Harissa and sweetcorn samosa chaat
- 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.
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
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
- 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
Rate & review
Rate
Reviews
Share a tip
Indian side dishes
No Indian feast is complete without the side...
Harissa recipes
Chances are you've got a jar of spicy...
Summer snack recipes
These summer snacks are ideal for enjoying alongside...
Sweetcorn recipes
Try our sweetcorn recipes including classic corn on...
Spicy recipes
Chasing that tingly chilli high? This collection is...
August seasonal recipes
It's August, therefore it's time to turn up...
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
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.