Vegetarian specialists Prashad present this traditional plate of savoury snacks on Ramsay's Best Restaurant
1. Bring the water to the boil and cook the dried chick peas in it until soft.
2. Heat the oil to 180°C/350°F and deep fry the samosa pastry leaves for 5 minutes.
3. For the gram flour noodles, in a bowl, mix the flour with the oil, salt and add enough water to achieve a dough. Working with your fingertips, knead until the dough becomes flaky.
4. Using the same oil as for the samosa leaves, push the dough through a potato ricer (or colander with very narrow holes) into the hot oil and cook for 5 minutes. The aim here is to have long, thin noodles. Leave to cool.
5. For the samosa filling, add the potato and carrots (or peas) to a mixing bowl, add the chilli, salt, garam masala, turmeric, fresh coriander and lemon juice. Mix gently.
6. For the paste, add enough water to the plain flour so that it forms a runny paste that is still sticky. Mix well and set aside.
7. For the samosas, take a pastry slice and fold into an open triangle, fill it with the samosa filling and seal using the paste.
8. Deep fry the samosas in the same oil as for the samosa leaves and noodles for 5 minutes.
9. For the tamarind sauce, break up the tamarind and dates, add the jaggery, sugar and water and boil for approximately 1 hour. Leave to rest and cool. Pass the tamarind through a sieve and add the chilli powder, cumin and salt.
10. For the yoghurt sauce, place the yoghurt into a mixing bowl, add the sugar and cumin and mix gently.
11. For the red chilli and garlic sauce, mix together the chilli powder, garlic, salt and lemon juice and blend.
12. To serve, chop the samosas and place in the bottom of the serving bowls, add the fried samosa pastry, the boiled potato and chick peas, dress with the tamarind and yoghurt sauces.
13. Sprinkle the grated onion on top along with the gram flour noodles and finally add the red chilli sauce and garnish with fresh coriander. Serve immediately.
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