RECIPE
Simple & Easy Samosa Chaat
This quick and easy recipe uses our Surti Indian samosas in a fun and filling way. Deconstructed samosas topped with a hearty chickpea gravy and a sprinkle of salad and sauces - your family & friends will be impressed when you whip this one out. The recipe has been curated with simple ingredients usually found in your pantry. The best part is that it only takes 30 minutes to make!
Time 30 minutes
Difficulty Easy
Servings 4
Ingredients
Sweet & Sour Chutney (see recipe below)
Chickpea gravy (see recipe below)
Unsweetened yoghurt
Sev (chickpea noodles) or bhuja mix
Chopped coriander, red onion & fresh tomato
Sweet & Sour Chutney
1 cup water
100 g seedless dates
1/2 tsp salt
1/4 tsp red chilli powder
1 tsp golden syrup
1 tsp lemon juice
Chickpea Gravy
1 can of chickpeas
2 tablespoons oil
1 cup finely chopped onions
2 tsp of crushed ginger & garlic
1/4 tsp turmeric powder
1/2 to 1 tsp red chilli powder
1 tsp salt
1/4 to 1/2 tsp garam masala (optional)
1/2 cup chopped tomatoes
1 tablespoon sugar
Half a lemon (optional)
Method
(1) Prepare the Sweet & Sour Chutney
This is an express recipe for making the sweet & sour chutney, also called “imli chutney”. It’s traditionally made with dates, tamarind (“imli”), jaggery & spice, but we’ve curated this recipe so that we can use our usual contenders in our pantries!
Boil the dates & water in a pot for 5 minutes.
Cool for 10 – 15 minutes.
Blend in a food processor until smooth.
Add salt, red chilli powder, golden syrup and lemon juice to mixture & mix well.
PRO TIPS:
The key to this samosa chaat (and chaats in general) is a GOOD TASTY chutney! So if you like, you can adjust the amount of red chilli powder, depending on the spice level you like.
If you’re finding the chutney a bit thick and difficult to drizzle, add 1/4 cup water and mix well. If you like a smooth consistency, you can also sieve the chutney.
Chill in the fridge for 3-4 weeks, provided you store it in a clean moist-free glass jar and handle it with clean spoons.
You can use this chutney as a dip for the samosas, or any other deep-fried snack.
(2) Cook the chickpea gravy
This is a simplified version of a “Chole” so if you do want to level up with your curry making skills, we will be posting an elevated recipe soon.
Saute the onions in oil for 5 minutes in a medium saucepan until the onions are transparent.
Add the ginger & garlic. Saute for 2 minutes.
Add the rest of the spices & salt and cook for a minute. Be careful of burning the spice, so keep stirring continuously.
Add the chopped tomatoes. Cook till the tomatoes soften and the oil releases from the side. This takes about 4 minutes.
Drain and rinse the canned chickpeas and add to the gravy. Add 1 cup of water and mix.
At this point, if you want to add more spice, add a bit more chilli to your preferred taste. There are many other types of spices that go well with this gravy, such as coriander powder and cumin powder. If you have some handy, pop 1 teaspoon on each in.
Simmer until the gravy becomes slightly thick.
Squeeze a bit of lemon juice (or lime juice) and add sugar.
Garnish with chopped coriander if you have any at home.
PRO TIPS:
The consistency of this gravy is best not too thick, so rehydrate with water if required.
If you have leftovers of the gravy, it’s delicious with a few hot rotis/chappatis/naans or rice.
(3) Assemble
Bake the samosas as per the instructions on the pack.
For each bowl, break up one samosa and place at the bottom of the bowl.
Assemble in the following order:
a generous ladle of gravy
a sprinkle of red onion & tomato
a drizzle of chutney & yoghurt
a sprinkle of sev & coriander
PRO TIPS:
Everyone likes a different proportion of gravy to toppings. So adjust the amount of each topping according to what you like.
Add a bit of water to the yoghurt if you’re finding it hard to drizzle.
Other toppings that you can add include: pomegranate, “papdi” (crispy mini pastries), “puri” (crispy round pastries) and any other salad toppings you like. We quite like adding diced cucumber & capsicums too! Not traditional, but still delicious!
Other sauces you can add include: green mint coriander chutney & chilli garlic chutney. You can also season the yoghurt with a pinch of salt and cumin powder for an added taste.
Other seasonings you can sprinkle are chaat masala and black salt.
Need to restock your freezer with fresh samosas?
Find the nearest stockist. We don’t just stock the classic Vegetable samosas, but also the crowd-favourite Butter Chicken, the tasty Lamb and the Spiced Chicken!
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