Samosa with Chhole

Preparation time: 1 hour
Soaking time: over night
Cooking time: 30 minutes
Makes 12 to 14 samosas

Ingredients:

For the samosa filling

• 5 potatoes boiled and peeled
• 1 cup peas boiled
• 2 onions finely chopped
• 3 green chilies finely chopped
• salt and red chili powder as per taste
• 1/2 tsp black pepper powder
• 1 tsp cumin powder
• 1 tsp coriander roughly pounded
• 1 tsp dried mango powder(amchur)
• 2 tbsp coriander leaves chopped

For samosa dough

• 2 cups all-purpose flour(maida)
• 1/2 tsp ajwain
• 1/2 tsp salt
• 1 tbsp oil
• warm water to make the dough

For the chhole

• 1 cup white chick peas soaked over night
• 4 cups of water to soak and boil the chickpeas
• 1 tsp ginger mince
• 1.5 tsp garlic mince
• 1 teabag
• 2 black cardamom
• 1 inch cinnamon stick
• 1 bay leaf
• salt and red chili powder as per taste
• 3 green chilies slit
• 1 onion finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 2 tbsp olive oil
• 2 tbsp coriander leaves chopped

To serve with

• 2 onions finely chopped
• 1 cup imli chutney or mint chutney or ketchup

To fry the samosas

• Oil for frying

First of all mix all the ingredients for the dough to make a smooth and non-sticky dough. Kneed it properly and use extra flour if required. Cover it with a wet cloth and let it rest for half an hour. Meanwhile, pressure cook chickpeas along with ginger mince, teabag, cardamoms, bay leaf and 1 tsp salt till done. It will take around 15 minutes.

Mash the potatoes and mix all the ingredients for the filling. Set aside. Divide the dough into 6 to 7 equal balls. Roll them into discs of 1 mm thickness with the help of some oil.

Cut the discs into 2 equal halves.

Join the edge of the half disc to form a cone.

Fill in a tbsp of the filling and seal the opening. Make rest of the samosas in the similar manner and keep aside.

To make the chhole, heat a saucepan and add the oil. Next add the cinnamon and saute to about 30 seconds. Next add the garlic mince and saute for another 30 seconds. Add the onions and fry till they become translucent. Add the chilies, salt and red chili powder. Saute for another minute and add the chickpeas without the water. Reserve the water. Cook for a minute and add the coriander powder. Now cook the chickpeas for 2-3 minutes. Now add the reserved water and bring the chhole to a boil and reduce the flame. Add the garam masala and the cumin powder. Let the chhole simmer on heat till they are reduced to the desired consistency. Garnish with coriander leaves.

Now heat the oil for frying the samosas and fry the samosas golden brown. Serve hot with chhole and chutney or ketchup of your choice. Enjoy your evening!!!