.jpg)
Crushed samosas topped with madras sauce, yoghurt, tamarind chutney and pomegranate seeds. Indian street food at its finest - on the table in 15 minutes.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 4-6
1/2 pouch Holy Cow! Madras Chettinad,
6-8 shop-bought vegetable samosas,
4 tbsp natural yoghurt,
3 tbsp tamarind chutney,
Seeds of 1/2 pomegranate,
Small bunch fresh coriander,
1 green chilli, finely sliced (optional),
Pinch chaat masala (optional)
1. Warm the samosas: Heat the samosas according to pack instructions until hot and crispy.
2. Warm the sauce: Gently warm the Holy Cow! Madras Chettinad sauce in a small pan over low heat for 2 minutes.
3. Crush and plate: Place the warm samosas on a large platter and lightly crush each one with the back of a spoon - you want them broken but not destroyed.
4. Layer up: Drizzle generously with the warmed madras sauce. Spoon over the yoghurt and tamarind chutney.
5. Garnish: Scatter with pomegranate seeds, fresh coriander and sliced green chilli. Finish with a pinch of chaat masala if using.
Tip: This works brilliantly as a Diwali starter or Christmas party canapé. Scale up easily for a crowd.
