Method

Make the chole (if not using ready-made): Cook white chickpeas in a spiced tomato-onion-garam masala gravy until thick and well-flavoured. The chole should be hot, well-spiced, and have a gravy that is slightly runny so it can soak into the samosa. For a shortcut, use ready-made canned chickpeas cooked with onion, tomatoes, chole masala, and water for 15 minutes.
About 30 min
Tip: The chole should be saucy enough to soak into the broken samosa — too dry and the chaat will be pasty.
Break the samosas: Place 2 samosas per plate. Using your hands or a spoon, crack and roughly break open the samosas into large pieces — you want them broken enough to absorb the chole and chutneys but still have chunks with crispy edges. Ladle hot chole generously over the broken samosa pieces, covering them.
About 5 min
Tip: Keep some pieces of the samosa shell intact above the chole for texture — having both soft (soaked) and crispy elements is the ideal.
Add toppings and serve: Drizzle whisked yogurt over the chaat. Add sweet tamarind chutney in a zigzag pattern, then the green chutney. Sprinkle chaat masala. Add finely chopped raw onion and pomegranate seeds. Top generously with sev. Garnish with fresh coriander. Serve immediately — the samosa will quickly absorb the liquid and lose its texture if left to sit.
About 5 min
Tip: Assemble and serve immediately. Unlike papdi chaat where you wait, samosa chaat must be eaten the moment it is assembled.

Nutrition per serving (estimate)

Contains: gluten, dairy