This is a traditional Indian street food served up in a fast-casual setting at Dash & Chutney, a vegan restaurant at the Chattahoocheee Food Works food hall in Atlanta.
Chef Palak Patel makes samosas with a flaky pastry stuffed with potatoes and peas seasoned with cumin and then fried. Those are chopped up and topped with chana masala, a stew made by simmering chickpeas with ground asafoetida, tomatoes, tomato paste, cumin, coriander, pomegranate powder, cayenne pepper and ginger.
That’s topped with green chutney made by combining cilantro, lemon, cumin, chile and salt, which is meant to bring heat and herbaceous notes, along with a sweet apple butter chutney made with apples, black salt, sugar, cayenne, salt and lemon juice, and a non-dairy coconut yogurt. It’s finished with cilantro, onions and pomegranate seeds.
“While samosa chaat is a quintessential street food dish from India, at Dash & Chutney we layer all the components together and make it easy for guests to eat,” Patel said. “It’s entirely vegan and the fresh pops of pomegranate really make it stand out.”