There are many deliciously addictive Indian streetfood stars around, but this lovely dish must be near the top of the list! A bashed up samosa, drenched in a chickpea gravy then adorned with a selection of pickles and relishes to create a crunchy explosion of flavour – what could be better?​ The Indians will always use a balance of relishes – one sweet & sour (usually a tamarind sauce), one fresh and vibrant (often a spicy mint sauce) and one hot and spicy (either chilli sauce or chopped fresh chilli). They will then add sev (the crunchy bit in Bombay mix) and raw onion, pomegranate and more chilli to finish it off. Wonderful. Once you make this for the first time, you will be back again and again! If you have some samosas in the freezer and some of the chickpea gravy handy in the fridge this makes the ultimate snack, as it is quick and easy to put together. Just a note on the samosas – use whichever is your favourite, by all means, but we find the Shan brand Punjabi samosas perfect (find them in the frozen food section of most large supermarkets).
01.
Ingredients
1 tin chickpeas
1 medium onion, minced
2tsp garlic/ginger paste
2 tomatoes, chopped
2tsp Spice Mountain’s chana/chickpea masala blend
1tsp Spice Mountain’s chaat masala blend
Relishes and sauces of your choice
02.
Method
- First make your chickpea gravy – this can be done in advance and kept in the fridge till required.
- In a saucepan saute the onion, garlic/ginger, and tomatoes for 20 minutes or so until golden, then stir in the spices and saute for another few minutes. Add the chickpeas and a cup of water, and simmer the chickpeas for half an hour.
- Heat your samosas in the oven, then place in a shallow bowl. Use a spoon to gently bash the samosas up, then pour a ladle of the chickpea gravy over the top.
- Next drizzle with tamarind sauce, mint sauce and chilli sauce, then top with sev, diced red onion, chopped chilli and fresh coriander, and serve.
