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Samosa chaat

Fruit and vegetables

1 onion, finely chopped
¾ tbsp ginger and garlic paste
½ bird’s-eye green chilli, very finely chopped or made into a paste
200g tin plum peeled tomatoes, puréed
¾ tsp anardana powder (pomegranate seed powder)
2 tbsp chopped fresh coriander
½ red onion, finely chopped
2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish
¼ pomegranate, seeds picked, to garnish

Tins, packets and jars

250g tin chickpeas, drained and rinsed
5 tbsp tamarind chutney (homemade or shop-bought)

Cooking ingredients

4 tbsp vegetable oil
¾ tsp cumin seeds
¾ tsp ground turmeric
½ tsp chilli powder
¾ tsp ground cumin
¾ tsp salt, or to taste
¼ tsp amchoor powder (mango powder)
¾ tsp garam masala
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper

Biscuits, snacks and sweets

8 tsp Bombay mix
1 tbsp nylon sev, to garnish (optional)

Dairy, eggs and chilled

20g/¾oz butter (optional)
5 tbsp plain yoghurt

Other

1 black tea bag
6 meat or vegetable samosas, deep-fried (homemade or shop-bought)

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