Mini Samosa Chaat

This dish combines the crunchiness of samosas with the tangy taste of chana and the sweet, spicy kick of date chutney. Perfect for gatherings, this chaat adds a burst of color and flavor to any table and is sure to be a hit with guests. This exquisite recipe comes to us courtesy of Marihah Shah the ultimate WE HAVE FOOD AT HOME advocate @whenhangerstrikes.

Mise en Place:

For the Chana

  • Chai Spice Ghee - 2 tbsp
  • Small Red Onion - 1, finely chopped
  • Small Green Chili - 1, finely chopped
  • Chickpeas (500 ml can) - Washed and drained
  • Garam Masala - 1 tsp
  • Mango Powder - 1 tsp
  • Kashmiri Red Chili Powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - To taste
  • Water - 1/2 cup
  • Orange Pekoe Tea Bag - 1
  • Lemon Juice - 1 tbsp
  • Cilantro - 1/4 cup, minced

For the Date Chutney

  • Dates - 1/2 cup, seeds removed
  • Water - 1 cup
  • Long Green Chili - 1, minced (optional)
  • White Vinegar - 1/2 tsp
  • Dry Ginger - 1/4 tsp
  • Dry Mango - 1/4 tsp
  • Garam Masala - 1/2 tsp
  • Salt - To taste

To Assemble

  • Cocktail Samosas - 2 packages, prepared according to package directions
  • Plain Yogurt - 1/4 cup mixed with 1 tbsp water
  • Cilantro - A handful, minced
  • Pomegranate Jewels - A handful
  • Sev - A handful


Prepare the Samosas

  1. Bake, fry, or air fry the cocktail samosas as per the instructions on the package. To ensure they remain crispy longer when topped with chutneys, cook them slightly longer than recommended.

Make the Chana

  1. Heat the chai-infused ghee in a small saucepan over medium heat.
  2. Add the chopped onion, green chili, and spices (garam masala, mango powder, Kashmiri red chili powder, cumin). Sauté for 3 minutes until fragrant.
  3. Incorporate the chickpeas, add salt to taste, pour in the water, and add the tea bag. Let it simmer for 10 minutes.
  4. Remove the tea bag, then continue simmering until the mixture thickens slightly, approximately 5 to 7 minutes, ensuring the liquid does not fully evaporate.
  5. Mix in the lemon juice and minced cilantro. Take the saucepan off the heat and set aside.

Prepare the Date Chutney

  1. In a separate saucepan, combine the pitted dates, optional green chili, and water. Bring to a boil and maintain it for 10 minutes.
  2. After boiling, blend the mixture into a smooth purée using an immersion or stand blender.
  3. Return the puréed mixture to low heat, then mix in the white vinegar, dry ginger, dry mango, garam masala, and salt. Cook for an additional minute to allow the flavors to meld.
  4. Remove from the heat and set aside for assembly.

Assemble the Chaat

  1. Place the prepared samosas on a large serving platter in a single layer.
  2. Thin out the yogurt by whisking it with water, then drizzle half of it over the samosas.
  3. Spoon half of the date chutney over the samosas, followed by all the prepared chana.
  4. Finish off with the remaining yogurt and date chutney.
  5. Garnish with minced cilantro, pomegranate jewels, and sev.


  • Cooking the samosas longer ensures they retain their crispness under the weight of the chutneys and chana. For instance, if the package suggests baking at 450°F for 15 minutes, extend this by baking for an extra 5 minutes, then turn off the oven and let them sit inside for another 5 minutes. This method ensures they maintain their crunch under the delightful assortment of toppings.
  • Adjust the amount of green chili in the chutney according to your spice preference.
  • Serve immediately for the best blend of warm samosas and cool, flavorful toppings.

You can watch the video recipe below