Samosa Chaat Salad with Tangy Tamarind Dressing

Preheat oven to 350°F (175°C). If using store-bought samosas, bake them until warm and slightly crispy, about 10-15 minutes. If using leftover samosas, this step is important to revive them. If your samosas are already fresh, you may choose to skip this step.

While the samosas are baking (or if you are skipping baking), prepare the salad. In a large bowl, combine the chickpeas, red onion, tomato, cucumber, cilantro, and green chili (if using).

Prepare the tamarind dressing (if making from scratch): Soak tamarind pulp in warm water for 15 minutes. Squeeze out the pulp, discard seeds and fiber. In a small saucepan, combine the tamarind extract, water, jaggery or brown sugar, red chili powder, and cumin powder. Simmer over medium heat for 5-7 minutes, until slightly thickened. Allow to cool.

Cut the baked samosas into bite-sized pieces. If you baked them, allow to cool slightly. If not, cut into bite-sized pieces

Add the samosa pieces to the salad bowl and gently toss everything together.

To serve, divide the salad among individual plates or bowls. Drizzle with the tamarind chutney (or homemade dressing), mint chutney, and top with a dollop of plain yogurt (optional) and pomegranate seeds (if using). Sprinkle with chaat masala.