Samosa Chaat
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Serves 4 · Ready in 40 min
Samosa Chaat is the ultimate comfort food packed with bold Indian flavors and irresistible textures. Crispy samosas are topped with creamy yogurt, tangy chutneys, spiced chickpeas, fresh herbs, and a sprinkle of crunchy sev for the perfect balance of savory, sweet, and spicy.
Recipe
Serves 4 · Total 40m
Ingredients
- 1 tbsp extra virgin olive oil
- 250g cocktail samosa, thawed
For the Chickpea Curry
- 1 brown onion, diced
- 2 cm piece ginger, peeled and finely grated
- 2 garlic cloves, finely chopped
- 1 tbsp garam masala
- 1 tsp sweet paprika
- ¼ tsp red chilli powder
- Pinch of salt and pepper
- 2 cups pureed tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
For the Raita
- ½ cup natural yoghurt
- ½ small Lebanese cucumber, grated and liquid squeezed out
- 1 tbsp mint, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 pinch ground cumin
- Pinch of salt and pepper
To Garnish
- Fresh chopped mint leaves
- ¼ cup pomegranate seeds
- Tamarind chutney and mint chutney, to serve
Method
- Preheat oven to 180°CTo make the curry, heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring for 2 minutes. Add the chickpeas, ginger, garlic, garam masala, chilli powder and paprika. Cook, stirring for 2 minutes. Add the pureed tomatoes and simmer the curry for 10 minutes to develop flavour. Check for seasoning.
- To make the curry, heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring for 2 minutes. Add the chickpeas, ginger, garlic, garam masala, chilli powder and paprika. Cook, stirring for 2 minutes. Add the pureed tomatoes and simmer the curry for 10 minutes to develop flavour. Check for seasoning.
- For the raita, mix all ingredients together in a bowl.
- To assemble the samosa chaat, in a serving dish, place curry on the bottom. Tear samosas and place them on top. Drizzle over the raita, tamarind chutney and mint chutney. Sprinkle with pomegranate seeds and chopped mint.