Crispy baked samosas broken over warm spiced chickpeas, cool yoghurt and tangy tamarind chutney. Every spoonful is crunchy, creamy, spicy and sour all at once. Street food heaven, made at home!

Ingredients

Pastry

70g gram flour (chickpea flour)
1 tbsp olive oil (or ghee)
70–100ml water
½ tsp ajwain (carom seeds), optional
Pinch of salt

Filling

½ tsp vegetable or olive oil
½ green chilli and ½cm piece of ginger, crushed to a paste (or ¼ tsp ground ginger)
65g cauliflower (about 3 small florets), finely chopped (frozen ok)
40g frozen peas
½ tbsp chopped fresh coriander (or ½ tsp dried coriander leaf)
⅛ tsp each of ground cumin, chilli powder, garam masala and ground coriander
⅛ tsp amchur (dried mango powder), or a squeeze of lemon juice
Pinch of salt

Red chutney (omit for the first 12 weeks)

2 tbsp tamarind paste
3 tbsp water
1 tomato, finely chopped (or 3 tbsp chopped tinned tomatoes)
¼ tsp each of ground cumin, ground coriander and chilli powder

Chole

1 x 400g tin chickpeas, drained and rinsed
250ml water
¾ tsp each of chilli powder, ground coriander and ground cumin
1 tsp chaat masala

Dahi

150g fat-free Greek yoghurt (or vegan yoghurt)
2 tbsp water

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Needed kitchenware

A pestle and mortar helps with the chilli and ginger paste, and you'll need a rolling pin and baking paper.

Instructions

Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.

Mix the gram flour, ajwain and salt, then rub in the oil. Add the water a little at a time and knead to a smooth, firm dough. Cover and leave to rest for 10 minutes.

Meanwhile, heat the oil for the filling in a small frying pan over a medium heat. Add the cumin for a few seconds, then the chilli and ginger paste, cauliflower, peas and a splash of water. Cover and cook for 5–6 minutes until tender.

Stir in the remaining filling spices, amchur, salt and fresh coriander, then leave to cool slightly.

Divide the dough into 4. Roll each piece into a thin circle between two sheets of baking paper. Spoon filling onto one half, fold the other half over and press the edges firmly to seal.

Place on the tray and bake for 20–25 minutes, turning halfway, until crisp and golden.

Meanwhile, put the chickpeas, water, chilli powder, ground coriander and cumin for the chole in a saucepan. Simmer for 10–15 minutes until thickened, lightly mashing a few chickpeas, then stir in the chaat masala.

Mix all the chutney ingredients together. Whisk the yoghurt with the water until smooth.

Break the samosas into bowls, then spoon over the chole, dahi and chutney, and serve.

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Storage information

Keep the baked samosas in an airtight container in the fridge for up to 2 days, and reheat in a hot oven for 8–10 minutes until crisp and piping hot. The chole keeps in the fridge for up to 3 days, and the chutney and dahi for up to 2 days. Samosas (uncooked or baked) and chole can be frozen for up to 3 months. Bake the samosas from frozen, adding 5–10 minutes, and defrost the chole overnight before reheating until piping hot. Don't freeze the dahi or chutney.

Tip

Cost-saving tips

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Freezer-friendly

Budget-friendly

Moderate

Abbi

Head Chef