I married the crunchy, savory charm of samosas with a tater tot hotdish base to create a bold mashup perfect for Indian Party Food Ideas.

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I love turning street food into something you can slap on a weeknight family table, and this Samosa Chaatdish is exactly that kind of trouble. Crisp frozen tater tots stand in for the fried pockets while tangy plain yogurt softens the heat and somehow ties it all together.

There’s tang, crunch, sweet and spicy all fighting for your fork, and it somehow works every time. It’s loud, a little messy and totally shareable so I bring it to get togethers as Indian Party Food Ideas and I often stash a version for busy nights as Make Ahead Indian Meals.

Try it if you like bold, no fuss flavor.

Ingredients

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Frozen tater tots: crunchy carb base, comforting, higher in calories.
Boiled potatoes: creamy mash, provides fiber and potassium, very filling.
Green peas: protein and fiber, little sweetness, adds fresh color.
Yogurt: tangy cream, provides protein and probiotics, cools spicy bites.
Tamarind date chutney: sweet sour tang, fruity notes, balances spice.
Cilantro mint chutney: herby zesty heat, bright freshness, slightly spicy.
Sev: crunchy gram flour strands, salty topping, adds bold texture.
Spices like cumin and garam masala add warm, savory aroma.
Lemon juice: bright acidity, lifts flavors, balances richness and salt.
Roasted peanuts: crunchy nutty protein, extra texture, adds salty richness.

Ingredient Quantities

1 lb frozen tater tots

3 medium potatoes, boiled and roughly mashed (about 3 cups)

1 cup frozen green peas, thawed

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon chaat masala

1/2 teaspoon amchur powder (dry mango powder), optional

1/2 teaspoon salt or to taste

1 small red onion, finely chopped (about 3/4 cup)

1 medium tomato, finely chopped

2 green chilies, finely chopped optional

1 cup plain yogurt lightly beaten

1/2 cup tamarind date chutney

1/2 cup cilantro mint chutney

1 cup sev or crunchy gram flour noodles

1/4 cup fresh cilantro, chopped

Juice of 1 lemon (about 2 tablespoons)

2 tablespoons roasted peanuts or chopped roasted cashews optional

How to Make this

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1. Preheat oven to 425F and bake 1 lb frozen tater tots on a rimmed sheet until very crisp, about 20–25 minutes, flipping once; or air fry 15–20 minutes. For extra crunch broil 1–2 minutes at the end but watch them closely.

2. While tots cook, heat 2 tablespoons vegetable oil in a skillet over medium heat, add 1 teaspoon cumin seeds and let them sputter for a few seconds so they release aroma.

3. Add 1 small finely chopped red onion and 2 chopped green chilies if using, saute till soft and slightly golden, then stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 teaspoon red chili powder and toast briefly so the spices bloom.

4. Add 1 medium finely chopped tomato and cook until it breaks down and is saucy, then stir in 1 cup frozen green peas (thawed) and cook a couple minutes.

5. Fold in 3 cups roughly mashed boiled potatoes, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1/2 teaspoon amchur powder if using, and about 1/2 teaspoon salt; mix gently so you still have some potato texture, heat through and taste for seasoning.

6. In a shallow baking dish or large serving platter layer: half the crisp tater tots, spread the potato-pea mixture evenly, then top with the remaining tater tots; this makes it feel like a samosa-stuffed hotdish.

7. Lightly beat 1 cup plain yogurt and spoon it over the top to coat the tots a bit, then drizzle 1/2 cup tamarind date chutney and 1/2 cup cilantro mint chutney in zigzags so each bite gets sweet and tangy hits.

8. Finish with 1 cup sev sprinkled generously, 1/4 cup chopped fresh cilantro, 2 tablespoons roasted peanuts or chopped roasted cashews if using, a squeeze of juice of 1 lemon and an extra pinch of chaat masala if you like.

9. Serve immediately so the sev stays crunchy; if you must wait, keep chutneys and yogurt separate and assemble just before serving.

Equipment Needed

1. Rimmed baking sheet (for baking tots) or air fryer basket
2. Oven or air fryer
3. Large skillet 10 to 12 inch
4. Mixing bowls, at least two (one for potatoes one for yogurt)
5. Wooden spoon or heatproof spatula for sautéing and folding
6. Shallow baking dish or large serving platter to assemble the hotdish
7. Measuring spoons and measuring cups
8. Chef’s knife and cutting board
9. Whisk or fork to beat the yogurt plus a spoon for drizzling the chutneys

FAQ

Q: How do I keep the tater tots nice and crispy?

Bake or air fry them until golden, spread in a single layer so they crisp up. Assemble the chaat just before serving so tots dont sit under yogurt too long. If made ahead, re-crisp leftovers in a 400 F oven for 5 to 8 minutes.

Q: Can I skip frozen tots and just use the boiled potatoes?

Yes, but texture changes. Make small patties or bite sized balls from the mashed spiced potatoes and pan fry or bake till browned. They wont be exactly like tots but still tasty.

Q: How do I make this dairy free or vegan?

Swap plain yogurt for unsweetened coconut or cashew yogurt, check chutneys for honey, and use vegan sev or skip it. Most other ingredients are already vegan, just taste and adjust seasonings.

Q: My family cant handle spicy food how do I tone it down?

Cut the red chili powder and skip or reduce green chilies. Add a little extra tamarind chutney or a touch of sugar to balance any residual heat. You can always serve chutneys on the side so people add what they want.

Q: How long will leftovers keep and how should I reheat them?

