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Harissa and sweetcorn samosa chaat

By: Food writer and author Gurdeep Loyal

Published: 8 Aug 24
Updated: 30 Aug 24

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.

Easy
August 2024

Test kitchen approved

Serves 4
Hands-on time 30 min

Food writer Gurdeep Loyal‘s harissa and sweetcorn samosa chaat is inspired by his favourite Indian cinema snacks.

Want to make samosas from scratch? Here’s our recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 491kcals
Fat: 24g (3.7g saturated)
Protein: 13g
Carbohydrates: 53g (27g sugars)
Fibre: 6.3g
Salt: 3g

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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

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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.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 491kcals
Fat: 24g (3.7g saturated)
Protein: 13g
Carbohydrates: 53g (27g sugars)
Fibre: 6.3g
Salt: 3g

delicious. tips

Chef’s tip This is just as good made with hash browns or potato bites instead of the samosas.

Buy ingredients online

Recipe By:

Food writer and author Gurdeep Loyal

Published: 8 Aug 24
Updated: 30 Aug 24

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Sharon Collins says:

25th Aug 2024 at 8:53 am

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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