Katora means bowl in Hindi - and this is India's answer to the poke bowl. A whole samosa at the centre, surrounded by Holy Cow! curry, fragrant rice, cool raita, tamarind chutney and a scatter of pomegranate seeds. Stunning to look at, incredible to eat.
Prep: 5 mins | Cook: 25 mins | Total: 25 mins
Serve 2
1/2 pouch Holy Cow! curry sauce (Goan, Tikka or Madras work best),
2 large vegetable samosas (shop-bought),
160g basmati rice (dry weight),
1 tin (400g) chickpeas, drained (or cooked chicken),
4 tbsp natural yoghurt,
1/2 cucumber, diced,
2 tbsp tamarind chutney,
Seeds of 1/2 pomegranate,
Small bunch fresh mint and coriander,
Pinch chaat masala
1. Cook the rice: Cook the basmati rice and set aside.
2. Heat the chickpeas in sauce: Warm the chickpeas in a pan with the Holy Cow! curry sauce for 4-5 minutes until well coated.
3. Make raita: Combine yoghurt with diced cucumber, a pinch of salt and fresh mint.
4. Heat the samosas: Warm the samosas in the oven or air fryer until hot and crispy.
5. Build the katora: Divide rice between two wide bowls. Place a samosa at the centre of each bowl. Arrange the curry chickpeas, raita and tamarind chutney around the samosa.
6. Garnish: Scatter pomegranate seeds, fresh coriander, mint and a pinch of chaat masala over the top. Serve immediately.
Tip: Use a wide, shallow bowl to show off all the colours. The pomegranate seeds are non-negotiable.
