My Signature Samosa Chaat Recipe

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• 8 each medium or 4 large samosas (homemade or store-bought)
  Ingredient note

  Source: 8 medium or 4 large samosas (homemade or store-bought)
• 1 cup dried chickpeas (or 2 cans cooked chickpeas)
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  Source: 1 cup dried chickpeas (or 2 cans cooked chickpeas)
• 3½ cups water (divided)
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  Source: 3½ cups water (divided)
• 2 tablespoons ghee or oil
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  Source: 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
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  Source: 1 teaspoon cumin seeds
• 1 each yellow onion (finely diced)
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  Source: 1 yellow onion (finely diced)
• 1 teaspoon grated ginger
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  Source: 1 teaspoon grated ginger
• 1 tablespoon minced garlic
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  Source: 1 tablespoon minced garlic
• 1 tablespoon ground coriander
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  Source: 1 tablespoon ground coriander
• 2 teaspoons + 1 teaspoon kosher salt
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  Source: 2 teaspoons kosher salt; Source: 1 teaspoon kosher salt
• 2 teaspoons Kashmiri red chili powder
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  Source: 1 to 2 teaspoons Kashmiri red chili powder; upper source range endpoint used for shopping.
• ¼ teaspoon ground turmeric
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  Source: ¼ teaspoon ground turmeric
• 1 cup tomato purée
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  Source: 1 cup tomato purée
• ¼ teaspoon garam masala
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  Source: ¼ teaspoon garam masala
• ½ teaspoon kasoori methi
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  Source: ½ teaspoon kasoori methi
• ½ cup cilantro (chopped)
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  Source: ½ cup cilantro (chopped)
• 1 cup plain yogurt (dahi)
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  Source: 1 cup plain yogurt (dahi)
• 2 teaspoons sugar
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  Source: 2 teaspoons sugar
• ½ cup cilantro mint chutney
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  Source: ½ cup cilantro mint chutney
• ½ cup tamarind chutney
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  Source: ½ cup tamarind chutney
• ½ cup finely diced red onion
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  Source: ½ cup finely diced red onion
• ½ cup thin sev
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  Source: ½ cup thin sev
• ½ cup chopped cilantro
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  Source: ½ cup chopped cilantro
• ½ cup pomegranate arils
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  Source: ½ cup pomegranate arils
• 2 teaspoons chaat masala
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  Source: 2 teaspoons chaat masala

1. Soak chickpeas: Rinse and soak for 4 hours or overnight. Drain.
2. In the Instant Pot on Sauté (High), heat oil or ghee. Add cumin seeds, then onion, and cook until golden.
3. Stir in ginger, garlic, tomato purée, coriander, salt, chili powder, and turmeric.
4. Add chickpeas and 1½ cups water (use ½ cup of water if using canned). Cook for 30 minutes (soaked chickpeas) or 5 minutes (canned chickpeas).
5. Let pressure release naturally. Stir in garam masala, kasoori methi, and cilantro.
6. The chole should be thick and saucy, not watery. Mash a few chickpeas to thicken it naturally.
7. If you’re using store-bought samosas, cook or bake them as per the package directions. This can be done a few hours before serving, but for the best results, always re-crisp them right before serving. To bring back that flaky, crunchy texture, reheat the samosas in an air fryer at 330°F for 5 to 7 minutes or in the oven at 350°F for about 8 to 10 minutes. This final warm-up helps revive the outer layers so they stay perfectly crisp under the chutneys and chole.
8. If you’re hosting a party, you can make or heat the samosas upto 4 hours ahead and keep them uncovered on a wire rack at room temperature (or in a low oven at 200–225°F) to stay warm. When ready to serve, give them that final re-crisp in the air fryer or oven. Pro tip: place them on a wire rack while reheating in the oven, this allows air to circulate evenly and keeps the bottoms from getting soggy. Avoid covering with foil, as trapped steam will soften the crust.
9. Add sugar and salt to the yogurt and whisk it until smooth and creamy.
10. Break one to 2 samosas into bite-size chunks on a plate or bowl.
11. For the next steps add as much or as little toppings as you like!
12. Spoon hot chana masala on top of the samosas.
13. Add 2–3 tablespoons of sweetened dahi.
14. Layer over tamarind chutney and cilantro mint chutney
15. Sprinkle onions and sev generously for texture.
16. Top with chopped cilantro, pomegranate arils, and a sprinkle of chaat masala.
17. Serve immediately and watch everyone’s faces light up!