Having a standout appetizer for a party is always great, and these Deconstructed Samosa chaat cups are the perfect recipe for the party. Whether you’re looking for an easy way to keep things low-key this Diwali or simply searching for entertaining ideas, this appetizer is sure to impress.
These appetizer cups are a portable version of your favorite Samosa Chaat and are ideal for serving at your next party! These little cups are perfectly portioned and look very fancy.
Not just Diwali, these are an excellent option for any occasion: bridal or baby showers, graduation parties, birthday parties, summer cookouts, tailgating, holiday gatherings, New Year’s Eve, etc.
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Samosa is a well-known and beloved snack that needs no introduction. The flaky, triangular pastry filled with spicy Potato, chicken, or lamb filling is famous in India and several countries worldwide.
Due to its widespread popularity in India, samosa is considered a quintessential Indian delicacy that can be found at every corner. Whether it’s a party, office meeting, or chai meet-up, samosas always appear!
Chaat is a broad term used for all Indian street food. It’s primarily spicy, tangy, and topped with yogurt and chutneys.
Samosa chaat is another famous Indian chaat where samosa is served with chole or ragda, three chutneys, sev, onion, and dahi.
With Diwali and the festive season approaching, this would make a great party appetizer!
Regarding appetizers, we know one thing to be true: the more portioned and portable the food, the tastier it is.
When you can eat the appetizers in a few bites, it means you and your guests can try lots of other food.
So today, I am sharing a very famous Indian chaat recipe, Samosa Chaat, in a cup. You can call it Deconstructed Samosa Chaat. The best part is you don’t need to knead, roll, and shape the samosa dough in this recipe. You assemble all the samosa chaat ingredients in a cup and still get the same taste.
These little appetizer cups are unique. They are so easy to put together and look so fancy, making you look like a pro. Plus, you can make them ahead of time, making things much more manageable and you have less things to take care of at the party day.
These are perfect and full-of-flavor appetizer recipe that uses only a few ingredients. And let’s not forget how fun they are to assemble and eat. They are the perfect addition to any party or gathering.
You can easily make a large batch of this appetizer, even for over 50 guests!
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Tortilla: We will need a tortilla to mimic the outer layer of samosa. I have used a 10-inch uncooked tortilla. I cut them into small bite-sized diamond pieces. You can use cooked tortillas or corn tortillas, too.
- Chutneys – of course, no chaat is complete without good chutneys. This recipe calls for cilantro chutney, sweet tamarind chutney, and garlic chutney.
- Extra garnishes – and the chaat is finally topped with sev, onions, and cilantro.
- For samosa filling – For samosa filling, you will need classing samosa filling ingredients like Potato, green peas, garam masala, aamchur powder, salt, turmeric powder, green chilies, ginger, oil, cumin seeds, and coriander seeds.
Step-by-step process
Pre-prep
- Prepare all the chutneys (green, sweet, and garlic chutney), finely chop the onion, and whisk the curd. Keep everything aside.
- Wash and Soak dried peas for 6 to 7 hours or overnight.
Make ragda
- Once soaked, discard the water. Take the soaked peas in a pressure cooker. Add water, turmeric powder, and salt. Cover the pressure cooker and take 3 to 4 whistles. Once cooked, let the
- pressure cooker cool down. Keep the cooked ragda aside.
Samosa Masala
- Heat oil in a pan.
- Add cumin and crushed coriander seeds—Saute for 5 to 6 seconds.
- Now add Ginger and green chilies. Again sauté for 30 seconds.
- Add boiled potatoes, green peas, and all the spices – garam masala, aamchur powder, turmeric powder, and salt.
- Mix everything well and cook for 5 to 6 minutes on a medium flame for about 4 to 5 minutes, stirring occasionally.
- Switch off the flame and let the mixture cool down.
Fry the tortilla
- Take one tortilla on a working surface. Cut it into small bite-sized diamond or square pieces. Take the pieces into a plate. Cut the remaining tortillas the same way.
- Heat oil in a pan to fry the tortilla.
- Once the oil is hot, fry the tortilla pieces in batches until golden and crispy. Keep the flame medium. Keep the fried tortilla pieces aside.
Let’s assemble
- Take 13 to 14 8 oz. small serving glasses or cups.
- Start layering all the ingredients one by one. First, take a few pieces of fried tortilla, then samosa masala, ragda, sweet chutney, green chutney, garlic chutney, sev, onion, and cilantro.
- Fill the pipettes with curd and place them in the glass. This step is optional. You can add the curd on top of the chutneys before adding the sev.
- Deconstructed samosa chaat is ready to serve. Enjoy!
- Note: If you don’t have time, you can also arrange everything like a charcuterie board and let the guest assemble on their own.
Notes, pro tips and quick FAQs
- You can use uncooked tortillas, cooked flour, or corn tortillas for frying.
