Crunchy semolina parcels are the perfect snack, served with tangy chutney and creamy yoghurt. Prep the toppings ahead so all you have to do is fry then serve.
Nisha Katona
Nisha Katona is the CEO, executive chef and development chef of Mowgli Street Food restaurants and founder of the Mowgli Trust charity.
30MIN
Total time
Ingredients
Servings
4
For the bombs
280 g
M&S fine semolina
140 g
M&S Remarksable Value plain flour
1 1/2 tbsp
M&S Remarksable Value plain flour
for dusting
1 pinch
M&S fine sea salt
240 ml
sparkling water
as needed
vegetable oil
for deep frying
For the tamarind chutney
120 g
M&S tamarind paste
200 g
soft light brown sugar
1 pinch
salt
1/2 tsp
ground cumin
1 handful
mint leaves, finely chopped
For the spiced yogurt dressing
300 g
M&S natural yogurt
120 ml
milk
4 tbsp
caster sugar
1/2 tsp
ground cumin
1 pinch
salt
To serve
1 tin
(400 g)
(400 g)
chickpeas
drained and dried on a kitchen cloth
1/2
red onion, finely chopped
1 bunch
coriander
stalks removed and leaves finely chopped
1 handful
M&S pomegranate rubies
Nutrition per serving
Calories
1630kcal
Fat
6.3 g
Saturates
2.2 g
Sugars
73.8 g
Salt
1315.0 mg
