Harissa and sweetcorn samosa chaat
Food writer Gurdeep Loyal‘s harissa and sweetcorn samosa chaat is inspired by his favourite Indian cinema snacks.
Gurdeep says: “The best chaats I’ve eaten have been in Indian cinemas – most memorably in Delhi, Mumbai and Jalandhar, in Punjab, where our family home is. Just the thought of them makes me salivate – crunchy puffed rice and chilli peanut bhel puris in newspaper cones finished with a magical flick of chaat masala powder; fresh paneer samosas smothered in tamarind chutney; and hot potato-cumin tikkis with lashings of tangy red onion kachumber.
This recipe evokes my memory of all those cinematic flavour explosions – layering warm samosas with chaat masala corn, a hint of spiced rose in the chutney, a tangy pomegranate-onion topping and roasted peanuts for that obligatory extra crunch.”
Want to make samosas from scratch? Here’s our recipe.
Ingredients
- 2 tbsp vegetable oil
- 340g tin sweetcorn, drained (285g drained weight)
- 4 large or 8 small samosas
- 1 tbsp rose harissa
- 6 tbsp mango chutney
- Finely grated zest and juice 1 lime
- 2 tbsp mint sauce (from a jar)
- 100g greek yogurt
- 2 tbsp finely chopped red onion
- 4 tbsp pomegranate seeds
- 2 tsp finely chopped mint, plus extra to serve
- 50g roasted peanuts, roughly crushed
For the masala
- 1 tsp kashmiri chilli powder (or mild chilli powder)
- 1 tsp amchoor (dried mango powder)
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp salt
- 1 tsp caster sugar
Method
- Mix together all the ingredients for the masala in a small bowl and set aside.
- Heat the grill to high. Add 2 tbsp of the masala mixture to another bowl with the oil and mix together, then pour in the sweetcorn and toss to coat. Spread the sweetcorn out on a baking tray and grill for 10-12 minutes, turning halfway, until scorched and charred.
- Cook or reheat the samosas according to the instructions on the packet.
- Meanwhile, mix the harissa, mango chutney, lime zest and around 2 tbsp of the lime juice in a small bowl. Mix the mint sauce and yogurt together in a second bowl with a pinch of salt, then mix the red onion, pomegranate seeds, fresh mint and 1 tsp of the masala powder in a third, adding a squeeze more of the lime juice.
- When the samosas are cooked/hot, divide among plates or bowls. Top with the masala corn, harissa chutney, mint yogurt and pomegranate mixture. Finish with the crushed peanuts and a little more mint.
Nutrition
- 491kcals Calories
- 24g (3.7g saturated) Fat
- 13g Protein
- 53g (27g sugars) Carbs
- 6.3g Fibre
- 3g Salt
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Reviews
This is such a fab dish, it takes a little bit of time getting all the elements ready but it’s so worth it with a little prep ahead planning. We’ve had it twice in 2 weeks, it’s great as a midweek supper & would be fab as a sharing dish with friends. I added some lightly fried potato cubes that had a light sprinkle of garam masala to make it more or a substantial evening meal.
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