Samosa chaat

Try this fantastic way of serving samosas for a more substantial meal. It makes a good starter for a dinner party and to celebrate festivals such as holi

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 366
  • fat 19g
  • saturates 5g
  • carbs 33g
  • sugars 0g
  • fibre 7g
  • protein 11g
  • salt 2g


  • 1 small red onion, finely sliced
  • 1 large lemon, juiced
  • 2 tbsp vegetable, sunflower or rapeseed oil
  • 1 tsp cumin seeds, plus a pinch for testing the oil
  • 400g can chickpeas, drained
  • ¾ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 ½ tsp ground cumin
  • 1 teabag
  • 4 vegetarian samosas (use shop-bought, or see below)
  • 200-300ml Greek yogurt, whisked
  • 3-4 spring onions, finely chopped
  • handful of fine sev or Bombay mix (optional)


  1. Put the sliced red onion in a heatproof bowl filled with just- boiled water. Leave for 10 mins, drain, then toss with the lemon juice and a pinch of salt. Set aside. The onions will turn a wonderful magenta colour.

  2. To make the spiced chickpeas, heat the oil in a saucepan over a medium heat. To test it’s ready, drop in a few cumin seeds – if they start to sizzle, add the rest, followed by the drained chickpeas. Scatter in 1 tsp salt and the turmeric, chilli powder, ground cumin and 60ml water. Break in the contents of the teabag and give everything a stir. Cover and simmer over a low heat for about 15 mins, or until all the flavours have infused. Gently mash some of the chickpeas in the pan to make a sauce – you might need to add a little more water.

  3. Spoon the spiced chickpeas onto a serving platter. Cut the samosas into chunks and layer these over the top. Drizzle over the yogurt, then top with the sliced pickled onions. Sprinkle over the chopped spring onions and sev or Bombay mix.

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