Inspired by the Indian staple samosa chaat, this is a riot of flavours, colours and textures in a delicious dish.
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
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.
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.
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.