Dipna Anand samosa chaat with chickpea curry recipe on James Martin’s Saturday Morning

Dipna Anand served up tasty samosa chaat with chickpea curry on James Martin’s Saturday Morning.

The ingredients are: 5/6 Meat or Vegetable Samosas, deep fried, 5 Tablespoons Tamarind chutney, 5 Tablespoons Yoghurt, seasoned with 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon black pepper, ½ Medium Red Onion, finely chopped, 8 Teaspoons Bombay mix, ¼ Bunch Coriander, finely chopped or Micro-Coriander, ¼ Pomegranate, pearls, 1 Tablespoon Nylon Sev, optional, garnish and Chickpea curry.

For the chickpea curry: 4 tablespoons vegetable oil, ¾ teaspoon cumin seeds, 1 medium onion, finely chopped, ¾ tablespoon ginger and garlic paste, ½ birds eye green chilli, finely chopped or made into a paste, 200g plum peeled tomatoes, pureed, ¾ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¾ teaspoon cumin powder, 20g butter, ¾ teaspoon of salt to taste, 250g chickpeas (freshly boiled or tinned) (drained), 80ml water, ¾ teaspoon anardana powder (raw pomegranate seed powder), ¼ teaspoon raw mango powder (amchoor), 2 tablespoons fresh chopped coriander and ¾ teaspoons garam masala.

See recipes by James in his book titled: Home Comforts available from Amazon now.