Name: Spicy Kadhi Samosa with Bengal Gram Fritters recipe by Vibha Bhutada at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: For Chana Dal Pakora:; 250g chana dal/bengal gram; 6 green chilies, roughly chopped; 1 Onion, chopped; 6 garlic cloves, roughly chopped; 2 inch ginger, roughly chopped; 1/4 tsp carom seeds; 1 Tbsp Fennel Seeds; A pinch of asafoetida; 1 sprig of fresh curry leaves; 2 tbsp coriander leaves, chopped; Salt - to taste; Oil for Deep frying; For Samosa Pastry:; 2 cups All Purpose Flour (Maida); 4 tbsp ghee or oil; 5-6 tbsp water; A pinch of carom seeds; Salt - as required ( I added 3/4 tsp salt); Oil for Deep frying; For Samosa Stuffing:; 3 medium size potatoes; 3/4 to 1 cup peas/matar, fresh or frozen; 1 green chili and 1/2 inch ginger made in a paste or chopped finely; 3/4 tsp garam masala powder; 1/2 tsp red chilli powder; 1 tsp dry mango powder; 1 tsp fennel powder; 1 tsp Coriander powder; 3/4 tsp cumin seeds

ABOUT Spicy Kadhi Samosa with Bengal Gram Fritters RECIPE

I always relished this dish at my Great Aunt's place. She gave an idea on how to make it. So, one day I thought to give it a try under my mother's guidance. And to our surprise, it turned out amazing. Since then, I have always followed this recipe to make this delicious meal. Traditionally, samosas are served with chhole or chutney, but this is bit different and also my personal favorite. I have experimented serving the hot samosas and chana dal pakoras/fritters with innovative coconut kadhi and to add some crunch to the dish, I have added cabbage and bell pepper slices. This is a meal in itself! Though the procedure may look tedious, but totally worth it. This spicy dish is an any-timer, perfect for rainy evenings. Samosa recipe credits - Veg Recipes of India.

Ingredients Serving: 6

For Chana Dal Pakora:
250g chana dal/bengal gram
6 green chilies, roughly chopped
1 Onion, chopped
6 garlic cloves, roughly chopped
2 inch ginger, roughly chopped
1/4 tsp carom seeds
1 Tbsp Fennel Seeds
A pinch of asafoetida
1 sprig of fresh curry leaves
2 tbsp coriander leaves, chopped
Salt - to taste
Oil for Deep frying
For Samosa Pastry:
2 cups All Purpose Flour (Maida)
4 tbsp ghee or oil
5-6 tbsp water
A pinch of carom seeds
Salt - as required ( I added 3/4 tsp salt)
Oil for Deep frying
For Samosa Stuffing:
3 medium size potatoes
3/4 to 1 cup peas/matar, fresh or frozen
1 green chili and 1/2 inch ginger made in a paste or chopped finely
3/4 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp dry mango powder
1 tsp fennel powder
1 tsp Coriander powder
3/4 tsp cumin seeds
2 tbsp chopped coriander leaves
2 to 2.5 tsp oil
Salt - As required
For Coconut Kadhi:
2 cups coconut milk
2 tbsp chickpea flour
1/2 tsp turmeric powder
1 tsp Salt
For Tempering:
1 tbsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
1 bayleaf
An inch piece of cinnamon stick
2 cloves
1 sprig of curry leaves
4 whole red chilies, broken
12-15 black peppercorns
1 tsp Grated Ginger
3 garlic flakes, sliced
For the Final Assembling:
Chana dal pakoras
Aloo matar samosas
Coconut kadhi
For Garnishing:
freshly chopped coriander leaves
Green cabbage, thinly sliced
Green bell pepper, thinly sliced
Garam masala powder, to sprinkle

Instructions

For Chana Dal Pakoras:
Wash and soak chana dal in enough water for 2 to 3 hours or overnight.
Drain the soaked dal and add it to the grinder along with half of the chopped onion, green chilies, ginger, garlic, asafoetida, fennel seeds and carom seeds.
Grind to a smooth batter.
Transfer the ground batter to a bowl.
Add the remaining chopped onion, chopped coriander leaves and salt as per taste.
Incorporate all the mixture with your hands or spoon.
Heat the oil in a deep heavy-based frying pan or wok.
Make small balls with your fingers and gently release them in hot oil.
Fry the chana dal pakoras till crisp and golden on medium heat from all the sides. This takes about 3-4 minutes.
Repeat the same with rest of the batter.
Drain the pakoras on paper towel to remove excess oil. Keep aside.
For Samosa Pastry:
In a bowl, add flour, carom seeds and salt. Mix well and add ghee or oil.
Using your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
The whole mixture should clamp together when joined.
Add 1 or 2 tbsp water.
Begin to knead adding water as required.
Knead to a firm dough using enough water.
Cover the dough with a moistened napkin and keep aside for 25-30 minutes.
For Samosa Stuffing:
Boil the potatoes & peas till they are cooked completely.
Peel the potatoes and chop them into cubes.
Heat oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger-green chili paste and saute for few seconds till the raw aroma goes away.
Turn the heat to low and add all the dry spice powders one by one. Stir well .
Next add potato cubes & peas along with salt and saute for 2-3 minutes.
Mash lightly using the back of the spoon.
Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
Remove from the heat and keep the mixture aside.
Shaping, Stuffing and Frying the Samosa:
After keeping the dough for 25-30 minutes, knead the dough lightly again.
Divide the dough into 6 equal portions.
Roll out each portion in your palms first to make a smooth ball.
Then roll it using a rolling pin keeping the thickness neither thin nor thick.
Cut it horizontally into 2 equal portions using a knife.
Take a portion and join the edges to make a cone.
Stuff the cone with a portion of the prepared potato-peas stuffing and apply little water on the edges to seal it. Make sure there are no cracks.
Prepare all the samosas this way and keep covered with a moist kitchen napkin.
Heat oil in a pan or wok.
Once the oil becomes hot (test by adding a small piece of dough - it should come up quickly once added to the hot oil) gently slide the prepared stuffed samosas & quickly reduce the flame to low.
Deep fry till they turn golden brown in color from both the sides.
Drain on an absorbent paper.
Fry the samosas in batches.
For frying the second batch, again increase the temperature of the oil.
Add the samosas and then lower the flame, thereby decreasing the temperature of oil.
This way fry all the samosas in batches.
For Coconut Kadhi:
Whisk in chickpea flour, turmeric and salt in coconut milk and keep aside. Make sure there are no lumps.
Heat ghee in a deep non-stick pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chilies. Allow them to crackle.
Add the bay leaf, cloves, curry leaves and black peppercorns.
When they splutter a little, add the ginger and garlic.
Saute until the raw smell disappears.
Turn the heat to low and slowly add the coconut milk mixture.
Cook stirring continuously till it begins to thicken and just comes to a simmer.
This will take about 4-5 minutes.
Add in the chopped coriander leaves. Keep aside.
For the final assembling:
Break 1 samosa into small pieces and place it in a serving bowl.
Add few pakoras.
Pour the hot kadhi with a ladle.
Top it up with cabbage and bell pepper slices.
Sprinkle some garam masala on top.
Repeat with the remaining ingredients to make another plate.
Serve immediately.

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