Store components separately in airtight containers for up to 2 days. Keep tots and sev apart from yogurt and chutneys. Reheat tots in the oven or air fryer to bring back crispness, then assemble just before serving.

Q: Can I prep this ahead for a party?

Totally. Make chutneys, spice the mashed potatoes, chop onions and cilantro a day ahead. Cook the tots right before guests arrive and assemble bowls quickly. That way nothing gets soggy and you wont be stuck in the kitchen.

Samosa Chaatdish Recipe (Indian Tater Tot Hotdish) Substitutions and Variations

Tater tots: swap with frozen hash brown patties, or roast 1 lb small diced potatoes tossed with oil and salt until crispy. They give the same crunchy base, just a bit more rustic.
Plain yogurt: use Greek yogurt thinned with a splash of water or milk for the same drippy texture, or sour cream if you like tangier. For dairy free try plain unsweetened coconut yogurt.
Tamarind date chutney: mix tamarind paste with warm water and brown sugar or jaggery to taste, or use a store bought sweet tamarind chutney. In a pinch a little ketchup + brown sugar + lemon works ok.
Sev: replace with crushed plain potato chips, crunchy fried onion strings, or crushed crispy ramen for that salty crunch and texture contrast.

Pro Tips

1. Make the tots stay crisp longer: toss frozen tots very lightly with a teaspoon of cornstarch and a tablespoon of oil before cooking, or if they get soggy after layering just give them a quick reheat in the oven or air fryer for a few minutes. I do this all the time, it really helps.

2. Keep the crunchy stuff separate till the last second. Hold back the sev and any crunchy nuts and add them only when you are ready to serve, otherwise they go limp fast. If you must prep ahead keep the chutneys and yogurt in jars so you can drizzle them right before eating.

3. Fix the yogurt and chutney textures fast: beat the yogurt smooth then thin it with a tablespoon of water if it wont drizzle, and taste the chutneys first. If tamarind is too sharp add a pinch of sugar, if mint chutney is bland add a squeeze of lemon. Small tweaks make the whole dish sing.

4. Watch the balance of salt and acid. Taste the potato mixture before assembling, add salt or a little extra chaat masala if it feels flat, and always squeeze the lemon at the end not at the start, its a brightness that can disappear if cooked too early.

Samosa Chaatdish Recipe (Indian Tater Tot Hotdish)

Recipe by Jot Punji

0.0 from 0 votes

I married the crunchy, savory charm of samosas with a tater tot hotdish base to create a bold mashup perfect for Indian Party Food Ideas.

Servings

servings

Calories

471

kcal

Equipment: 1. Rimmed baking sheet (for baking tots) or air fryer basket
2. Oven or air fryer
3. Large skillet 10 to 12 inch
4. Mixing bowls, at least two (one for potatoes one for yogurt)
5. Wooden spoon or heatproof spatula for sautéing and folding
6. Shallow baking dish or large serving platter to assemble the hotdish
7. Measuring spoons and measuring cups
8. Chef’s knife and cutting board
9. Whisk or fork to beat the yogurt plus a spoon for drizzling the chutneys

Ingredients

1 lb frozen tater tots
3 medium potatoes, boiled and roughly mashed (about 3 cups)
1 cup frozen green peas, thawed
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon chaat masala
1/2 teaspoon amchur powder (dry mango powder), optional
1/2 teaspoon salt or to taste
1 small red onion, finely chopped (about 3/4 cup)
1 medium tomato, finely chopped
2 green chilies, finely chopped optional
1 cup plain yogurt lightly beaten
1/2 cup tamarind date chutney
1/2 cup cilantro mint chutney
1 cup sev or crunchy gram flour noodles
1/4 cup fresh cilantro, chopped
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons roasted peanuts or chopped roasted cashews optional

Directions

Preheat oven to 425F and bake 1 lb frozen tater tots on a rimmed sheet until very crisp, about 20–25 minutes, flipping once; or air fry 15–20 minutes. For extra crunch broil 1–2 minutes at the end but watch them closely.
While tots cook, heat 2 tablespoons vegetable oil in a skillet over medium heat, add 1 teaspoon cumin seeds and let them sputter for a few seconds so they release aroma.
Add 1 small finely chopped red onion and 2 chopped green chilies if using, saute till soft and slightly golden, then stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 teaspoon red chili powder and toast briefly so the spices bloom.
Add 1 medium finely chopped tomato and cook until it breaks down and is saucy, then stir in 1 cup frozen green peas (thawed) and cook a couple minutes.
Fold in 3 cups roughly mashed boiled potatoes, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1/2 teaspoon amchur powder if using, and about 1/2 teaspoon salt; mix gently so you still have some potato texture, heat through and taste for seasoning.
In a shallow baking dish or large serving platter layer: half the crisp tater tots, spread the potato-pea mixture evenly, then top with the remaining tater tots; this makes it feel like a samosa-stuffed hotdish.
Lightly beat 1 cup plain yogurt and spoon it over the top to coat the tots a bit, then drizzle 1/2 cup tamarind date chutney and 1/2 cup cilantro mint chutney in zigzags so each bite gets sweet and tangy hits.
Finish with 1 cup sev sprinkled generously, 1/4 cup chopped fresh cilantro, 2 tablespoons roasted peanuts or chopped roasted cashews if using, a squeeze of juice of 1 lemon and an extra pinch of chaat masala if you like.
Serve immediately so the sev stays crunchy; if you must wait, keep chutneys and yogurt separate and assemble just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.