Baked Samosa-Style Potato & Chickpea Chaat

Ingredients

• 350 gPotato
• 200 gChickpea
• 80 gOnion
• 150 gTomato
• 120 gCucumber
• 10 gMint
• 20 mlLemon
• 2 gCumin
• 2 gCoriander
• 1 gChili powder
• 6 gSalt
• 120 gPhyllo dough
• 10 gRapeseed oil
• 150 gSoy yogurt

Instructions

1. 1

   Cook potatoes

   • Boil potatoes in salted water until tender
   • Drain and let steam dry briefly
   • Roughly mash
2. 2

   Season chaat topping

   • Finely dice onion
   • Rinse and drain chickpeas
   • Mix everything with spices and lemon juice
   • Let it rest briefly
3. 3

   Cut pastry

   • Preheat the oven
   • Roll out the pastry
   • Cut into triangles
4. 4

   Bake triangles

   • Brush pastry with oil
   • Place triangles on a tray
   • Bake until golden
5. 5

   Mix the dip

   • Finely chop mint
   • Stir with yogurt until smooth
   • Season to taste
6. 6

   Plate and top

   • Dice cucumber
   • Place baked triangles on plates
   • Top with chaat and cucumber
   • Serve with the dip