What truly sets these samosas apart, though, is my tamarind dipping sauce. Tangy, slightly sweet, and with just a whisper of heat, it keeps you coming back for more.

Garnish with the coriander and a few pomegranate ... If making the larger portions, cut up 2½ samosas per bowl and top with the fillings accordingly.

arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev ...