Samosas are a popular Indian snack, often enjoyed with evening tea. But when these same samosas are combined with spices, chutneys, and yogurt to make 'Samosa Chaat', their flavor is enhanced manifold.

The combination of sweet and sour chutneys, crispy samosas, and finely chopped onions can brighten anyone's day. If you're a fan of street-style chaat, you can now easily and hygienically prepare it at home. Let's learn the best recipe for making delicious Samosa Chaat just like you'd find at a street vendor.

Ingredients for Samosa Chaat:
Samosas - 2-4
Chickpea/Pea Curry - A gravy-based dish made with boiled chickpeas or dried peas
Yogurt - Well-whipped and slightly sweetened
Chutneys - Tamarind sweet and sour chutney and mint spicy green chutney
Toppings - Finely chopped onion, tomato, fresh coriander, and fine sev (savory snack)
Spices - Black salt, roasted cumin powder, red chili powder, and chaat masala.

Instructions:
First, lightly heat the samosas so they become crispy. The chickpea or pea curry for the chaat should have a slightly thin gravy. If you have plain boiled chickpeas, cook them with some spices and water to prepare the curry.

Now, take a deep plate or bowl. Break one or two samosas lightly with your hands and place them in the bowl. Pour the hot chickpea curry over them so that the samosas can soak up the gravy.

Now, add the whipped yogurt on top. The yogurt balances the spiciness of the chaat. Then, add the green chutney and sweet tamarind chutney according to your preference.

To enhance the flavor, sprinkle some black salt, roasted cumin powder, and chaat masala on top. If you like it spicier, you can also add a little red chili powder. Finally, top it with finely chopped onions, tomatoes, and plenty of fresh coriander. For added crunch, sprinkle some fine sev or papdi on top. If available, you can also add pomegranate seeds, which further enhance the flavor.

Tips for making Samosa Chaat even more delicious:
The true flavor of chaat lies in the chutneys, so try to use fresh, homemade tamarind and mint chutneys.

Make sure the samosas are not cold and soggy. Crisp them up in the oven or a pan just before serving.

Always use chilled yogurt in the chaat; it creates a wonderful combination with the hot chickpeas.

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