Samosa with Chutney and Chaat Masala

bbc.co.uk

Armenianchick

Tony Singh on Saturday Best Bites

subheading: For the samosa filling:

500g/1lb 2oz floury potatoes, such as Maris Piper

½ tsp turmeric

1 tsp chilli powder

3 tsp garam masala

200g/7oz frozen petit pois

1 red onion, finely chopped

2 garlic cloves, crushed

8cm/3in ginger, peeled and finely chopped

3 green finger chillies, finely chopped (with seeds)

30g/1oz fresh coriander

3 tsp cumin seeds

1 lime, juice only

salt

subheading: For the samosa dough:

550g/1lb 4oz plain flour, plus extra for dusting

½ tsp baking powder

2 tsp ajwain seeds

120ml/4fl oz cold pressed rapeseed oil, plus extra for greasing and brushing

subheading: For the tamarind chutney:

200g/7oz tamarind concentrate

5g/1 tsp chilli flakes

5 star anise

100g/3½oz pitted dates

50g/1¾oz fennel seeds

10g/⅓oz black peppercorns

200g/7oz jaggery, broken into small pieces or grated

2 cloves

10g/⅓oz ground cumin

subheading: For the mint and coriander chutney:

100g/3½oz mint sauce

200g/7oz fresh coriander

10cm/4in ginger, peeled and chopped

2 green chillies, tops removed

caster sugar, to taste

subheading: For the spiced yoghurt:

300ml/10fl oz thick-set yoghurt

1 tsp smoked paprika

subheading: For the chaat masala:

50g/1¾oz coriander seeds

50g/1¾oz cumin seeds

10g/⅓oz ajwain seeds

30g/1oz amchoor (dried mango powder)

10g/⅓oz garam masala

20g/¾oz black salt, powdered

4 tsp Kashmiri chilli powder

2 tsp citric acid

subheading: For the spiced sprinkles:

200g/7oz aloo bhujia

100g/3½oz pomegranate seeds

1 small red onion, finely chopped.

30g/1oz fresh coriander, chopped

100g/3½oz chaat masala (above)

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Directions at bbc.co.uk

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