Tithi Special: Chole Samosa
for the gravy
  1. Wash the chole and soak it for 4-5 hours, then boil it in a cooke for 7-8 whistles or till it gets soft.
  2. Heat the ghee in a pan, add cumin seeds, when the seeds start to crackle add the hing, bay leaf, Kashmiri mirchi and sauté for few seconds.
  3. Add the all the remaining ingredients and mix well. Now add the boiled chole with little water.
  4. Cook on a medium flame till all the gravy get mixed well with the chole.
  5. Keep it aside and let it cool.
how to proceed
  1. Knead the dough well till smooth and elastic, and divide into equal portions (approximately 14).
  2. Roll out a portion of the dough into a round shape.
  3. Cut it horizontally into 2 equal portions using a knife.
  4. Take a portion and join the edges to make a cone.
  5. Stuff the cone with Chhole stuffing and apply little water on the edges to seal it.
  6. Repeat with remaining dough.
  7. Heat the oil in a kadhai and deep fry the samosas on a medium flame till they turn golden brown.
  8. Serve hot with the chutney of your choice.
Recipe Notes

For a healthier baked option:

1. Arrange the stuffed samosas on a greased baking tray.
2. Bake it in a preheated oven at 200°C for 20-25 minutes.