13/08/2025
Samosa Chaat
By

Samosa Chaat

  • Tim Bone & Jacqueline Alwill
  • 40 minutes
  • 4

INGREDIENTS:

  • 1 tbsp extra virgin olive oil
  • 250g Haldiram's 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 (chutneys included in the pack of samosas)

METHOD

1

Preheat oven to 180°C

2

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.

3

While the curry is cooking, place thawed samosas on an oven tray and bake for 14-16 minutes or until golden brown.

4

For the raita, mix all ingredients together in a bowl.

5

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.

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