4 pre-cooked samosas
5tbsp of cooked chick peas
200g natural yoghurt
50g tamarind chutney
50g green chutney
1/2tsp roasted cumin powder
Juice 1/4 lemon
1/4tsp red chilli powder
1⁄2tsp chaat masala (a spice mix containing dried mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper, asafoetida and chili powder)
Half an onion, finely chopped
1 tomato, finely chopped
2tbsp coriander, finely chopped
100g sev (an Indian snack similar to crisps, small pieces of crunchy noodles made from chickpea)
The samosas should be cooked so that they are crispy to make the best base for the chaat.
Arrange the samosas in a serving dish and break up with your fingers. You could also cut the samosas into 2-3 pieces with a knife.
Place the boiled chick peas along over the smashed samosas.
Top with chopped onions, tomatoes, coriander, tamarind chutney, green chutney and a squeeze of lemon juice.
Pour the beaten yoghurt over the top.
Sprinkle with chilli powder, cumin and chaat masala over the yoghurt.
Finally sprinkle sev on top and serve immediately.