Chole Samosa

Name: Chole Samosa
Total time: 7200 s
Yield: Serves 4-5 servings
Ingredients: 2 cups cooked chickpeas (about 330 grams); 1 boiled potato; Salt to taste; 5-6 green chilies; 1 little fresh cilantro as needed; 4 tablespoons oil (about 60 ml); 1 teaspoon cumin seeds; 2 pinches asafoetida (hing); 2 tomatoes; 1 teaspoon garam masala; 2 cups all-purpose flour (about 250 grams); 1/4 cup oil (about 60 ml); 1 teaspoon carom seeds (ajwain); 1 teaspoon salt; as needed Oil for frying,; 4-5 boiled potatoes; 4-5 green chilies; 1 teaspoon red chili powder; Salt to taste; 1 teaspoon cumin seeds; 2 pinches asafoetida (hing)

Kunti Gupta @cook_17402283

I am a housewife.

Chole samosa is one of my favorite snacks. You could say it's just one of my all-time favorites.

Kunti Gupta @cook_17402283

I am a housewife.

Chole samosa is one of my favorite snacks. You could say it's just one of my all-time favorites.

Saved

Ingredients

2 hours

Serves 4-5 servings

For the Chole (Chickpeas)
2 cupscooked chickpeas (about 330 grams)
1boiled potato
Salt to taste
5-6green chilies
1little fresh cilantro as needed
4 tablespoonsoil (about 60 ml)
1 teaspooncumin seeds
2 pinchesasafoetida (hing)
2tomatoes
1 teaspoongaram masala
For the Samosa Dough
2 cupsall-purpose flour (about 250 grams)
1/4 cupoil (about 60 ml)
1 teaspooncarom seeds (ajwain)
1 teaspoonsalt
as neededOil for frying,
For the Filling
4-5boiled potatoes
4-5green chilies
1 teaspoonred chili powder
Salt to taste
1 teaspooncumin seeds
2 pinchesasafoetida (hing)

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Steps

2 hours

1

First, heat 3-4 tablespoons oil in a deep pan or skillet.
2

Add cumin seeds, asafoetida, green chilies, and tomato paste. Sauté well.
3

Mash the boiled potato and add it to the pan.
4

Add the chickpeas, salt, and a little water. Mix well.
5

Cover and let it simmer for 10 minutes. Then turn off the heat.
6

For the filling, peel and roughly mash the potatoes. Mix in all the other filling ingredients.
7

To make the samosa dough, combine flour, salt, carom seeds, and oil. Knead into a stiff dough. Cover and let it rest for 15 minutes.
8

Divide the dough into portions and roll each into a thick oval. Cut in half and shape each half into a cone for the samosa.
9

Fill each cone with the potato filling and seal the edges with a little water.
10

Prepare all the samosas this way and let them rest for 1 hour.
11

Heat oil for frying, but do not let it get too hot. Fry the samosas on low heat for 10 minutes so they become crispy.
12

After 10 minutes, increase the heat to medium and fry until golden brown.
13

To serve, break open the samosas on a plate, top with chole, and add a little green chutney and sweet chutney if desired.
14

Serve hot.