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SAMOSA CHOLE CHAAT - The only paakshala you need for both Samosa and

SAMOSA CHAAT

Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Dough
2 cups Refined flour, मैदा
¼ cup Semolina, powder, सूजी
¼ tsp Carom seeds, अजवायन
⅓ cup Ghee, घी
Salt to taste, नमक स्वादअनुसार
Chilled water, ठंडा पानी

For Filling
2 tbsp Oil, तेल
1 ½ tbsp Ghee, घी
5-6 no. medium Potatoes (boiled & diced) उबले हुए आलू
1 inch Ginger (peeled & chopped) अदरक
3-4 no. Green chillies (less spicy & chopped) हरी मिर्च
3-4 tbsp Coriander leaves, chopped, धनिया पत्ता
2 ½ tbsp Prepared Masala, तैयार किया हुआ मसाला
Salt to taste, नमक स्वादअनुसार
½ tsp Dry mango powder (optional) आमचूर पाउडर

For Masala
1 ½ heaped tbsp Black peppercorns, काली मिर्च के दाने
1 heaped tbsp Fennel seeds, सौंफ
1 tbsp Cumin seeds, जीरा
1 ½ tbsp Coriander seeds, धनिये के बीज
¼ tsp Asafoetida, हींग
Salt to taste, नमक स्वादअनुसार

For Samosa
½ tsp Oil, तेल
Prepared Dough, तैयार किया हुआ आटा
Prepared Filling, तैयार किया हुआ मिश्रण
Oil for frying, तलने के लिए तेल

For Chutney
½ cup Tamarind (soaked for 10 minutes) इमली
¼ cup Jaggery, गुड़
½ cup fresh Mint leaves, पुदीना पत्ता
1 cup fresh Coriander leaves, धनिया पत्ता
3-4 no. Green chillies, हरी मिर्च
½ inch Ginger (peeled & roughly chopped) अदरक
¼ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
2 tbsp Oil, तेल
2 cups Water, पानी

For Cooking Chole
2 tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
½ inch Ginger (peeled & chopped) अदरक
2 no. Green chillies (slit into half) हरी मिर्च
Prepared Chutney, तयार की हुई चटनी
3 cups Chickpeas (boiled with salt) उबले हुए छोले

For Assembling
Fried Samosa, तले हुए समोसे
Onion, sliced, प्याज
Green chili, हरी मिर्च
Lemon wedge, नींबू की फांक
Cooked chole, पके हुए छोले

For Garnish
Pomegranate pearls, अनार के दाने
Coriander sprig, धनिया पत्ता

Process
For Dough
In a parat, add refined flour, semolina, carom seeds, ghee, salt to taste and rub it well.
Add chilled water and knead it into a hard dough.
Cover it with the muslin cloth and keep it aside to rest for 15-20 minutes.

For Filling
In a kadai, heat oil, ghee, add potatoes and cook it until golden brown.
Add ginger, green chili, coriander leaves and toss it well.
Add prepared masala, salt to taste, dry mango powder and mix it well.
Transfer it to a tray and keep it aside to cool down at room temperature.

For Masala
In a pan, add black peppercorns, fennel seeds, cumin seeds, coriander seeds, asafoetida, salt to taste and dry roast it for 2-3 minutes on medium flame.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Samosa
Apply oil on the table top to prevent sticking the dough.
Divide dough into lemon size balls and flatten it with the help of a rolling pin.
Cut the dough into two equal parts and apply water on the edges.
Stuff the prepared filling and seal the edges to make samosas.
Place prepared samosas into medium hot oil and fry it until golden in color.
Transfer it to an absorbent paper and keep it aside for further use.

For Chutney
In a bowl, add tamarind, jaggery, mint leaves, coriander leaves, green chilies, ginger, water, salt to taste and oil.
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Transfer it to a bowl, add water and mix it well.
Keep it aside for further use.

For Cooking Chole
In a deep handi, heat oil, add cumin seeds, ginger, green chilies, prepared chutney and get a quick boil.
Add boiled chickpeas and cook it for 10-12 minutes or until thick on medium flame.
Turn off the flame and keep it aside for further use.

For Assembling
In a serving dish, place fried samosas, add onion, green chili, lemon wedge and prepared chole.
Garnish it with pomegranate pearls and cor




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