Description
This bold and comforting Samosa Chaatdish blends the vibrant spices of Indian samosas with the hearty, nostalgic feel of a Midwestern hotdish. With layers of spiced ground beef or lamb, spinach, tomatoes, and crispy tater tots, it’s perfect for feeding a crowd or making ahead. Naturally gluten-free, with optional toppings like Greek yogurt, chutneys, and sev for extra texture and flavor.
Ingredients
Scale
- 4 medium yellow onions, minced finely
- Ghee or olive oil, as needed
- 2 tbsp jalapeños, seeded and minced (about 2 medium peppers)
- 6 garlic cloves, minced
- 4 tsp fresh ginger, minced
- 2 tbsp garam masala
- 2 tsp cumin
- 2 tsp coriander
- 4 tsp turmeric
- 1/2 tsp cinnamon
- 2 lb ground beef or lamb
- Salt and pepper, to taste
- 6 Roma tomatoes, diced
- 2 tbsp tomato paste
- 1 (16 oz) package frozen spinach
- Juice of one lemon
- 1 cup fresh cilantro, chopped (reserve half for garnish)
- 1 cup frozen peas (optional)
- 1 package frozen tater tots (such as Ore Ida)
- 1 cup plain Greek yogurt (optional)
- 1 cup coriander chutney (optional)
- Optional Chaat Toppings:
- Minced red onions
- Sweet tamarind chutney
- Bhel sev (crispy chickpea noodles)
- Sprinkle of chaat masala
- Chana masala (optional)
Instructions
- Prep all ingredients before starting.
- In a large Dutch oven or stockpot, cook the onions over medium heat until they begin to caramelize. Add ghee or oil and a pinch of salt, cooking until deep golden.
- Clear space in the pan and sauté jalapeños, garlic, and ginger for 1–2 minutes until fragrant. Stir to combine.
- Add garam masala, cumin, coriander, turmeric, and cinnamon. Stir well—it will look dry, which is normal.
- Remove half of the onion-spice mixture and set aside. Add half of the ground meat to the pot, season with salt and pepper, and brown thoroughly. Repeat with remaining meat and onion mix.
- Preheat oven to 350ºF (175ºC).
- Stir in diced tomatoes and tomato paste. Add a pinch of salt and simmer on low, covered, for 15–20 minutes until tomatoes break down.
- Add frozen spinach, lemon juice, and half the chopped cilantro. Turn off heat and stir in frozen peas (if using).
- Transfer the mixture to a 9×13″ casserole dish. Top with a single layer of tater tots.
- Bake uncovered for 40–50 minutes, or until tots are golden brown and crisp.
- Garnish with remaining cilantro and any desired chaat toppings before serving.
Notes
- This dish is naturally gluten-free, but make sure your tater tots and chutney are also gluten-free if necessary.
- For added texture, top with crispy chickpea noodles (Bhel sev) or sweet tamarind chutney.
- Frozen peas are optional but add a nice pop of color and sweetness.
- You can prepare the filling ahead of time and assemble the dish just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg