Samosa Chaat

Ingredients

• 8 store-bought or homemade vegetable samosas
• 2 cups cooked chickpeas
• 1 small onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt, to taste
• 1 cup plain yogurt, whisked smooth with a pinch of salt
• 1/2 cup tamarind chutney
• 1/2 cup mint-cilantro green chutney
• 1/2 cup sev (crisp chickpea noodles)
• 1 small red onion, finely diced, to garnish
• 2 tbsp chopped cilantro, to garnish
• Chaat masala, to garnish

Before you cook

• Finely chop the onion and tomatoes for the chickpea curry.
• Whisk the yogurt with a pinch of salt until smooth.
• Warm the samosas in the oven at 180°C for 10 minutes if they are not freshly fried.

Steps

1. Heat a little oil in a pan over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds.
3. Add the chopped onion and cook until softened, about 4 minutes.
4. Stir in the turmeric and red chili powder.
5. Add the chopped tomatoes and cook until they break down into a sauce, about 6 minutes.
6. Stir in the cooked chickpeas and garam masala.
7. Mash some of the chickpeas lightly with the back of the spoon.
8. Season with salt and simmer for 5 minutes, then keep the curry warm.
9. Spoon a bed of the warm chickpea curry onto each serving plate.
10. Break 2 samosas into 3 or 4 rough pieces each and place them on top of the curry.
11. Drizzle the whisked yogurt generously over the samosas.
12. Drizzle the tamarind chutney over the top.
13. Drizzle the green chutney over the top.
14. Scatter the sev, diced red onion and chopped cilantro over everything.
15. Finish with a light sprinkle of chaat masala and serve immediately while the samosas are still warm.