Street Snacks and Sides
Avocado Samosa Chaat: A Mexican-Indian Fusion Street Snack
This dish takes the Mexican form of a Salsa Verde and uses it to carry Indian Chaat logic, replacing tamarind with tangy tomatillos and creamy avocado. It is a warm, vibrant assembly where the sulfuric pop of black salt meets the brightness of lime and coriander.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Prepare the samosas according to package instructions until they are golden and very crispy. While they cook, prepare the chickpea base.
In a small pan, heat a splash of oil over medium heat. Add the whole cumin seeds and wait for them to sizzle and turn aromatic (about 30 seconds). Stir in the chickpeas, crushed coriander seeds, and a pinch of salt. Sauté for 5 minutes just to warm through and coat the chickpeas in the toasted spice oil.
Make the Tomatillo-Mint Salsa (the Mexican form). Place the tomatillos, serrano chili, and cilantro in a blender. Pulse until you have a coarse, vibrant green sauce. Stir in the black salt—this provides the Indian spice logic, adding that essential funky, tangy depth found in traditional chaat chutneys.
Gently fold the cubed avocados with the chaat masala and a squeeze of lime juice in a small bowl. Do not mash them; you want the creamy texture to contrast with the crunch.
To assemble, place two warm samosas on each plate and lightly smash the centers with a fork. Spoon the spiced chickpeas over the top.
Generously drizzle the Tomatillo-Mint Salsa over the chickpeas, then top with the seasoned avocado cubes.
Garnish with finely diced red onion and a handful of Sev or crushed tortilla chips for the final layer of crunch. Serve immediately while the samosas are still hot.
Notes
Toasting the whole coriander seeds before crushing them releases citrusy oils that bridge the gap between the Mexican cilantro and the Indian spices.
If you cannot find black salt (Kala Namak), use a mix of sea salt and a tiny pinch of extra lime zest to mimic the tang.
Make sure the samosas are extra crispy so they don't get soggy too quickly under the salsa.
You can char the tomatillos under a broiler for 5 minutes before blending to add a smoky 'tandoori' depth to the salsa.
