Photograph of the finished Samosa chaat

India · Bánh samosa dầm xốt me sữa chua

Samosa chaat

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pre-fried samosa Pre-fried samosa 8
  • Photograph of Chickpeas Chickpeas 480 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 520 g
  • Photograph of Sour tamarind Sour tamarind 180 g
  • Photograph of Chaat masala powder Chaat masala powder 32 g
  • Photograph of Onion Onion 1.6
  • Photograph of Herbs Herbs 120 g
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 180 g
  • Photograph of Red chilli powder Red chilli powder 24 g
  • Photograph of Lime Lime 4

Method

  1. 1 Cook the boiled chickpeas with chaat masala and a little water to make a thick sauce.
  2. 2 Reheat the samosa until the crust is crispy, then crush it into quarters right on the plate.
  3. 3 The key to this dish is to crush the rice paper while it's still hot and crispy; if it cools down, the dish becomes mushy.
  4. 4 Spoon the hot chickpea sauce over the mashed bread.
  5. 5 Pour the diluted yogurt and tamarind juice over the mixture, then sprinkle with chopped onions.
  6. 6 Sprinkle with sesbania, herbs, chili powder, and squeeze in some lime juice, then eat within two minutes.
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