Recipe Index

Ingredients

• 1 black tea bag
• 4 tbsp vegetable oil
• ¾ tsp cumin seeds
• 1 onion, finely chopped
• ¾ tbsp ginger and garlic paste
• ½ bird’s-eye green chilli, very finely chopped or made into a paste
• 7 oz tin plum peeled tomatoes, puréed
• ¾ tsp ground turmeric
• ½ tsp chilli powder
• ¾ tsp ground cumin
• ¾ tsp salt, or to taste
• ¾oz butter (optional)
• 8¾ oz tin chickpeas, drained and rinsed
• ¾ tsp anardana powder (pomegranate seed powder)
• ¼ tsp amchoor powder (mango powder)
• 2 tbsp chopped fresh coriander
• ¾ tsp garam masala
• 5 tbsp plain yoghurt
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 6 meat or vegetable samosas, deep-fried (homemade or shop-bought)
• ½ red onion, finely chopped
• 5 tbsp tamarind chutney (homemade or shop-bought)
• 8 tsp Bombay mix
• 2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish
• ¼ pomegranate, seeds picked, to garnish
• 1 tbsp nylon sev, to garnish (optional)

Method

1. Steep the black tea bag in 6½ Tbsp of just-boiled water for 10 minutes to brew the dark liquor for the chickpea curry.
2. Heat the vegetable oil in a large saucepan, sizzle the cumin seeds for about 30 seconds, add the finely chopped onion and cook it over medium heat for 5 to 7 minutes until golden brown.
3. Stir in the ginger and garlic paste and the finely chopped or pasted bird's-eye green chilli and cook for about 1 minute.
4. Add the pureed plum peeled tomatoes, ground turmeric, chilli powder, ground cumin, salt and the butter if using, pour in the black tea and 5½ Tbsp of water, cover the pan and cook the sauce for 10 minutes, stirring occasionally.
5. When oil seeps from the edges of the sauce, add the drained and rinsed chickpeas with the anardana powder and amchoor powder and a splash of their water, and cook for 3 to 4 minutes.
6. Stir the chopped fresh coriander and garam masala through the curry, cook it for 1 to 2 minutes more and set it aside.
7. Mix the plain yoghurt with its ground cumin, salt and freshly ground black pepper in a small bowl.
8. Cut each of the deep-fried samosas into 3 or 4 pieces and divide them among serving bowls, add the finely chopped red onion and spoon the chickpea curry over them.
9. Finish each bowl with the seasoned yoghurt, tamarind chutney and Bombay mix, and garnish the chaat with chopped fresh coriander or micro-coriander, pomegranate seeds and nylon sev if using.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data