A very special recipe for Diwali ( or any other time) from ” Zaika” by Romy Gill. Romy has a restaurant in Thornbury near Bristol which has been on my go to list for a while. The story goes that when restaurant critic Grace Dent of the Guardian was asked what her desert island dish would be she said Romy Gill’s Samosa Chaat. I need say no more! If you cannot get Haldiram’s Aloo Bhujia ( try supermarkets or Indian grocery stores) then you can use roasted peanuts. You can also use any vegetable samosas if you dont want to make them yourself.
Cook the diced potatoes in a pan of boiling water until just cooked through. Drain, then mix the cooked potato cubes with the chickpeas in a large mixing bowl together with a handful of the coriander. Set aside.
Squash the samosas on a large serving plate . Place 2 tablespoons of the potato and chickpea mixture on top, then drizzlle over the yoghurt.
Then drizzle over 3 tsps of the tamarind and date chutney and the 2 tsps of Mint and coriander chutney. Add 2 handfuls of the Aloo Bhujia.
Sprinkle over 2 tsps of pomegranate seeds and a further 2 tsps of the tamarind chutney. Put 2 tsps of the remaining coriander on top to finish.
Place in the middle of the table for everyone to help themselves.