Samosa Chaat Cups by @whenmeateatsveg

1h

12 servings

🍞

360 g

Wholemeal bread

🫗

30 ml

Neutral oil

🥔

250 g

Potatoes

🫛

80 g

Frozen peas

🫗

5 ml

Rapeseed oil

🫙

0.5 tsp

Cumin seeds

🫙

2 tsp

Ground coriander

🫙

0.25 tsp

Turmeric

🌶️

0.5 tsp

Chilli powder

🍋

25 ml

Lemon juice

🧂

2 g

Salt

🫘

400 g

Chickpeas

🍅

400 g

Plum tomatoes

🧅

100 g

Onion

🫚

10 g

Ginger

🧄

6 g

Garlic

🫙

1 tsp

Ground cumin

🍛

0.5 tsp

Garam masala

🥣

200 g

Greek yoghurt

🌿

10 g

Mint

🌿

15 g

Coriander

🧅

40 g

Red onion

🍇

50 g

Pomegranate seeds

  1. Heat

    Heat the oven to 180°C fan / 200°C conventional.

  2. Flatten
    • Wholemeal bread
    • Neutral oil

    Flatten the bread slices, brush both sides lightly with the neutral oil and press into a 12-hole muffin tin.

  3. Bake
    • Wholemeal bread

    Bake the bread cups for 12-15 minutes until crisp, then leave to cool.

  4. Boil
    • Potatoes
    • Frozen peas

    Boil the potatoes for 10-12 minutes, adding the peas for the last couple of minutes.

  5. Drain
    • Potatoes
    • Frozen peas

    Drain and roughly mash the potatoes and peas.

  6. Heat
    • Rapeseed oil
    • Cumin seeds
    • Ground coriander

    Heat the rapeseed oil in a pan, add the cumin seeds if using and let them sizzle briefly, then add the remaining spices (ground coriander, turmeric, chilli powder).

  7. Fold
    • Potatoes
    • Frozen peas
    • Lemon juice

    Fold the spiced oil through the mashed potato and peas with the lemon juice and salt, and cook for another 2-3 minutes.

  8. Cook
    • Onion
    • Neutral oil
    • Chickpeas

    For the chickpeas, cook the onion in the oil for 6-8 minutes until soft.

  9. Add
    • Ginger
    • Garlic
    • Ground cumin

    Add the ginger, garlic and spices (cumin, coriander, chilli powder) and cook for another minute.

  10. Add
    • Plum tomatoes
    • Salt

    Add the plum tomatoes and salt, crushing the tomatoes as they cook, and simmer for around 10 minutes.

  11. Add
    • Chickpeas
    • Garam masala

    Add the chickpeas and garam masala or curry powder.

  12. Cook
    • Chickpeas

    Cook for another 5 minutes, mashing a few of the chickpeas to thicken it up.

  13. Blend
    • Greek yoghurt
    • Mint
    • Lemon juice

    Blend the yoghurt, mint, coriander and lemon juice together.

  14. Fill
    • Wholemeal bread
    • Potatoes
    • Frozen peas

    Fill each cup with the potato mixture, chickpeas and mint yoghurt.

  15. Garnish
    • Red onion
    • Pomegranate seeds
    • Coriander

    Finish with red onion, pomegranate seeds and coriander just before serving.

Samosa Chaat Cups by @whenmeateatsveg

1h

12 servings

🍞

360 g

Wholemeal bread

🫗

30 ml

Neutral oil

🥔

250 g

Potatoes

🫛

80 g

Frozen peas

🫗

5 ml

Rapeseed oil

🫙

0.5 tsp

Cumin seeds

🫙

2 tsp

Ground coriander

🫙

0.25 tsp

Turmeric

🌶️

0.5 tsp

Chilli powder

🍋

25 ml

Lemon juice

🧂

2 g

Salt

🫘

400 g

Chickpeas

🍅

400 g

Plum tomatoes

🧅

100 g

Onion

🫚

10 g

Ginger

🧄

6 g

Garlic

🫙

1 tsp

Ground cumin

🍛

0.5 tsp

Garam masala

🥣

200 g

Greek yoghurt

🌿

10 g

Mint

🌿

15 g

Coriander

🧅

40 g

Red onion

🍇

50 g

Pomegranate seeds

Preparation Steps

  1. Step 1/15

    Heat the oven to 180°C fan / 200°C conventional.

  2. Step 2/15

    Flatten the bread slices, brush both sides lightly with the neutral oil and press into a 12-hole muffin tin.

    🍞Wholemeal bread
    🫗Neutral oil
    🖌️Brush
    🧁Muffin tin

  3. Step 3/15

    Bake the bread cups for 12-15 minutes until crisp, then leave to cool.

    🍞Wholemeal bread
    🧁Muffin tin

  4. Step 4/15

    Boil the potatoes for 10-12 minutes, adding the peas for the last couple of minutes.

