Zaika by Romy Gill

Author:Romy Gill
Language: eng
Format: epub
ISBN: 9781841883069
Publisher: Orion

Spicy | Sour | Fiery | Hearty

SAMOSA CHAAT

When restaurant critic Grace Dent was asked in the Guardian what her desert island dish would be, she said chef Romy Gill’s samosa chaat – fried, chopped-up samosas with chickpeas, sweet chutneys and yogurt. It’s a big, crunchy, crispy bowl. And it’s delicious. This recipe includes Haldiram’s Aloo Bhujia which are spicy dried noodle pieces. They can be found in most major supermarkets now, online or in your local Indian grocery. You can replace the crunch these provide with toasted peanuts, but trust me, it’s worth getting the real thing!

15 minutes

Serves 10

200g potatoes, peeled and diced

1 quantity Spicy chickpeas

75g fresh coriander leaves, chopped

1 quantity Potato and pea samosas

3 tsp coconut milk yogurt

5 tsp Tamarind and date chutney

2 tsp Mint and coriander chutney

150g Haldiram’s Aloo Bhujia

Seeds of 1 pomegranate

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, along with a handful of chopped coriander (leave some for garnishing) and set aside.

On a large serving plate, squash the samosa and place 2 tablespoons of the potato and chickpea mixture on top. Squirt 3 teaspoons of coconut milk yogurt all over, topped with 3 teaspoons of tamarind and date chutney, 2 teaspoons of mint and coriander chutney and 2 handfuls of aloo bhujia. Sprinkle over 2 teaspoons of pomegranate seeds, a further 2 teaspoons of tamarind chutney and 2 teaspoons of the remaining coriander on the top to finish. Place in the middle of the table for everyone to reach and tuck in!

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