samosa chaat recipe | easy samosa chaat recipe

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samosa chaat recipe | easy samosa chaat recipe with detailed step by step video and photo recipe. chaats are very popular in india and mumbai chaat recipes are well known for its mixed combination of tanginess, sweetness and spiciness. samosas are usually prepared from potato stuffing, however, as a variation can be prepared with mixed vegetable samosa as well.samosa chaatsamosa chaat recipe | easy samosa chaat recipe with step by step video and photo recipe – i still remember having samosa chaat in the street, made by a punjabi. it was one of the best samosa chaat i had in my hometown.

usually samosa chaat is prepared in punjabi style in street food of india. boiled chick peas curry is poured over the smashed samosa. later we top with chopped onions, tomatoes, coriander leaves, tamarind chutney, green chutney and a squeeze some lemon juice. sprinkling with some chilli powder, cumin and chaat masala over the yogurt makes it more chatpata. finally sprinkle sev on top and serve immediately.

punjabi samosa chaat

however today i am going to share a quick and easy recipe which can be prepared without chickpeas and from the ingredients readily available in your kitchen. in a large plate, arrange by breaking the samosa, papdis and add few teaspoon of beaten curd over it.

refer my other snacks recipesespecially paneer tikka recipepunjabi samosa recipedhokla, sabudana khichdivada pav, masala papadgobi manchurian recipesweet potato pakoda fritters recipebread pakoda, medu vada, goli bajesajjige vadaonion pakoda recipe. also, i request you to check my other recipes collection from my website like,

samosa chaat recipe | easy samosa chaat video recipe:

recipe card of samosa chaat recipe | easy samosa chaat recipe:

samosa chaat recipe | easy samosa chaat recipe
 
Prep time
Cook time
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easy samosa chaat recipe | easy samosa chaat recipe
Author:
Recipe type: snacks
Cuisine: street food
Serves: 2 Servings
Ingredients
Instructions ( 1 cup =255 ml)
  1. take 2 hot samosas, and roughly break it into small pieces and place in a plate.
  2. also crush 4-5 papdis or paani puris and spread over the samosas.
  3. pour the yogurt over the samosas and top with the sweet tamarind chutney, green chutney.
  4. now add chopped onion and tomatoes.
  5. now add lots of sev over samosa chaat.
  6. sprinkle the spice powder like chilli powder, chaat masala according to your taste.
  7. serve the samosa chaat immediately after garnishing with chopped coriander leaves with hot masala tea.


samosa chaat recipe | easy samosa chaat step by step photo recipe:

  1. firstly, take 2 hot samosas, and roughly break it into small pieces and place in a plate.
    samosa chaat recipe | easy samosa chaat recipe 1
  2. also crush 4-5 papdis or paani puris and spread over the samosas.
    samosa chaat
  3. pour the yogurt (curd)  over the samosas and top with the sweet tamarind chutney, green chutney.
    samosa chaat
  4. also add chopped onion and tomatoes.
    punjabi samosa chaat
  5. furthermore, add lots of sev over samosa chaat.
    samosa chaat
  6. sprinkle the spice powder like chilli powder, chaat masala according to your taste.
    samosa chaat
  7. finally, serve the samosa chaat immediately after garnishing with chopped coriander leaves with hot masala tea.
    samosa chaat


notes:

  • firstly, to warm your samosas you can use dosa tawa or oven.
  • also add boiled chick peas along with smashed samosas. it tastes great.
  • furthermore, adjust the spice powder according to your taste.
  • additionally, add fresh pomegranate seeds to get a rich colour.
  • finally, samosa chaat recipe taste great when it is drizzled with some lemon juice for the tangy flavour.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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