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.