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Samosa Chaat Pizza

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The Perfect Indian Inspired Pizza

Where can you find the BEST Indian-fusion pizza near you? In your own kitchen, that’s where! This mouthwatering, sweet & savory, Samosa Chaat Pizza is a flavor explosion!

Samosa Chaat Pizza is a THING, and it’s the BEST thing you need in your life immediately! I was hoping to get this recipe on the blog for Thanksgiving, but Christmas is still around the corner so if you’re hosting- add this to the menu! This recipe starts with a basic pizza crust (store-bought to make life easier but feel free to make your own dough if you wish), but it’s topped with a savory potato masala, sweet chutney, cilantro chutney, and yogurt sauce for an indescribably delicious dish! Honestly, this is just good ol’ comfort food you will crave over and over!

Pizzas are such an easy and delicious party food, especially if you can get your hands on my favorite Stone Fire Pizza Crust! The pre-made crusts make life a lot easier! Trader Joe’s also sells them if you have one near you. You can also make these on individual Stone Fire Naan (just crisp them up in the oven first), for a great individual serving option.

I call this “Samosa Chaat Pizza,” but of course there is no chole (chickpea/channa masala) but you have all of the chutneys and toppings that you would normally find in a chaat! This vegetarian pizza recipe is simply my take on a version of street-food samosa chaat that involves zero deep frying and is easy to serve to a crowd.

I hope you guys enjoy this recipe – it was a major hit in our home! Make this and tag me @thechutneylife – I truly want to see your cooking creations! Happy Eating!

You Can Never Have Enough Yummy Pizza Recipes So Here Are Some More:

Chili Paneer Pizza

Naan Pizza with Whipped Ricotta and Spicy Broccoli

Chicken Tikka Pizza with Curry Lime Yogurt

Here is how you can prep this in advance:

  • You can make the chutneys 2-3 days ahead of time and even make the potato mixture the night before and then just bring it to room temp before baking the pizza the day you’re serving it!
  • You can dice the onion the night before and keep it in an air tight container to remain fresh
  • Store-bought pizza crusts save so much time! You can crisp it up a few hours ahead and then layer on the toppings and continue the recipe as normal.
  • Put your chutney in squeeze bottles! This allows people to drizzle on however much they want with every bite!
  • If you haven’t already tried it- my Tamarind Date Chutney from Williams Sonoma is a perfect way to make this authentic, and save time! It has that delicious, homemade flavor !

Does this get served hot or cold?

This will be delicious served room temperature which is why it’s such a great recipe to make for a party! It does not need to be hot and will not get soggy quickly! You can cut them into mini squares for the perfect bite!

How else can I serve this recipe?

For the same taste but a different mini version- you can layer everything onto mini naan dippers or into mini phyllo cups!

How Long Will Leftover Pizza Last?

Most pizza will last up to 4 days if kept when sealed in an air-tight container in the fridge. The difference between this Indian-inspired pizza and classic American take-out pizza is that the flavors of the chutneys will continue to meld and may even be better eaten as leftovers!  Just pop it in the air fryer or oven for a quick little re-fresh!

What Can I Serve with Samosa Chaat Pizza?

This complex, flavorful pizza can stand alone as a meal (it’s so healthy and well-rounded!) or it can be served with side dishes, as a snack or party appetizer! If you’re serving this pizza for dinner, try it with a bowl of Creamy Cauliflower Soup or my Instant Pot Minestrone a la Vodka!

Samosa Chaat Pizza

Samosa Chaat Pizza

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SERVES: Makes 4 Pizzas
PREP TIME: 60 mins
COOK TIME: 20 mins
TIME: 1 hour, 20 mins
The Chutney Life

Ingredients


  • 1 tsp cumin seeds

  • 1 tsp mustard seeds

  • 3 green chilis, finely minced

  • 2 cloves garlic, grated

  • 2 tsp coriander-cumin powder

  • 1 tsp chili powder

  • 1 tsp fennel powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • 1 tsp amchur powder

