Samosa Chaat – Starter

Ingredients – Severs 2:

• 1 samosa
• 1 tin of chickpeas
• 1 chopped tomato
• 100g of tamarind pulp or 1/4 of a block of tamarind or 1 ½ tbsp. of tamarind concentrate 1 tbsp. of sugar 
• ½ -1 green chilli (finely chopped)
• medium potato, boiled and chopped into 1 cm cubes
• 1 red or white chopped onion 
• 1 tbsp. of chaat masala (or to taste)
• salt (to taste)
•   1.tbsp. of lemon or lime juice 
• cup of water
•     1 tbsp. of chopped fresh coriander 
• 1 tbsp. of fine sevia (optional)
• ½ cup of yoghurt (optional)
• 1 tsp of sugar if using yogurt
• Pomegranate seeds (optional)
• 2 tsp. tamarind chutney (see separate recipe)
• 2 tsp. green chutney (see separate recipe)

Other Ingredients:

• chaat masala powder, to sprinkle
• 1tbsp. of oil
• 1 egg, beaten (optional

Method: 

1. If you are using a block of tamarind, soak the tamarind in a cup of water for a few minutes then place that solution in a pan and allow it to boil.
2. Turn the heat down and simmer for 10 minutes.
3. Add 1 tablespoon of sugar and cook for few minutes.
4. Strain the tamarind, keeping the pulp for the chaat and discard the waste.
5. In a bowl add the drained chickpeas.
6. Now add the chopped tomato, the chopped chilli (save a ¼ spoon for later), the chaat masala, the tamarind pulp and the lemon juice. Mix everything together for a few minutes until the spices have blended.
7. Add the potatoes and stir them in gently. This is your channa chaat ready.

Assemble samosa chaat just before serving

1. Get a serving bowl and pour in 1 cup of the channa chaat.
2. Roughly break a samosa into 2 and place it above the channa chaat.
3. Top with 1-2 tsp of tamarind chutney and 1-2 tsp of green chutney.
4. Sprinkle ¼ tsp of chopped green chilli (optional) on top
5. Whisk the yoghurt with 1 tablespoon of water and tsp of sugar, and pour on top of the mixture. (optional)
6. Now top with 2 tbsp fine sevia and coriander leaves.
7. Sprinkle the top with pomegranate seeds if you like