Samosa Chaat

21 Aug

Chaat or chat is a family of savoury snacks that originated in India, typically served at the roadside from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal and Bangladesh. There are many variations. The recipe below is using samosas as a base but my friend Monica has given me another recipe that has potato patties as a base. It sounds delicious and, when I have made it, I will add the recipe to my blog so you can all enjoy it.

Chickpea Curry Serves 2 hungry people

  • 4 tablespoons vegetable oil
  • ¾ teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • ¾ tablespoon ginger and garlic paste
  • 1 birds eye green chilli, finely chopped
  • 200g can chopped tomatoes, pureed
  • ¾ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¾ teaspoon cumin powder
  • 20g butter
  • ¾ teaspoon of salt to taste
  • 250g chickpeas from a tin, drained
  • 80ml water
  • ¾ teaspoon pomegranate molasses
  • ¼ teaspoon raw mango powder
  • 2 tablespoons fresh chopped coriander
  • ¾ teaspoons garam masala
  1. Heat the oil in a saucepan and then add the cumin seeds and sizzle for about thirty seconds
  2. Then add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 5-7 minutes on a medium heat
  3. When the onions are golden brown, add the ginger and garlic paste and green chilli to the onions and cook for about a minute
  4. Add blended plum peeled tomatoes to the saucepan together with the turmeric, red chilli powder, cumin powder, salt and butter
  5. Cover saucepan and cook masala for a good 10 minutes (stirring in-between), add water if masala starts to dry up
  6. Once masala is sizzling and the butter and oil has seeped from the edges, add drained chickpeas, mango powder and pomegranate molasses together with the water for moisture, cook for a 3-4 minutes
  7. Add final touches of garam masala and chopped coriander, cook for a final 1-2 minutes and remove from the heat.

Construct the Chaat

  • 5 Vegetable Samosas, cooked and hot
  • ½ Medium Red Onion, finely chopped
  • Chickpea curry
  • A drizzle of Tamarind sauce
  • 3 Tablespoons natural Greek Yoghurt, seasoned with 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon black pepper
  • 2 tablespoons fresh Coriander, finely chopped
  • 1 Tablespoon Nylon Sev, optional, garnish
  1. Cut the samosas into bite sized pieces and share between 2 bowls
  2. Sprinkle over a dessert spoon full of chopped red onions
  3. Spoon over some chickpea curry
  4. Add a tablespoon of seasoned yoghurt
  5. Drizzle over tamarind sauce
  6. Garnish with coriander and a tablespoon of nylon sev
  7. Serve
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