Renu Bhardwaj's Samosa Chaat from 'Celebrate Diwali'

Samosa chaat is a play on the traditional street food papri chaat, and I love to make it on most gatherings. It is a vegetarian dish that is made by taking samosas and smashing them, then serving them over a bed of chole (spiced chickpeas). The dish is then topped with layers of flavoured yoghurt, mint and coriander chutney, pomegranates, sev and coriander. This is one of my favourite ways to eat samosas; it makes a great starter – a family-friendly platter that you can prepare ahead of time.

Serves 4

200–300ml Greek yoghurt, whisked

1 tsp ground coriander

1 tsp chaat masala

4 vegetable samosas, slightly smashed down and cut into in 4 big chunks

3 tbsp mint and coriander chutney 

3 spring onions, finely chopped

Handful of fine sev or Bombay mix (optional but highly recommended)

Sea salt & pepper

For the spiced chickpeas 

2 tbsp rapeseed oil

1 tsp cumin seeds

2 garlic cloves, crushed or finely chopped

2.5cm piece of ginger, peeled and grated

1 x 400g can of chickpeas, drained

¾ tsp ground turmeric

½ tsp chilli powder

1½ tsp ground cumin

1 x black teabag (everyday tea is fine, such as Tetley or PG Tips)

Handful of coriander, chopped

For the quick pickled onions 

1 small red onion, finely sliced

Juice of 1 lemon

3 tbsp white vinegar

½ tsp salt

½ tsp sugar

Method

Start by making the quick pickled onions. Place the onion in a heatproof bowl, cover with just boiled water and leave for 10 minutes. Drain, then add the lemon juice, vinegar, salt and sugar and set aside. The onions will turn a wonderful pink colour.

Next, make the spiced chickpeas. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and allow to sizzle, then add the garlic and ginger. Cook for 2 minutes, until golden brown, then add the spices and cook for a further minute.

Add the chickpeas and 70ml of hot water. Add the teabag, cover and simmer over a low heat for about 15 minutes, or until the flavours have infused. Remove the teabag, gently mash some of the chickpeas in the pan to thicken the sauce.

Finish by checking the seasoning and topping with the chopped coriander.

Mix the yoghurt with the ground coriander and chaat masala and season with salt and pepper to taste.

Spoon the spiced chickpeas on to a serving platter and layer the samosas over the top. Drizzle over the seasoned yoghurt, mint and coriander chutney, then top with the pickled onions. Sprinkle over the chopped spring onions and sev or Bombay mix to give you that crunch.

About Renu 

Renu Bhardwaj is a British-Indian recipe creator and author specialising in budget-friendly veggie recipes. Renu works in Higher Education and shares recipes with her growing online community. Born in Manchester and now based in Scotland with her husband and two children, Renu’s passion is in creating affordable, delicious meals for busy families. Her warmest childhood memories are of her mother’s kitchen, the air rich with the aroma of her homemade Indian dishes.

Rene's latest book, Celebrate Diwali, offers delicious recipes to create the perfect Diwali feast, simple crafts to do with your children and low-budget ways to decorate your house. This is everything you need to bring together the ultimate Diwali celebration.