- You can quickly multiply the quantities to feed a crowd!
- To cut the tortilla into small pieces easily, use a pizza cutter/roller.
- Make ahead: Prepare the chutneys, fry the tortillas, make the samosa masala, and whisk the curd two days in advance. You need to assemble everything in cups before serving. This saves so much time, and you can enjoy your party.
You can substitute fried tortillas for papdi. Crush them a little bit before using them.
If making it in advance or wanting to store leftovers, it can be kept at room temperature for a couple of hours or in the fridge for up to 2 days.
Of course! You can use your favorite brand of store-bought chutneys in this recipe!
You can use it in dal pakwan. Instead of making pakwan from scratch, use the fried tortillas.
More Appetizer Recipes
- Dabeli swirls
- Hot corn dip
- Samosa pastry tart
- Tandoori paneer pinwheels
- Schezwan paneer puffs
- Dal makhni fondue
- Dabeli dhokla
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Deconstructed Samosa Chaat
Ingredients
For samosa layer
- 700 gram potatoes boiled and diced into small pieces
- ¾ cup green peas I used frozen
- 2 teaspoon green chilies finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds coarsely crushed
- 1 ½ teaspoon salt or to taste
- 2 tablespoon oil
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon aamchur powder
- 1 ½ teaspoon garam masala
For Ragda
- 1 cup dried peas
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 7 cups of water
For frying tortilla
- 6 10 inch flour tortillas I used uncooked tortilla; you can use cooked ones too
- oil for frying
Other ingredients
- Curd/plain yogurt whisk and make smooth
- sweet chutney
- cilantro chutney
- garlic chutney
- finely chopped onion
- Sev
- Chopped cilantro
Instructions
Pre-prep
- Prepare all the chutneys (green, sweet, and garlic chutney), finely chop the onion, and whisk the curd. Keep everything aside.
- Wash and Soak dried peas for 6 to 7 hours or overnight.
Make ragda
- Once soaked, discard the water. Take the soaked peas in a pressure cooker. Add water, turmeric powder, and salt. Cover the pressure cooker and take 3 to 4 whistles. Once cooked, let the
- pressure cooker cool down. Keep the cooked ragda aside.
Samosa Masala
- Heat oil in a pan.
- Add cumin and crushed coriander seeds—Saute for 5 to 6 seconds.
- Now add Ginger and green chilies. Again sauté for 30 seconds.
- Add boiled potatoes, green peas, and all the spices – garam masala, aamchur powder, turmeric powder, and salt.
- Mix everything well and cook for 5 to 6 minutes on a medium flame for about 4 to 5 minutes, stirring occasionally.
- Switch off the flame and let the mixture cool down.
Fry the tortilla
- Take one tortilla on a working surface. Cut it into small bite-sized diamond or square pieces. Take the pieces into a plate. Cut the remaining tortillas the same way.
- Heat oil in a pan to fry the tortilla.
- Once the oil is hot, fry the tortilla pieces in batches until golden and crispy. Keep the flame medium. Keep the fried tortilla pieces aside.
Let’s assemble
- Take 13 to 14 8 oz. small serving glasses or cups.
- Start layering all the ingredients one by one. First, take a few pieces of fried tortilla, then samosa masala, ragda, sweet chutney, green chutney, garlic chutney, sev, onion, and cilantro.Tip – add all the ingredients as much as you like. There is no specific proportion.
- Fill the pipettes with curd and place them in the glass. This step is optional. You can add the curd on top of the chutneys before adding the sev.
- Deconstructed samosa chaat is ready to serve. Enjoy!
- Tip: If you don’t have time, you can also arrange everything like a charcuterie board and let the guest assemble on their own.
Video
Notes
- Preheat the air-fryer for 5 minutes @350 degrees F. To Air-fried the tortilla crisp, lightly spray the tortilla pieces with oil, place them in an air-fryer in a single layer, and air-fry them for two minutes or until browned and crisp.
- To make the ragda in an Instant pot, take soaked dried peas in an inner pot of the Instant pot and add salt, turmeric powder, and water. Mix well. Cover the instant pot and set the timer for 20 minutes on high pressure, vent valve on sealing position. Let the pressure release naturally.
- You can use uncooked tortillas, cooked flour, or corn tortillas for frying.
- You can quickly multiply the quantities to feed a crowd!
- To cut the tortilla into small pieces easily, use a pizza cutter/roller.
- Make ahead: Prepare the chutneys, fry the tortillas, make the samosa masala, and whisk the curd two days in advance. You need to assemble everything in cups before serving. This saves so much time, and you can enjoy your party.
Nutrition
Warm regards,
Dhwani.
The cups are really cute. Where are they from. And the recipe is 👍
Thanks. I got the cups from Hobby lobby!