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Loaded samosa chaat nachos on a parchment-lined sheet pan
TrendyTadka Editorial

Loaded Samosa Chaat Nachos with Mint Crema

Crisp tortilla chips and hot chopped samosas become quick chaat nachos with chickpeas, chutneys, tomato, onion, and a cooling mint-yogurt crema.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 fully cooked frozen vegetable samosas
  • 8 ounces sturdy restaurant-style tortilla chips
  • 1 can 15 ounces chickpeas, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 3/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon lime juice
  • 2 tablespoons water plus more as needed
  • 1/3 cup tamarind chutney
  • 1/3 cup cilantro-mint chutney
  • 1 small Roma tomato seeded and diced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped cilantro
  • 1 teaspoon chaat masala

Method
 

Instructions
  1. Heat the samosas according to their package directions until crisp and hot, then cut each into bite-size pieces.
  2. Meanwhile, warm the chickpeas with cumin, salt, and 1 tablespoon water in a small skillet over medium heat for 3 minutes.
  3. Stir yogurt, mint, lime juice, and 2 tablespoons water until thick but drizzleable.
  4. Spread the tortilla chips on a platter. Distribute the hot chickpeas and samosa pieces evenly over them.
  5. Drizzle with mint crema and both chutneys. Finish with tomato, onion, cilantro, and chaat masala. Serve immediately.

Notes

  • Seed the tomato to remove watery pulp.
  • Keep salty chaat masala to the finishing stage.
  • Put extra chutney on the side instead of overloading the platter.
  • For a party, hold the hot and cold components separately and assemble in batches.