  • 1 tsp chat masala

  • 1/4 cup finely chopped cilantro

  • 1 small onion, finely diced

  • 4 medium potatoes, boiled, peeled and mashed by hand (do not puree or blend)

  • 3 tbsp vegetable or canola oil

  • 2 pizza crusts ( I use Stone Fire Pizza Crust, but Pillsbury Refrigerated Pizza Crust
    works well too)

  • 2-3 cups mozzarella cheese

  • 1 package thin/fine sev ( I like Garvi Gujrat Bhel Sev)

  • 1/2 cup pomegranate arils

  • cilantro, for garnish

  • 1.5 tsp salt (adjust as needed)


Quick Sweet Chutney:


Combine the following ingredients in a bowl:

  • 1/2 cup Apple butter

  • 1 teaspoon coriander cumin powder

  • 1 teaspoon chili powder

  • 6 tbsp water

  • Pinch of Salt


You can also purchase my Tamarind Date Chutney for a more authentic and homemade taste!

Cilantro Chutney


In a blender, combine the following:

  • 2 bunches cilantro, chopped roughly (bottom 2-3 inches of stems removed)

  • 1/2 cup mint leaves

  • 6 cloves garlic, peeled

  • 3 jalapenos, roughly chopped (serranos for more spice)

  • 1 tsp cumin powder

  • 1/2 of a lime, squeezed

  • 3 tbsp peanuts,plain unsalted & skins removed

  • 1/4 tsp salt *or to taste*

  • 2-3 Tbsp of water as needed for smooth consistency


Yogurt Sauce:


Combine the following:

  • 1/2 cup plain full fat yogurt

  • 1/2 tsp cumin

  • 1/2 tsp chili powder

  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees.
  2. Add the boiled potatoes to a large wide bowl and add the following ingredients: turmeric, chili powder, coriander-cumin powder, amchur powder, chat masala, fennel powder, garam masala, cilantro, and salt to taste. Using your hands or a potato masher, gently combine the spices into the potato mixture so they are evenly distributed. Taste and adjust seasonings as needed. (size of potatoes may alter this recipe).
  3. Heat a large pot over medium high heat and add oil. Once oil is hot, add the cumin and mustard seeds. Once they begin to splutter, add the green chilis and the hing. Stir for 30-60 seconds being careful the cumin does not burn or brown too much.
  4. Add the garlic and stir for a few minutes until it is fragrant. Add the potatoes to the pot, and mix well. Remove from heat and set aside.
  5. For a crispier pizza crust (if you're using ready made crust), brush the crust lightly with oil and place in the oven for 5-6 minutes directly on the rack. Remove from oven, let cool. If you're using fresh dough, bake the pizza crust about 75% of the way and then add the toppings.
  6. Assemble by the pizza by gently spreading the potato mixture evenly over the crust. It may be easier to use your hands and use a gentle patting motion to do this.
  7. Once you've evenly spread the potato mixture, top evenly with mozzarella cheese and bake in the oven on a tray for about 8-10 minutes or until the cheese has melted. If you like a crispier golden crust and browned cheese- broil the pizza on low for 2-3 minutes until cheese is slightly browned and edges of pizza crust are golden.
  8. Remove pizza from oven drizzle with all three of the sauces, top with fine sev, finely chopped onions, chopped cilantro and handful of pomegranate. Enjoy hot and fresh!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Thanks for sharing this recipe I definitly will be making this

Hi Payal, this looks delicious and we’re actually making it right now! A few questions:

1) when you say chili powder, do you mean American chili powder (used for chili) or cayenne pepper?
2) Is it just a pinch of hung in the potatoes? I didn’t see the measurements listed in the ingredients.
3) Can we substitute 2 tsps of coriander-cumin powder with 1 tsp of cumin and 1 tsp of coriander?

Thank you so much for sharing your delicious recipes with us! Your tandoori veggie quesadillas have become a staple in our household.

So sorry, Palak!! I just realized I accidentally called you Payal ??‍♀️

Just made this tonight! So delicious ? (also made one pizza with Amul cheese)

Thank you!!

Can’t wait to try this recipe!

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