Y’all know what a samosa is, I assume. It’s probably why you’re here in the first place! If you’re new to samosas, they are Indian fried dough pockets filled with veggies (usually potatoes and peas) or meats (usually a spiced, keema-like mixture with lamb or beef).
Chaat is an Indian snack that you’d order from a street vendor or a deli counter somewhere. It involves dressing up something (usually something fried) with all kinds of toppings until it reaches peak snack status of hitting every savory, salty, sweet, spicy, tangy, crunchy, creamy, umami-covered note. By design, chaat has all the qualities that food scientists are trying to mimic when they invent a more addictive potato chip.
Samosa chaat, in particular, is a chopped-up samosa served with typical chaat toppings: chana masala (chickpea stew), raw onions, fresh cilantro, coriander chutney, tamarind chutney, yogurt and bhel sev (crunchy fried chickpea noodle snacks). And then there’s a sprinkle of chaat masala, which is a fairy dust spice blend of about a billion different things that change depending on who is making it.