Chat Bombs
By M&S Food
Published on 11 March 2022
These chat bombs are a comforting Indian snack that are filled with flavour. Created by chef and author Nisha Katona for the final of the first series of Cooking With The Stars, brought to you by M&S Food, these are made with fine semolina and flour and filled with chickpeas and a deliciously tart tamarind chutney. Served with a spiced yogurt dressing, chat bombs are your new favourite flavour explosion. Looking for more Indian recipes? We've got you covered. Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 300 g of natural yoghurt
- 180 g of fine semolina
- 140 g of gram flour
- 240 ml of sparkling water
- 1.5 tbsp of plain flour, for dusting
- 1 litre of vegetable oil, (or enough to deep fry)
- 120 g of tamarind paste
- 200 g of soft light brown sugar
- 1 tsp of cumin
- 1 handful of mint leaves, finely chopped
- 120 ml of milk
- 4 tbsp of caster sugar
- 400 g of chickpeas, drained and dried on a clean tea towel
- 0.5 red onion, finely chopped
- 1 small bunch of coriander, stalks removed and leaves finely chopped
- 1 small handful of pomegranate seeds
Method
Step 1
Combine the semolina and gram flour, add a pinch of salt and then add the water to form a tight smooth dough. Knead for 5 minutes and allow to rest for 10 minutes.Step 2
Dust a chopping board or clean kitchen surface with plain flour. Roll the dough out so it’s nice and thin and use a small round cutter to cut roughly 5cm discs.Step 3
In a large, deep pan, fill the pan no more than two-thirds full with vegetable oil to deep-fry and ensure the bombs are submerged in the oil. Heat the oil to 190°C-210°C, or until a cube of bread browns in 20-30 seconds, and fry the bombs until they are risen and golden brown. Drain on kitchen paper and allow to cool.Step 4
Remove a small circle from the top of each bomb so you can add the filling later on.Step 5
To make the tamarind chutney, heat the tamarind paste, soft light brown sugar, a pinch of salt, 1/2 tsp cumin, the chopped mint, along with 120ml water in a pan until all the sugar has dissolved. Allow to cool. Season to taste.Step 6
To make the spiced yogurt dressing, mix the yogurt, milk, caster sugar, 1/2 tsp cumin and a pinch of salt in a bowl.Step 7
Fill each bomb with 3 single chickpeas, some red onion, tamarind chutney and yoghurt dressing. Top with coriander and pomegranate seeds.