Mini Samosa Chaat

This appetizer is super fun and flavourful, and it has homemade elements to it but uses storebought cocktail samosas for ease. No one will be able to tell once they're smothered with a savoury (20 minute) chana, sweet date chutney and tangy yogurt. Traditionally, samosa chaat is made with vegetarian samosas, but the beauty of making it at home is that you can make it however you like - if what you like is meat samosas, then use that instead.

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Mini Samosa Chaat

Prep Time: 10 minutes Cook Time: 45 minutes Yield: 4-6 servings

INGREDIENTS

For the Chana

• 2 tbs chai infused ghee

• 1 small red onion

• 1 small green chili

• 1 can (500 ml) chickpeas, washed and drained

• 1 tsp garam masala

• 1 tsp mango powder

• 1/2 tsp Kashmiri red chili powder

• 1/2 tsp cumin

• Salt to taste

• 1/2 cup water

• 1 orange pekoe tea bag

• 1 tbs lemon juice

• 1/4 cup cilantro, minced

For the Date Chutney

• 1/2 cup dates, seeds removed

• 1 cups water

• 1 long mild green chili, minced (optional)

• 1/2 tsp white vinegar

• 1/4 tsp dry ginger

• 1/4 tsp dry mango

• 1/2 tsp garam masala

• Salt to taste

To Assemble

• 2 packages cocktail samosas, prepared according to package directions

• 1/4 cup plain yogurt plus 1 tbs water

• A handful cilantro, minced

• A handful pomegranate jewels

• A handful sev

DIRECTIONS

1. Bake, fry, or air fry the samosas according to package directions*. Set aside until ready to use.

2. Make the chana. In a small saucepan, heat the ghee over medium heat. Once hot, add the onion, green chili, and spices, and sauté for 3 mins. Add the washed chickpeas, salt, water, and tea bag. Simmer for 10 mins, then remove the tea bag and continue to simmer until liquid thickens slightly (5-7 mins). Don't want the liquid to evaporate, just thicken. Stir in the lemon juice and cilantro and remove from heat. Set aside until ready to use.

3. While the chana is simmering, make the date chutney. Add the dates, green chili (if using) and water to a small saucepan. Bring up to a boil over high, and boil for 10 minutes. Remove from heat and purée with an emersion or stand blender until smooth. Return to low heat and stir in the vinegar, dry ginger, dry mango, garam masala and salt. Cook for 1 mins to just heat up the spices, then remove from heat. Set aside until ready to use.

4. To assemble, lay out the cocktail samosas in a single layer on a large serving platter. Mix the yogurt and water well to thin the yogurt out to a runny consistency, then drizzle half of it over the samosas. Spoon half the chutney on to the samosas, then all of the chana. Drizzle with the remaining yogurt and chutney. Garnish with a handful each of cilantro, pomegranate jewels and sev. Serve immediately.

NOTES

• *Because these samosas are getting topped with different sauces, I like to cook them a little longer than what the package suggests so that they're extra crispy and don't soak up the sauces as quickly. The package instructed to bake the samosas at 450 F for 15 minutes, and I kept them in for an additional 5 minutes, then turned off the oven and kept them in for another 5.