Ingredients ( Serves – 4 )
- Samosa – 4 Large (Fresh And Crispy)
- Boiled Chickpeas – 1 1/2 Cups
- Onion – 1 Medium (Finely Chopped)
- Curd – 1 Cup (Whisked And Slightly Sweetened)
- Tamarind Chutney – 1/2 Cup
- Green Chutney – 1/3 Cup
- Chaat Masala – 2 Tsp
- Roasted Cumin Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Black Salt – 1/2 Tsp
- Salt – To Taste
- Sev – 1 Cup
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Pomegranate Seeds – 1/2 Cup
- Oil – 1 Tsp
Method
- Heat a little oil in a pan and sauté boiled chickpeas with salt, red chili powder, roasted cumin powder, and a little chaat masala for extra flavor.
- Place hot samosas on serving plates and gently crush them into large pieces.
- Spread the warm chickpeas evenly over the crushed samosas.
- Pour whisked curd generously on top so it coats the samosa mixture well.
- Drizzle tamarind chutney and green chutney evenly for sweet, tangy, and spicy flavor.
- Sprinkle chaat masala, black salt, roasted cumin powder, and a little red chili powder over the top.
- Add chopped onions, sev, coriander leaves, and pomegranate seeds for crunch and freshness.
- Serve immediately while the samosas remain slightly crisp underneath.
Prep Time – 15 mins. Cook Time – 10 mins. Total Time – 25 mins.
