Samosa Chaat Platter
This Samosa Chaat Platter is the ultimate Party appetizer! It's creamy, it's spicy, tangy, crunchy and just so addictive. Samosa spiced Potatoes, crispy chickpeas, chutneys, yogurt and crunchy veg! (nut-free, gluten-free, soy-free. 13g protein and 10g fiber per serving!)
Servings: 4
Ingredients
For the Samosa Potatoes
- 1 teaspoon oil
- 1" ginger minced
- 1/2 green chili finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne or use Kashmiri chili powder for less heat
- 1 1/2 cups boiled and cubed potatoes
- 1/4 teaspoon salt
- lime juice or lemon juice, to taste
- dash of garlic powder optional
- dash of garam masala optional
For the Crispy Chickpeas
- 2 teaspoons oil
- 15 ounce can chickpeas drained for at least 10 minutes, or 1 1/2 cups cooked chickpeas
- 1 clove garlic thinly sliced
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon chaat masala or use 1/2 teaspoon lime zest
- 1/4 teaspoon salt
For the Green Cilantro-Mint Chutney
- 1 cup mint
- 1 cup cilantro
- 1 green chili optional
- 1/2 inch ginger peeled
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chaat masala
- 1 to 2 tablespoons lime juice
- cold water as needed
For the Yogurt Layer and for Topping
- 1 1/2 cups non-dairy yogurt Greek-style or any thick non-dairy yogurt
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1 green chili finely chopped
- 2 tablespoons hemp seeds
- 1/2 teaspoon roasted ground cumin or ground cumin
- 1/2 teaspoon chaat masala or more as needed
- 1/4 cup chopped cilantro
- 1/3 cup tamarind date chutney see recipe notes or use store-bought
- 1/3 cup green chutney recipe below
- 1 1/2 cups crispy chickpeas recipe below
- 1 1/2 cups samosa potatoes recipe below
Optional Toppings
- roasted peanuts
- pomegranate seeds
- chopped apple
- Indian sev
To Serve On the Side
- crackers
- cucumber
- pita bread
- papadum
- tortilla chips
- crispy toasted garlic bread
Instructions
Make the samosa potatoes.
- Boil the potatoes, if you haven't already. You can also microwave or bake them whole, and then slice them and cube them into small cubes. To boil them, heat a large pot of water. Poke holes in the potatoes and then add them to the pot. Boil them for 15 minutes or longer, until they are fork-tender. Then, remove them from the saucepan, let them cool for a bit, peel, and cube.
- Heat a skillet over medium heat. Add the oil. Once the oil is hot, add in the ginger and green chili and mix for half a minute or so. Then add in all of the samosa potato spices and mix. Add in the cooked and cubed potatoes, and toss well to coat. Let the potatoes cook for 2 to 3 minutes to pick up some of the spices and flavors. Add a dash of lemon juice or lime juice and then remove the potatoes from the skillet.
Make the crispy chickpeas.
- In the same skillet, add more oil. Once the oil is hot, add in the chickpeas and let them cook for about 8 to 10 minutes, until most of the chickpeas are starting to turn golden. Then, add in the garlic and mix. Continue to cook until the garlic is starting to get golden. Then, add in the chickpea spices and salt, and switch off the heat. Now your chickpeas are ready. Set them aside.
Make your green chutney.
- Add all of the green chutney ingredients to a blender. Add 2 tablespoons or so cold water, and then blend. Depending on your blender, you might have to shake the blender a little bit to blend. You don't want to add too much water, because you want the chutney to be thick. Also, if you're using a narrower blender, chop the cilantro and mint a little bit into half or quarter sizes, so that they can move around easily in a taller blender.
- Taste the chutney. Add more salt, if needed, some more heat, such as more green chili or cayenne, if needed, or more lime juice for more tang. Then, blend again, and set that green chutney aside.
Assemble the samosa platter.
- Make the tamarind chutney if you're using my recipe in the recipe notes, or use a pre-made tamarind date chutney. Also chop up the onion, tomatoes, and cilantro for the yogurt layer, and set that aside.
- Now, you're ready to assemble your platter. I usually like to spread the yogurt at the bottom, sprinkle the yogurt layer spices and chutneys on top, add the potatoes, the chickpeas, and some more chutneys, cilantro, onion, and tomato. You can also put the potatoes and chickpeas at the bottom, add a drizzle of yogurt on top along with the chutneys, and then onion, tomato, cilantro, some of the chaat masala, and the roasted ground cumin. Either way you make it, put some crackers on the side, take scoops of this mixture, and enjoy!
Video
Notes
Nutritional information does not include optional toppings or crunchy sides, since what you use may vary.
To make roasted ground cumin: Toast some cumin seeds in a skillet over medium-low heat until they start to change color and smell fragrant, about 3 to 4 minutes or so. Then let them cool. Use a spice grinder to grind them into a powder and use that.
To make the tamarind date chutney: tamarind chutney recipe here
To make the maple lime sauce (instead of the tamarind chutney): Mix together 2 tablespoons maple syrup, 2 teaspoons lime juice, 1 tablespoon barbecue sauce, 1/8 teaspoon toasted ground cumin, and 1/2 teaspoon chaat masala. Mix that in and use that instead of the tamarind date chutney. You can also warm that up in a small pan on the stovetop, so that the flavors meld better.
This samosa platter is naturally nut-free. It is gluten-free, if you use gluten-free tortilla chips and papadums and cucumber on the side. It is soy-free, if you use a soy-free non-dairy yogurt.
Nutrition
Calories: 328kcal | Carbohydrates: 48g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 568mg | Potassium: 727mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1290IU | Vitamin C: 42mg | Calcium: 211mg | Iron: 5mg