Samosa Chaat (10)

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.

Samosa Chaat (10)
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    Samosa Chaat (10)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. 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.
      2. Squash the samosas on a large serving plate . Place 2 tablespoons of the potato and chickpea mixture on top, then drizzlle over the yoghurt.
      3. 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.
      4. 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.
      5. Place in the middle of the table for everyone to help themselves.
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