We take two crisp samosas, break them open, and pile on cooling yogurt, sweet-tangy tamarind, fresh mint chutney, and a little crunch. It's the snack that turns into a whole experience — sweet, sour, spicy, and creamy in one bowl.
Chaat is North India's street-food art form: layers of textures and chutneys built on a crisp base. Samosa chaat is the most generous of them — a full samosa, broken up and dressed until every forkful has a little of everything.
What's in it
Two samosas, crushed open, topped with yogurt, tamarind chutney, mint chutney, and a crunchy finish. The whole point is the contrast — hot-and-crisp meets cool-and-creamy meets sweet-and-sour.
How it's built
We assemble it fresh so the samosa still has bite under the chutneys. Chaat doesn't keep — it's meant to be eaten right after it's made.
Good to know
- Is it spicy?
- It balances sweet, sour, and a little heat, with yogurt cooling the whole thing down. We can keep the chili light if you ask for mild.
- Is it a snack or a meal?
- It's a hearty snack — filling enough to be a light lunch on its own, or a great share plate alongside a roll or bowl.
- Does it travel well for pickup?
- Chaat is best eaten fresh, since the samosa softens once it's dressed. If you're picking up, plan to eat it soon rather than save it for later.
- Can I get it without yogurt?
- Yes — let us know and we'll dress it with just the chutneys.