Chaat is a sumptuous and mouth-watering dish having multiple flavors, colors and taste. This Indian savory snack has many variants such as Bhel puri, pani puri (gol gappa), dahi puri, dahi vada, kachori chaat, and samosa chaat.
These varieties of chaat come from different regions in India with their own twist and specialties. It is a melting pot of various spices, chutneys, and yogurt which makes it a popular food on the street and in restaurants alike.
Ingredients for Samosa Chaat
The base of Chaat is usually 'Ragda' which is made from dried white/yellow peas curry. Here is the complete list of ingredients to make ragda for samosa chaat.
- Dried white peas (soaked)
- Ginger garlic paste (Checkout how to make ginger garlic paste at home)
Spices to make ragda
For making samosa chaat
How to make ragda in instant pot?
Although beans and lentils can be cooked dry, I prefer to soak the dried white peas (vatana) for about 6-8 hours. It softens the dried peas and hence requires lesser cooking time. This step allows me to not overcook my spices and other ingredients while making the curry as a one-pot meal.
Thanks to the instant pot, making Ragda (white/yellow peas curry) is a breeze.
For the curry, the peas should be well cooked, 15 minutes on high-pressure mode followed by natural pressure release cooks the peas to perfection.
How to make ragda samosa chaat?
Ragda pattice is one popular variant of chaat made from ragda (white/yellow peas curry) and pattice (potato patties or aloo tikkis), topped with chutneys and gram noodles. The potato patties are made from mashed potatoes mixed with spices and grilled on both sides.
If you have few friends coming over, you are short of time and making pattice is really not an option then do not lose heart. 'Samosa Chaat' is there to save the day which is another great variant of chaat.
As you might have guessed already, pattice can be easily replaced with fresh or frozen samosa and delicious 'samosa chaat' is there to the rescue.
To prepare the samosa chaat, break a samosa so as to form a base of the chaat on which a generous amount of
Top it up with some green chutney, sweet tamarind chutney, sprinkle some chaat masala, and thin sev (gram noodles). Optionally, garnish it with some chopped onions and cilantro.
There are a variety of samosas available but usually, Punjabi samosas having potato fillings work best for samosa chaat.
Serving Samosa chaat
Samosa chaat can be served as an appetizer, it is a great dish for potlucks. It is quite filling and at times can just be a full meal in itself!
Depending on whether it is served as an appetizer or having for a full meal, preparing the chaat with one or two samosas would be a good serving size.
Other Indian appetizers you may like
- Sev puri chaat
- Sabudana vada
- Kala chana chaat
- Best Indian appetizers for potluck
- Popular Indian street food recipes
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Ragda Samosa Chaat using Instant Pot
- 2 cup Dried white peas (soaked)
- 2 cup Water
- 2 Medium tomatoes, chopped
- 1 cup Chopped onions
- 1 tablespoon Ginger garlic paste
Spices to make ragda
Making Ragda in Instant Pot
- Turn the Instant Pot on "Saute" mode and add the oil.
- Once the oil is hot, add the tempering ingredients - mustard seeds, cumin seeds, curry leaves, green chillies, peanuts and give a good mix.
- Add the ginger garlic paste and onions, and saute for about a minute until cooked.
- Add the tomatoes and all the spices and cook for a few minutes.
- Add the soaked dried peas and give it a mix.
- Add salt and water to cover the dried peas.
- Select "Cancel" to come out of Saute mode.
- Cook on "High Pressure" mode for 15 minutes followed by Natural Pressure Release
Making Ragda Samosa Chaat
- Take one samosa and break into two pieces.
- Top it with generous amount of ragda (white peas curry), green chutney, sweet tamarind chutney, thin sev.
- Sprinkle some chaat masala and optionally garnish with some cilantro leaves