Ingredients

For the Chaat:

• 1 cup plain yoghurt

• 1 medium onion, finely chopped

• 4 tablespoons plum chutney (Miam)

• 1 teaspoon Asilia chilli salt

• 1 teaspoon garlic paste

• 1 teaspoon chaat masala

• 2 tablespoons fresh coriander, chopped (reserve some for garnish)

• 2 tablespoons fresh mint, chopped (reserve some for garnish)

• 2 medium tomatoes, finely chopped

• 1 cup chickpeas, cooked and drained

For the Samosas:

• 8 sheets of spring roll pastry

For the Filling:

• 2 medium potatoes, peeled and diced

• 1/2 cup peas (fresh or frozen)

• 1 tablespoon fresh mint, chopped

• 1/2 teaspoon green chilli salt

• 1/2 teaspoon Kashmiri chilli oil

• 1/2 teaspoon Asilia sea salt

Method

1. Prepare the Filling:

Boil the diced potatoes and peas together in a pot of salted water until tender, about 10-15 minutes. Drain well.
In a mixing bowl, combine the boiled potatoes and peas with chopped mint, green chilli salt, Kashmiri chilli powder, and Asilia pure sea salt. Mix thoroughly.

2. Assemble the Samosas:

Place a sheet of spring roll pastry on a flat surface. Spoon a small amount of the potato and pea filling onto one end of the pastry.
Fold the pastry over the filling to form a triangular shape, continuing to fold the pastry over itself until fully wrapped. Seal the edges with a dab of water.
Repeat the process with the remaining pastry sheets and filling.

3. Cook the Samosas:

Heat oil in a deep pan over medium heat. Fry the samosas until golden brown and crisp on all sides, about 3-4 minutes per side. Remove from the oil and drain on kitchen paper.

4. Prepare the Chaat:

In a bowl, mix the plain yoghurt with garlic paste, Asiana chilli salt, and chaat masala until smooth.
Stir in the chopped onions, tomatoes, chickpeas, and half of the chopped herbs.

5. Assemble the Samosa Chaat:

Break the fried samosas into bite-sized pieces and place them on a serving platter.
Spoon the spiced yoghurt mixture over the samosas.
Drizzle with plum chutney and Kashmiri chilli oil to taste.
Garnish with the reserved chopped coriander and mint.

6. Serve and Enjoy:

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