Harissa and sweetcorn samosa chaat

Name: Harissa and sweetcorn samosa chaat
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
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

By: Food writer and author Gurdeep Loyal

Published: 8 Aug 24
Updated: 30 Aug 24

Test kitchen approved

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.

Serves 4
Hands-on time 30 min

Visit deliciousmagazine.co.uk to save 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

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.

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