    🥔Potatoes
    🫛Frozen peas
    🍲Pot

  5. Step 5/15

    Drain and roughly mash the potatoes and peas.

    🥔Potatoes
    🫛Frozen peas
    🥔Masher

  6. Step 6/15

    Heat the rapeseed oil in a pan, add the cumin seeds if using and let them sizzle briefly, then add the remaining spices (ground coriander, turmeric, chilli powder).

    🫗Rapeseed oil
    🫙Cumin seeds
    🫙Ground coriander
    🫙Turmeric
    🌶️Chilli powder
    🍳Pan
    🥄Spoon

  7. Step 7/15

    Fold the spiced oil through the mashed potato and peas with the lemon juice and salt, and cook for another 2-3 minutes.

    🥔Potatoes
    🫛Frozen peas
    🍋Lemon juice
    🧂Salt
    🍳Pan
    🥄Spoon

  8. Step 8/15

    For the chickpeas, cook the onion in the oil for 6-8 minutes until soft.

    🧅Onion
    🫗Neutral oil
    🍳Pan
    🥄Spoon

  9. Step 9/15

    Add the ginger, garlic and spices (cumin, coriander, chilli powder) and cook for another minute.

    🫚Ginger
    🧄Garlic
    🫙Ground cumin
    🫙Ground coriander
    🌶️Chilli powder
    🍳Pan
    🧀Grater
    🥄Spoon

  10. Step 10/15

    Add the plum tomatoes and salt, crushing the tomatoes as they cook, and simmer for around 10 minutes.

    🍅Plum tomatoes
    🧂Salt
    🍳Pan
    🥄Spoon

  11. Step 11/15

    Add the chickpeas and garam masala or curry powder.

    🫘Chickpeas
    🍛Garam masala
    🍳Pan
    🥄Spoon

  12. Step 12/15

    Cook for another 5 minutes, mashing a few of the chickpeas to thicken it up.

    🫘Chickpeas
    🍳Pan
    🥄Spoon

  13. Step 13/15

    Blend the yoghurt, mint, coriander and lemon juice together.

    🥣Greek yoghurt
    🌿Mint
    🌿Coriander
    🍋Lemon juice

  14. Step 14/15

    Fill each cup with the potato mixture, chickpeas and mint yoghurt.

    🍞Wholemeal bread
    🥔Potatoes
    🫛Frozen peas
    🫘Chickpeas
    🥣Greek yoghurt
    🌿Mint
    🌿Coriander
    🍋Lemon juice
    🥄Spoon

  15. Step 15/15

    Finish with red onion, pomegranate seeds and coriander just before serving.

    🧅Red onion
    🍇Pomegranate seeds
    🌿Coriander

Composition

Ingredients

Types

Grains, Oils, Vegetables, Spices, Fruit, Legumes, Dairy, Herbs

Ingredients

Wholemeal bread, Neutral oil, Potatoes, Frozen peas, Rapeseed oil, Cumin seeds, Ground coriander, Turmeric, Chilli powder, Lemon juice, Salt, Chickpeas, Plum tomatoes, Onion, Ginger, Garlic, Ground cumin, Garam masala, Greek yoghurt, Mint, Coriander, Red onion, Pomegranate seeds

Notes

Wholemeal bread (12 slices, crusts removed), Neutral oil (for brushing the bread cups), Potatoes (peeled and cubed), Cumin seeds (or ground cumin), Ground coriander (for the potato filling), Chilli powder (for the potato filling), Lemon juice (for the potato filling, for the yoghurt), Salt (for the potato filling), Chickpeas (tinned, drained and rinsed), Plum tomatoes (tinned), Onion (finely chopped, for the chickpeas), Ginger (grated), Garlic (grated), Ground cumin (for the chickpeas), Garam masala (or curry powder), Greek yoghurt (plain, 0%), Mint (for the yoghurt), Coriander (for the yoghurt), Pomegranate seeds (or extra coriander, to finish)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Calorie, soy-free, Sugar-Free, Vegetarian

Calories

150 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 22g, Fat: 4g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 280mg, Iron: 1.2mg, Calcium: 50mg

Vitamins

Vitamin C: 8mg, Vitamin A: 100mcg, Folate: 35mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Muffin tin, Brush, Knife, Cutting board, Mixing bowl, Pan, Pot, Masher, Grater, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Diwali

Origin

Source

Platform

instagram

Original Creator

@whenmeateatsveg

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crunchy, Creamy, Soft

Flavors

Spiced, Tangy, Savory, Herby, Sweet-tart

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Components stored separately (bread cups, potato filling, chickpea chaat, yoghurt) : 2-3 days (in an airtight container,assemble just before serving to keep cups crisp), Bread cups only : 1-2 days (in an airtight container at room temperature,may soften over time), Assembled cups : same day (best eaten within a few hours of assembling to avoid sogginess)