Deconstructed Samosas with Chickpea Curry

Deconstructed Samosas with Chickpea Curry

  • Preparation 30 min
  • Cooking 25 min
  • Servings 4

Store-bought samosas are what make this recipe for samosa chaat—a popular Indian street food—absolutely easy to put together and fit for weeknight dinner!

Featured in RICARDO Magazine SPRING 2019 (p. 33)

Categories

Ingredients

  • Chickpea Curry

    • 1 large onion, chopped
    • 2 tbsp (30 ml) vegetable oil
    • 1/3 cup (50 g) fresh ginger, chopped
    • 3 garlic cloves, chopped
    • 1 tsp cumin
    • 1 tsp curry powder
    • 1 tsp ground turmeric
    • 1 tsp garam masala
    • 2 tomatoes, diced
    • 2 cans (19 oz/540 ml each) chickpeas, rinsed and drained
    • 1 cup (250 ml) water
  • Garnish

    • 4 to 6 large store-bought vegetable samosas, reheated and cut in half (see note)
    • 1 small tomato, finely diced
    • 1 Lebanese cucumber, finely diced
    • 1 small red onion, finely diced
    • Cilantro leaves, for serving
    • Mango, tamarind or cilantro chutney, for serving
    • Plain yogurt, for serving

Preparation

  • Chickpea Curry

  • Assembly

Note from Ricardo

Samosas are small, triangle-shaped Indian fritters that are stuffed with vegetables or meat and deep-fried. They are available fresh or frozen in some grocery stores or South-Asian specialty shops. Since their size can vary, feel free to double or triple the quantity of samosas in this recipe.

Personal Note

To help you with this recipe

Potato Masher

Potato Masher

26.99 $

This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

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