Chole Samosa Recipe | Chef Sanjyot Keer

Written recipe for Chole samosa Prep time: 5 hours Cooking time: 30 mins Serves: 6 To make chole Ingredients: • Chickpeas 1 cup (raw) • Water 1 litre • Salt 1 tsp • Ghee 2 tbsp • Bay leaves 2-3 nos. • Black cardamom 3-4 nos. • Cloves 4-5 nos. • Black peppercorns 4-5 nos. • Onions 2-3 medium size (chopped) • Ginger garlic paste 2 tbsp • Green chillies 2-3 nos. (slit) • Tomato puree 1 cup • Powdered spices: 1. Red chilli powder 1 tbsp 2. Turmeric powder ½ tsp 3. Coriander powder 1 tbsp 4. Anardana powder 1 tbsp 5. Aamchur powder 1 tsp • Salt to taste • Fresh coriander leaves 1 tbsp (chopped) • Kasuri methi 1 tsp • Garam masala ½ tsp Methods: • Wash the chickpeas with water and soak them in fresh water for 4 hours or overnight, after soaking drain the excess water. • Set a cooker on medium heat and add the soaked chickpeas, further add more water in the cooker and cover 1 inch above the chickpea surface, add salt and pressure cook the chickpeas for 4 whistles. • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir and check that the chickpeas are cooked completely by smashing it with fork, if not pressure cook them for 1 or 2 more whistle, check for salt and add accordingly if less. • Set a deep pan or wok on medium heat, add ghee, bay leaves, black cardamom, cloves and peppercorns, sauté them for a minute. • Add onions and cook them until they turn golden brown, further add ginger garlic paste and green chillies, continue to sauté them on medium flame for a minute. • Add the tomato puree, powdered spices and salt to taste, mix well and cook for 5-6 minutes, further cover and cook until the ghee separates. • Add the boiled or cooked chickpea along with its water, to the masala, mix well and cook for 5-7 minutes until the gravy thickens. • Further add freshly chopped coriander leaves, kasuri methi and garam masala, mix and stir well and cook for few more minutes and keep aside to serve it with the hot crispy samosas. For making samosa covering Ingredients: • Refined flour 2 cups • Salt 1 tsp • Ajwain 1 tsp • Ghee 4 tbsp • Water as required Methods: • Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well, *Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन). • Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes. • After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling. For potato filling Ingredients: • Ghee 2 tbsp • Jeera 1 tsp • Hing (asafoetida) 1 tsp • Saunf 1 tbsp • Ginger garlic paste 1 tbsp • Potatoes 5-6 medium size (boiled) • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Green chillies 1-2 nos. (chopped) • Salt to taste • Green peas ½ cup • Jeera powder 1 tsp • Black salt ½ tsp • Anardana powder 1 tbsp • Amchur powder ½ tsp • Fresh coriander leaves 1 tbsp (chopped) Methods: • Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute. • Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier. • Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes. • Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down. To make samosa follow the step: • To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding). • Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa. • Make as many samosas you wish to, and rest them for 10-15 minutes before frying. • Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown. • Your hot and crispy samosa are ready to be served, break the samosas and pour the freshly prepared chole over it, serve this unique yet tasty dish with some khatti methi or theeki chutney and some chopped onions on side. Join us on: Facebook - goo.gl/rxrqsq Instagram - goo.gl/rK6wFS Twitter - goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - goo.gl/8zcF6N Instagram - goo.gl/ayTNLP Twitter - goo.gl/lDfrrQ

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