Indian cuisine · Salads & Mezze

Samosa Chaat

Broken-up samosas buried under spicy chickpea curry, cold yogurt and two chutneys.

Ingredients · for 4 servings

• 8 samosas (potato filling, store-bought or frozen)
• 500 g chickpeas (cooked, drained from a jar)
• 1 onion
• 2 tomatoes
• 2 tsp chana masala (or substitute garam masala)
• 1 tsp cumin seeds
• 300 g yogurt
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 2 tsp chaat masala
• 1/2 bunch coriander
• 3 tbsp oil

Instructions

1. Bake or deep-fry the samosas according to the package instructions until golden and crisp, and keep warm until serving.
2. Finely dice the onion, dice the tomatoes and chop the coriander.
3. Heat the oil in a pot, toast the cumin seeds for 30 seconds until they crackle, then fry the onion for 5 minutes until golden.
4. Add the tomatoes and chana masala and reduce for 6–7 minutes until a thick mass forms, then stir in the chickpeas with 200 ml water and simmer for 10 minutes, crushing some of the chickpeas against the side of the pot so the curry thickens.
5. Whisk the yogurt with a pinch of salt and 2 tbsp water until smooth and pourable.
6. Place the hot samosas in deep bowls, roughly break them up with the back of a spoon, top with the chickpea curry, drizzle with yogurt and both chutneys, and serve immediately sprinkled with chaat masala and coriander.