Samosa Chaat

Tangy, spicy Samosa Chaat! Spicy Chole (chickpeas) are served with Samosa and drizzles of spiced Yogurt and Chutney. This popular Indian street food is a favourite way to enjoy Samosa!
Chaat means "finger licking" and this dish courtesy of Dipna Ananad certainly will make you wish to lick your fingers afterwards


6 Meat or Vegetable Samosas
5 Tbsp Tamarind chutney
5 Tbsp Yoghurt, seasoned with 1 Tsp Cumin, ½ Tsp Salt and ¼ Tsp Black Pepper
½ Medium Red Onion, finely chopped
8 Tsp Bombay Mix
15 g Coriander, finely chopped
1/2 Pomegranate, pearls
1 Tbsp Nylon Sev

For the Chickpea Curry

4 Tbsp Sunflower Oil
1 Tsp Cumin Seeds
1 Onion, finely chopped
1 Tbsp Ginger and Garlic Paste
1 Green Chilli, finely chopped
200g Tomato Pasata
1 Tsp Turmeric
½ Tsp Chilli Powder
1 Tsp Cumin Powder
25 g Unsalted Butter
1 Tsp of Salt, or to taste
250 g tin of Chickpeas
80 ml Water
1 Tsp Anardana powder (raw pomegranate seed powder)
¼ Tsp raw Mango Powder
15 g Coriander, chopped
1 Tsp Garam Masala


For the Chickpea Curry

Heat the Oil in a saucepan and then add the Cumin Seeds and sizzle for about thirty seconds
Add the chopped Onions to the saucepan and cook until the Onions are golden brown, this should take about 10-12 minutes on a medium heat
When the Onions are golden brown, add the Ginger and Garlic paste and Green Chillies to the Onions and cook for about a minute
Add thew Tomato Passata to the saucepan together with the Turmeric, Chilli Powder, Cumin, Salt and Butter
Cover saucepan and cook masala for a good 10 minutes (stirring in-between), add water if masala starts to dry up
Once masala is sizzling and the butter and oil has seeped from the edges, add drained Chickpeas, Mango Powder and Anardana Powder together with the water for moisture, cook for a 3-4 minutes
Add final touches of Garam Masala and chopped Coriander, cook for a final 1-2 minutes and remove from the heat

To construct the Chaat

Crush/cut samosa into ¾ pieces and put into bowl
Sprinkle over some chopped Red Onions
Spoon over the Chickpea Curry
Drizzle over some seasoned Yoghurt, use a squeezy bottle if preferred
Drizzle over Tamarind on top of the Yoghurt, use a squeezy bottle if preferred
Spoon over some Bombay mix
Garnish with Coriander and a few Pomegranate Pearls and Nylon Sev
Serve and enjoy

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