Street-food samosa bowl

Step by Step

Step 1

Preheat the oven to 200oC, gas mark 6 and put a large baking tray in to heat up. Using a long, serrated knife, slice the corn kernels off the cob. Toss the kernels in the oil, season and spread out on the preheated tray with the samosas; bake for 16 minutes, turning halfway through.

Step 2

Meanwhile, in a small food processor, whizz most of the coriander (reserving some leaves to serve) with the lime juice, chilli and 1 tbsp water to make a chutney with a drizzling consistency; set aside.

Step 3

When the corn and samosas are cooked, heat the choley according to pack instructions. Divide 1⁄2 the curry between 2 bowls, then chop the samosas into chunks and pile 1⁄2 the chunks on top of the curry, followed by 1⁄2 the corn. Drizzle with a little coriander chutney and yogurt alternative, then repeat the layers. Sprinkle with the chaat masala, Bombay mix, pomegranate seeds and reserved coriander, then serve.

Ingredient

Olive oil

1 tbsp 0.5 fl. ozs
Green chilli

0.5 0.5
Pomegranate seeds

4 tbsp 2 fl. ozs
Bombay mix

30 grams 0.07 lbs
Essential sweetcorn

4 4
Coriander

25 grams 0.06 lbs
Essential lime

2 2
Alpro dairy free greek style plain yogurt alternative

4 tbsp 2 fl. ozs
Cooks’ ingredients chaat masala

1 pinch 0.04 fl. ozs
Vegetable samosas

4 4
Soul punjabi choley chana masala

300 grams 0.66 lbs

Street-food samosa bowl

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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