Samosa Chaat Platter (Spiced Potato and Chickpea 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!)

This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, it’s easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein and 10 grams fiber per serving. If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!

What are Samosas?
If you don’t know what samosas are, they are these crispy, savory pastries stuffed with deliciously spiced potatoes. They’re a super popular Indian side and the star of this platter.

What is Chaat?

Chaat is a family of Indian street food snacks. They usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.

For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, we’re just making the samosa potatoes and then layering it all up.

Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if you’re making it ahead, all of those crispy bits kind of get soggy. So to avoid that, we’re going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!

If you don’t want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.

You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you don’t like tamarind or don’t have access to tamarind, you can also make the maple lime sauce that I’ll also put in the recipe notes.

You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!

Why You’ll Love This Samosa Platter

• flavors and textures of samosa chaat, simplified
• crunchy chickpeas, spiced potatoes, and flavorful chutneys
• make for now or make ahead!
• naturally gluten-free, soy-free, and nut-free

Ingredients

• oil – To cook the potatoes and the chickpeas.
• aromatics – For the potatoes and the green chutney, we need ginger and green chili. The crispy chickpeas get great flavor from garlic. We are also topping this with fresh chopped onion and green chili!
• ground spices – The samosa potatoes use cumin, turmeric, and cayenne or Kashmiri chili powder. For the chickpeas, you need Kashmiri chili powder and chaat masala or lime zest. The green chutney has garlic powder, ground cumin, and chaat masala. And we are sprinkling roasted or regular ground cumin and some chaat masala on top for even more flavor!
• potatoes – You need to boil and cube these for the samosa potatoes.
• lemon and/or lime – Adds tang to the potatoes and green chutney.
• chickpeas – To crisp up in the pan.
• fresh herbs – Fresh mint and cilantro are the base for the green chutney. We are also topping the samosa platter with some chopped fresh cilantro.
• non-dairy yogurt – A thick non-dairy yogurt serves as either the base for your samosa chaat or as a topping.
• hemp seeds – Adds more protein to this platter!
• crunch sides – Choose whatever crunchy elements you want to dip into your samosa chaat platter! Things like crackers, cucumber, crisped up pita bread, papadum, tortilla chips, or even garlic bread all work well.

How to Make Samosa Chaat Platter

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.

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.

Add all of the green chutney(sauce) 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.

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 , then chutneys(sauces) on top. Sprinkle some hemp seeds.

Add the potatoes, the chickpeas, and some more chutneys, cilantro, onion, and tomato.

Either way you make it, put some crackers on the side, take scoops of this mixture, and enjoy!

Make-Ahead Directions

Store the elements for the samosa chaat separately for up to four days in closed containers in the refrigerator. It’s especially important that you store your crunchy elements separately, so they don’t get soggy as they sit.