Samosa is an exceptional snack in its own way, but when combined with chole and chutney it can turn out to be a lip smacking chaat affair. So today we’re gonna make this delicious chaat at our home, the easy way.
For the samosa covering:
1/2 cup refined flour (maida)
2 tsp ghee, melted
salt to taste
For the samosa filling:
1 cup potato, cubed and boiled
1/2 cup boiled green peas
2 tbsp capsicum, chopped
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
2 tbsp oil
salt to taste
oil for deep-frying
3/4 cup kabuli chana (white chick peas)
3-4 Tea bags (for colour)
1/2 tsp baking soda
3 tsp oil
1/2 cup boiled and peeled potato cubes
3/4 cup finely chopped onions
1 tsp coriander-cumin (dhania-jeera) powder
1 tsp chilli powder
1 tsp garam masala
1 tsp dried mango powder (amchur)
2 tsp lemon juice
1/4 tsp freshly ground black pepper (kalimirch)powder
1/2 cup tomato cubes
salt to taste
For the garnish:
1/2 cup Khajur Imli ki Chutney
1/2 cup Green Chutney
2 tbsp chopped coriander (dhania)
2 tbsp chopped onions
2 to 3 tomatoes, sliced (optional)
For the samosa covering
- Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well.
- Divide the dough into 6 equal portions and roll each portion into oval shape. Keep aside.
For the samosa filling
- Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste.
- Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt.
- Mix well and mash lightly.
- Remove from the fire, cool, divide into 12 equal portions and keep aside.
For the samosas
- Divide each samosa covering oval into 2 halves.
- Make a cone from each part and stuff with the filling.
- Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 11 more samosas.
- Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.
- Soak the kabuli channa for at least 6 hours. Drain well
- Combine the kabuli chana, soda bi- carb, salt and tea bags in a pressure cooker and pressure cook in medium heat for 3 whistles.
- Allow the steam to cool before opening the lid. Keep aside.
- Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes.
- Remove the potatoes and keep aside.
- Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the coriander-cumin powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute.
- Add the boiled kabuli chana , salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
How to serve
- Place the hot samosas in a serving bowl and smash them using a spoon, pour the hot chole over them.
- Top with the khajur imli ki chutney and green chutney.
- Garnish with the coriander, onions and tomatoes.
- Serve hot.
You dont have to go out to eat yummy samosa chat. You can make it at home, easily, hygienically and tastier filled with your love!!