Serves 4

Ingredients

Samosas
4 strips samosa pastry, e.g. Switz
1 boiled potato
1 handful fresh peas
Pinch salt
Pinch garam masala
Pinch turmeric
1 green chilli
Pinch fresh coriander
½ fresh lemon

2 boiled potatoes
200g chick peas
200g fried samosa pastry

150ml tamarind sauce
½ block tamarind
50g sugar
½ block seedless dates
50g jiggery (unrefined brown sugar, but normal brown sugar will suffice)
1 litre water
1 tsp red chilli powder
½ tsp salt
1 tsp cumin powder

150ml yoghurt sauce
150ml plain yoghurt
30g sugar
1 tsp yoghurt

20g gram flour noodles
1 medium-sized Spanish salad onion
1 handful coriander
Red chilli & garlic sauce to taste
50g red chilli powder
5 cloves garlic
1 tsp salt
1 tbsp lemon juice

Method

First prepare the samosas. Make the filling by adding boiled chopped potatoes and peas to a mixing bowl, add chillies, salt, garam masala, turmeric, fresh coriander and lemon, mix gently.

Make paste to seal samosa: add water to plain flour and mix well, leave to use later.

Take a pastry slice and fold into an open triangle. Fill with filling and seal. Fry samosa pastries for chaat.

Fry gram flour noodles and leave to cool

Peel and chop boiled potatoes. Boil dry chick peas.

Make the tamarind sauce: break up tamarind and dates, add jiggery and sugar, boil for approx one hour. Leave to rest and cool. Manually sieve the tamrind and add red chilli powder, cumin powder and salt.

Make yoghurt sauce: take yoghurt into mixing bowl, add sugar and cumin and mix gently.

Make red chilli sauce: add red chilli powder, garlic, salt and lemon juice, mix and blend.

Grate onions and chop coriander.

Make chaat to serve: fry samosa, chop and place in bottom of serving bowl, add fried samosas pastry, add boiled potato and chickpeas, dress with tamarind and yoghurt sauce. Sprinkle onion on top, sprinkle gram flour noodles and finaly add red chilli sauce and garnish with fresh coriander.