Chaat Bomb Canapés with Green Chilli and Mint, Tamarind Cumin Chutney, Chickpeas and Pomegranates

If anyone has ever gone to Mowgli Street Food you will have experienced the joy that is the chaat bomb. I am obsessed with them and decided to try and recreate my own version for a predinner canapé this Christmas. The real chaat bombs are made from a hollow poppadom sphere which holds all the goodies inside. I didn’t fancy trying to make these from home so instead cut out circles from some chapatis and then pressed them into a shallow canapé tray tin before baking in the oven - they did stay nice and crispy and held all the elements inside. Give these a go for a pre-dinner flavour explosion.

For the tamarind chutney:
1. Add 60g tamarind paste to a small saucepan with 100g soft light brown sugar, 1 tsp ground cumin, a squeeze of lemon and a pinch of salt.
2. Simmer until the sugar has dissolved and the chutney has slightly thickened then leave to cool.

For the green chilli mint sauce:
Blend 30g fresh mint and 30g coriander in a small blender with the juice of 2 limes, 2 deseeded green chillies, 1 tsp toasted cumin seeds, 1 tsp of granulated sugar, and a splash of water. Once the sauce is thick and green, season and taste.

For the chaat masala yoghurt:
Simply mix 4 tbsps full fat Greek yoghurt in a bowl with 1 heaped tsp of chaat masala (I used mango masala). Season.

To assemble:
Place a small amount of each sauce in the chapati cases and top with 3 chickpeas, some pomegranate seeds, some very finely chopped red onion and fresh mint leaves.