give it a good mix, turn gas to medium.
    Chickpeas and spices added to pan.
  • Add in chaat masala and mix. Turn off gas.
    Chaat masala added to chickpeas.
  • Set aside chickpeas for assembly of chaat.
    Chole in a steal bowl.

Assemble Samosa Chaat

  • Prep the mix ins for chaat: finely chop tomatoes, onions and cilantro. If in season, keep pomegranate seeds ready.
    Mix 3-4 tbsp water into the yogurt to make it a little runny/easy to pour.
    Prepare green chutney (cilantro chutney or cilantro mint chutney can work) and tamarind chutney (date chutney, apple butter chutney or tamarind sauce can also work).
    Samosa chaat board with mix ins ready.
  • Cut one samosa into several pieces.
    Samosa cut into small pieces for chaat.
  • Note, samosa chaat can be made to each person's taste. Add in about ¼ cup chick peas, 2-3 tbsp green chutney, 2-3 tbsp tamarind chutney, 2 tbsp yogurt, tomatoes or pomegranate and thin sev on top. Sprinkle a generous pinch of chaat masala on top for finishing and optional cilantro leaves.
    Repeat to make 3 other servings of samosa chaat.
    Prepared samosa chaat in a white lace trim plate.


This recipe is meant to be an easy samosa chaat recipe. Instead of doing a full chole / chana masala recipe, I spice the chickpeas quickly for an easy dish. 
Note, samosa chaat can be made to tailored to each person's taste, so you can change up the amount of each ingredient when assembling the chaat.
Ingredient Notes:
Samosa: To keep the dish easy, use ready made samosas! Vegetarian aloo samosa are most used for this dish.  You can also use homemade samosa.
If you want to avoid the deep fry calories and would like to make homemade samosas try out my baked samosa pinwheels.
Chickpeas (Garbanzo beans): Again, to keep it easy I used canned beans which I rinsed.  Feel free to pressure cook and make your own out of dried chick peas.
Spices: Cumin seeds, asafetida (hing), cumin powder, red chilli powder, turmeric and salt.
Two spice mixes: Chaat masala powder and cumin coriander powder.  (Gujaratis usually use cumin coriander blend, you can substitute ratio of 1 coriander powder to ½ cumin powder)
Chaat chutney: You need a sweet chutney and a savory chutney (green).  Most commonly imli chutney (tamarind) and mint cilantro chutney are used. You can use different chutneys, here are some options:Herehndfsofsdfdfdffdfdsdsdss
Spicy green chutney: cilantro chutney or cilantro mint chutney can work
Sweet chutney: tamarind chutney (date chutney, apple butter chutney or tamarind sauce can also work
Yogurt: Any plain yogurt works.  If on the thick side, add a few tablespoons of water to make it runnier/easier to pour and mix.
Fresh ingredients: Onions, tomatoes and/or pomegranate arils and cilantro (coriander leaves). Note, I used tomatoes as pomegranates were not in season at time of making to give a bit of tart taste. Also, I prefer red onions, but I used what I had on hand.
Thin sev: Also known as nylon sev, fine sev or bhel sev. This provides a crunch. Easily found at local Indian grocery store.


Calories: 447kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 911mg | Fiber: 7g | Sugar: 24g | Vitamin A: 1196IU | Vitamin C: 31mg | Calcium: 277mg | Iron: 2mg