Joyful Eating at Parker: Samosa Chaat

Parker Jewish Institute is proud of our culinary team. We encourage all Parker members, whether a patient/resident, visitor or employee, to eat a well-balanced, nutritional diet.

Today, we are sharing a recipe for samosa chaat, a popular Indian street food. It combines broken-up samosas – crisp, stuffed pastries – with spicy chickpea curry, yogurt and chutneys for a burst of sweet, spicy and tangy flavor. This snack is packed with nutritional benefits, offering fiber, protein, vitamins and probiotics. The chutneys provide antioxidants, while the spices such as cumin and turmeric help reduce inflammation.  

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Samosa Chaat Recipe

Cuisine: Indian, Vegetarian

Prep Time: 15 minutes

Serves4 people

Ingredients

6-8 samosas – either fresh or frozen Punjabi aloo samosas

Chana masala

Yogurt- full fat

1 teaspoon black salt (kala namak)

½ teaspoon sugar

2 tablespoons cilantro and mint chutney

2 tablespoons tamarind chutney

¼ cup pomegranate arils

½ red onion, small dices

2 tablespoons sev, or extra fine sev

¾ teaspoon chaat masala

¾ teaspoon roasted cumin powder

Instructions

Prepare samosas in advance—fresh or frozen works equally well.

With frozen samosas, consider heating in an air fryer. For a golden-brown finish, first brush oil over the samosas. Heat samosas at 370° F for 8 minutes, flipping them over once midway.

Next, get all the other ingredients ready. Place the samosas on a large serving plate and crush them coarsely, gently pressing them down.

Spoon the chana masala over the crushed samosas.

Whip the yogurt with black salt and sugar. Spoon the whipped yogurt over the samosas, followed by the green chutney and then the tamarind chutney.

After adding the chutney, sprinkle some chopped red onion over the samosas, followed by pomegranate arils.

Adda generous amount of sev, and sprinkle some chaat masala and roasted cumin powder.

Finally, sprinkle with chopped fresh cilantro.