Samosa Chaat

Serves 4

Time 40 minutes

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°C

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.

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

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.