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piece
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Ingredients
Dough
- 1 & 1/2 cup plain flour or wheat flour
- 2 tbsp melted ghee
- salt to taste
- pinch ajwain carrom seeds
- water as per your requirement
Chole
- 1 cup chole
- 2 tsp red chilli powder
- 2 tsp dhanyajeera powder
- 1 tsp garam masala
- 3 tsp chole masala
- 2 tbsp ghee
- 1 tsp jeera
- 1 bay leaf
- 1 kashmiri mirchi
- salt to taste
- pinch hing asafoetida
- 1 tsp sugar optional
Ingredients
Dough
Chole
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Instructions
for the gravy
- 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.
- 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.
- Add the all the remaining ingredients and mix well. Now add the boiled chole with little water.
- Cook on a medium flame till all the gravy get mixed well with the chole.
- Keep it aside and let it cool.
how to proceed
- Knead the dough well till smooth and elastic, and divide into equal portions (approximately 14).
- Roll out a portion of the dough into a round shape.
- 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 Chhole stuffing and apply little water on the edges to seal it.
- Repeat with remaining dough.
- Heat the oil in a kadhai and deep fry the samosas on a medium flame till they turn golden brown.
- 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.