Samosas are a snack everyone loves. But when served with spices, chutney, and ice-cold yogurt, they become Dahi Samosa Chaat. This is a very popular North Indian street food that's spicy, sweet, and tangy, yet incredibly easy to make.

If you have some leftover samosas at home or want to try something new and exciting, the recipe below will be invaluable.

Ingredients
2-4 prepared samosas (fresh or leftover)
Yogurt mixture: 1 cup thick yogurt (well-whipped), 1 teaspoon sugar, and a pinch of salt

Chutneys: Sweet and sour tamarind chutney and spicy mint-coriander chutney
Vegetables: Finely chopped onion, boiled black gram or peas, finely chopped coriander

Spices: Roasted cumin powder, red chili powder, black salt, and chaat masala
Garnish: Finely ground gram flour sev, pomegranate seeds

Method:
First, take the yogurt in a bowl. Add a little sugar and salt and whisk well until it becomes creamy and smooth. Cold yogurt tastes great in chaat. Now, warm the samosas slightly until they become crispy.

Take a wide plate and place two samosas on it, breaking them slightly in the middle. Don't mash them too much; just break them enough to allow the spices and yogurt to penetrate. If you like, you can also add some boiled chickpeas or black chickpeas to the samosas.

Now pour a generous amount of beaten yogurt over the samosas. Then, top with 2-3 teaspoons of green chutney and sweet tamarind chutney to taste. You can adjust the amount of chutney according to your taste.

Sprinkle a pinch of red chili powder, black salt, roasted cumin powder, and plenty of chaat masala on top. These spices give the chaat its authentic street-style flavor.

Top with finely chopped onions and coriander leaves. Finally, garnish with a generous amount of gram flour sev and a few pomegranate seeds. Your hot and spicy 'Dahi Samosa Chaat' is ready!

Pro-Tips
Crisp - If the samosas are cold, reheat them in the oven or air fryer to make them crispy again.

Fresh Chutney - The true flavor of chaat comes from freshly made green chutney. Be sure to add lemon juice.

Consistency of curd – Do not keep the curd too thin; thick curd gives a rich texture to the chaat.

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