Samosa Chaat

Step 1

Pour the 2 cups of neutral oil into a large, deep skillet or small pot. Heat over medium-high heat until the oil shimmers and a small piece of samosa dropped in sizzles immediately, about 4 minutes.

Step 2

Carefully place 4 frozen samosas into the hot oil, keeping them separate so they do not touch. Fry without moving them for 2 minutes until the bottom turns golden honey-brown.

Step 3

Use a slotted spoon to flip each samosa, then fry the other side for 1.5 minutes until it matches the golden-brown color of the first side.

Step 4

Transfer the cooked samosas to a plate lined with paper towels. Repeat steps 2–3 with the remaining 4 samosas, then let all of them drain for 2 minutes.

Step 5

While samosas are draining, pour the 0.5 cup cumin seeds into a small dry skillet over medium heat and stir constantly until they darken and smell intensely fragrant, about 1 minute.

Step 6

Remove the skillet from heat and immediately stir in the 0.5 teaspoon of chat masala. Tip the mixture into a small bowl and let it cool for 1 minute.

Step 7

In a separate small bowl, stir the 1 can of drained chickpeas with the cooled spice mixture and a pinch of salt and pepper until evenly coated.

Step 8

Arrange the 8 fried samosas on a serving plate, breaking 4 of them in half to expose their insides and create a mix of whole and broken pieces.

Step 9

Drizzle the 0.5 cup of plain yogurt evenly across all the samosa pieces, letting it pool slightly in the crevices.

Step 10

Scatter the spiced chickpea mixture over the yogurt, covering as much surface area as you can.

Step 11

Drizzle the 0.25 cup of tamarind chutney across the plate in a zigzag pattern, then scatter the 0.25 cup of chopped cilantro and mint on top.

Step 12

Serve immediately while the samosas are still warm and crispy.