Samosa Chaat-cuterie Board

Crispy samosas, vibrant toppings – the chaat-cuterie board of dreams

40 minutes prep

45 minutes cook

Serves 8-10

Guest Contributor

Ingredients

Vegetable samosas:

2 tbspsunflower oil

2 tspcumin seeds

3small green finger chillis, finely diced

4medium potatoes, chopped into small cubes

2medium carrots, chopped in small cubes

2 tspsalt

150gfrozen peas

2large onions, finely chopped

1 tbspgaram masala

1 tspred chilli powder (optional/ more for spicier)

1/2 tspturmeric

3 tbsplemon juice

1 tspsugar

large handfulfinely chopped fresh coriander

30frozen samosa pastry sheets

4 tbspplain flour

Chaat-cuterie:

Bombay mix

chana masala

natural yogurt

chaat masala

tamarind chutney

green chutney (recipe below)

fresh mint (finely chopped)

fresh coriander (finely chopped)

lemon wedges

pomegranate seeds

Green chutney:

1 bunchfresh coriander

1small mango

1 tspground coriander

1 tsplemon juice

1clove garlic

1small green finger chilli

1 tspsugar (or honey)

Serena Patel AKA @onserenasplate has put together the ultimate samosa sharing board - or chaat-cuterie board, if you will. Golden crispy samosa filled with spiced vegetables, served with a vibrant array of toppings.

Method

Heat the sunflower oil in a pot and once hot, add the cumin seeds, stir and let them sizzle for a minute.

Add the chopped green chilli and half of the onions and cook for 5 minutes to soften the onions.

Add the potatoes, carrots and salt, stir on low heat, cover and leave for 20 to 30 minutes until the carrots have softened.

When nearly cooked, add the garam masala, turmeric, red chilli powder, lemon juice and sugar, then stir together and taste, adding salt as required.

Mix in the frozen peas and cook for another few minutes with the lid on until the peas are cooked.

When the peas are cooked, mix in the chopped coriander and remaining onions, then allow the mixture to cool completely ready to use as samosa filling.

While the mixture cools, defrost the samosa pastry according to packet instructions.

Mix the plain flour with water to create a thick paste.

Using scissors or a knife, cut the samosa sheets into three long rectangle shapes (approx. 6-7cms), then wrap them in a lightly damp cloth.

Peel off 2 sheets at a time, cross one side over the other and use the flour paste to glue the overlapping sheets together, so that there's no hole at the bottom of the cone

Holding the cone, spoon in the vegetable mix, taking care not to overfill it, then spread the paste over the flap of cone and fold over to create a triangle

Brush the samosas on both sides with sunflower oil & air fry on 200C for 15 to 20 minutes, turning halfway & brushing with more oil, until they are lightly golden & crispy.

While the samosas cook, prep the ‘chaat-cuterie’ toppings listed above

Once the samosas have cooked, serve all the chaat elements and samosas on a large board, ready for your friends & family to build their samosa chaat

Create your samosa chaat by taking two samosas & placing in a deep bowl or plate, then top with your choice of elements from the ‘chaat-cuterie’ board. I top mine with Chana Masala, Bombay mix, yogurt, a sprinkle of chaat masala, tamarind chutney, green chutney, chopped mint & coriander, pomegranate seeds and a lemon wedge.