Name: Chhole samosa recipe by Ishika Uppal at BetterButter
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 4
Ingredients: 2 cups soaked white chana; 2tbsp oil; 1tsp cloves; 1tbsp cumin seeds; 1tsp black peppercorn; 1/2 tbsp green cardamom; 1 tsp carom seeds; Salt; 2tsp chhole masala; 1tbsp red chilli paste; 1 chopped onion; 2tsp ginger garlic paste; 1 diced tomato; Water as needed; For samosa :; 1 cup all purpose flour; 1tbsp ghee; Salt; 1/2 tsp carom seeds; Water to bind the dough; For filling :; 1 cup boiled potatoes; 1/4 cup boiled green peas; 1tsp ginger garlic paste; Salt; 1/2 tsp turmeric powder; 1 tsp green chilli paste; 1tbsp chopped mint leaves; 2tbsp chopped coriander; To assemble :

Ingredients Serving: 4

2 cups soaked white chana
2tbsp oil
1tsp cloves
1tbsp cumin seeds
1tsp black peppercorn
1/2 tbsp green cardamom
1 tsp carom seeds
Salt
2tsp chhole masala
1tbsp red chilli paste
1 chopped onion
2tsp ginger garlic paste
1 diced tomato
Water as needed
For samosa :
1 cup all purpose flour
1tbsp ghee
Salt
1/2 tsp carom seeds
Water to bind the dough
For filling :
1 cup boiled potatoes
1/4 cup boiled green peas
1tsp ginger garlic paste
Salt
1/2 tsp turmeric powder
1 tsp green chilli paste
1tbsp chopped mint leaves
2tbsp chopped coriander
To assemble :
Date and tamarind chutney
Green chutney
Chaat masala
Red chilli powder
Baarik sev
Sliced onion

Instructions

For chhole : In a pan , dry roast cumin, cardamom, cloves and black peppercorn, till fragrant.
Once it cools down, transfer it to a mixer grinder and blend it with the diced tomatoes.
Pressure cook soaked chana with salt,tea bag and carom seeds for 4 whistles and slow the flame for another 15 minutes. Do check once the pressure goes of , the chana should be completely cooked.
Discard the teabag
In a wok add oil and put sliced onion in it. Cook till it is translucent.
Now add ginger garlic paste and cook till the raw smell escapes .
Add in the tomato paste and all the dry spices along with the chhole masala.
Cook on medium to low flame until the masala starts leaving the sides of the wok.
Now add in the mint leaves and boiled chana.
Mix well and bring it to boil.
Add water to adjust the consistency as per your taste.
Keep aside until serving.
For samosa :
In a big bowl put flour, salt and carom seeds. Mix well
Now add in ghee and rub it thoroughly in the flour to get the breadcrumb texture
Now add water little by little and bind a tight dough.
For filling :
In a pan put oil and add in ginger garlic paste and chilli paste. Cook till the raw smell escapes.
Now add in boiled potatoes, peas and all other listed ingredients. Mix well and switch off the flame.
Take a lemon sized ball and roll it into a circle
Cut half from the centre into a semi circle.
Use little water on the edges and shape it like a cone
Put the potato filling in the centre
Seal the edges tightly
Repeat with rest of the dough and mixture
Fry the samosas on medium flame till golden
To assemble
Fill the bowl 3/4 with chhole and break a samosa on top of it. Garnish with both chutneys, dry spices and sliced onion.

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