In Ramzan, when the samosas are ready on the iftar table in the evening, I have my own little ritual. The chanay are boiled and cooked Kathiawari style, there is dahi baray or a spicy dahi raita, a bowl of khatti imli sauce and a few onion slices. And then, with a lot of love, I make a samosa chaat plate just for myself.
I break the samosa open, pour the hot yellow chanay over it, add raita, drizzle the imli sauce and finish it with onions and mint. Honestly, it tastes so good that my stomach gets full but my heart does not. As we say in Urdu, pet bhar jata hai par niyyat nahi bharti.
So here is exactly how I make my samosa chaat at home, with every part from scratch: the chanay, the spicy raita and the imli sauce. You can use homemade or ready-made samosas.
Why You Will Love This Samosa Chaat
- Every bite has everything: crunchy, soft, tangy, spicy, sweet and cool all at once.
- Perfect for iftar: make the chanay, raita and imli sauce in the morning and assemble in two minutes at iftar time.
- Uses up leftover samosas: yesterday’s samosas become today’s chaat.
- Easy to adjust: more imli for khatta, more green chilli for teekha.
The Parts of a Samosa Chaat Plate
- Samosas: Aloo or qeema, fried crisp. Slightly cooled samosas hold their crunch longer under the toppings.
- Kathiawari-style chanay: Soft boiled chickpeas in a thin, tangy, turmeric-yellow gravy, made with cumin, chilli flakes and lemon.
- Spicy dahi raita: Yogurt blended with mint, coriander and green chillies. You can also use dahi baray here.
- Khatti imli sauce: Tamarind pulp cooked with sugar or gur, chilli and roasted cumin.
- Toppings: Thin onion slices, fresh mint and a sprinkle of chaat masala.
Tips for the Best Samosa Chaat
- Cook the chanay until really soft. They should almost melt when pressed. Baking soda in the boiling water helps.
- Keep the gravy thin. It should flow over the samosa and soak in a little, not sit on top like a thick curry.
- Chanay hot, raita cold. That hot and cold contrast is what makes chaat so good.
- Assemble just before eating. If it sits, the samosa gets soggy.
- Taste the imli sauce after cooling. It gets thicker and tangier as it cools, so adjust sugar then.
Samosa Chaat
Ingredients
Method
Notes
More Iftar Favourites
For a full iftar spread, add my besan pakora, crispy aloo pakora, aloo ke kabab or the kids’ favourite chicken potato lollipops.
Frequently Asked Questions
Can I use ready-made samosas?
Yes. Frozen or bakery samosas work well. Just fry or air fry them until crisp before making the chaat.
What are Kathiawari chanay?
In this recipe, Kathiawari-style chanay means soft boiled chickpeas in a thin, tangy, turmeric-yellow gravy with cumin and chilli. It is lighter than a thick chana curry, so it soaks into the samosa beautifully.
Can I use dahi baray instead of raita?
Absolutely. Place one or two dahi baray next to the samosa with some of their yogurt, then add the chanay and imli sauce on top.
Can I make the toppings ahead?
Yes. The chanay keep for 2 days in the fridge, the imli sauce for up to 2 weeks and the raita for a day. Reheat the chanay before serving.
Can I use canned chickpeas?
Yes. Rinse them and simmer in the gravy for 10 minutes so they soften and absorb the flavour.
