Samosa Chaat No fail Samosa recipe Chef Ranveer Brar

SAMOSA CHOLE CHAAT - The only paakshala you need for both Samosa and chaat

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:
Punjabi Samosa - https://youtu.be/EKPAfUCn_Jo
Matar ki Kachori - https://youtu.be/dBN-CjBwUnQ
Matar ki Tikki Chaat - https://youtu.be/vf7iPtzNBkw

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SAMOSA CHAAT

Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Dough
2 cups Refined flour,
cup Semolina, powder,
tsp Carom seeds,
cup Ghee,
Salt to taste,
Chilled water,

For Filling
2 tbsp Oil,
1 tbsp Ghee,
5-6 no. medium Potatoes (boiled & diced)
1 inch Ginger (peeled & chopped)
3-4 no. Green chillies (less spicy & chopped)
3-4 tbsp Coriander leaves, chopped,
2 tbsp Prepared Masala,
Salt to taste,
tsp Dry mango powder (optional)

For Masala
1 heaped tbsp Black peppercorns,
1 heaped tbsp Fennel seeds,
1 tbsp Cumin seeds,
1 tbsp Coriander seeds,
tsp Asafoetida,
Salt to taste,

For Samosa
tsp Oil,
Prepared Dough,
Prepared Filling,
Oil for frying,

For Chutney
cup Tamarind (soaked for 10 minutes)
cup Jaggery,
cup fresh Mint leaves,
1 cup fresh Coriander leaves,
3-4 no. Green chillies,
inch Ginger (peeled & roughly chopped)
cup Water,
Salt to taste,
2 tbsp Oil,
2 cups Water,

For Cooking Chole
2 tbsp Oil,
tsp Cumin seeds,
inch Ginger (peeled & chopped)
2 no. Green chillies (slit into half)
Prepared Chutney,
3 cups Chickpeas (boiled with salt)

For Assembling
Fried Samosa,
Onion, sliced,
Green chili,
Lemon wedge,
Cooked chole,

For Garnish
Pomegranate pearls,
Coriander sprig,

Process
For Dough
In a parat, add refined flour, semolina, carom seeds, ghee, salt to taste and rub it well.
Add chilled water and knead it into a hard dough.
Cover it with the muslin cloth and keep it aside to rest for 15-20 minutes.

For Filling
In a kadai, heat oil, ghee, add potatoes and cook it until golden brown.
Add ginger, green chili, coriander leaves and toss it well.
Add prepared masala, salt to taste, dry mango powder and mix it well.
Transfer it to a tray and keep it aside to cool down at room temperature.

For Masala
In a pan, add black peppercorns, fennel seeds, cumin seeds, coriander seeds, asafoetida, salt to taste and dry roast it for 2-3 minutes on medium flame.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Samosa
Apply oil on the table top to prevent sticking the dough.
Divide dough into lemon size balls and flatten it with the help of a rolling pin.
Cut the dough into two equal parts and apply water on the edges.
Stuff the prepared filling and seal the edges to make samosas.
Place prepared samosas into medium hot oil and fry it until golden in color.
Transfer it to an absorbent paper and keep it aside for further use.

For Chutney
In a bowl, add tamarind, jaggery, mint leaves, coriander leaves, green chilies, ginger, water, salt to taste and oil.
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Transfer it to a bowl, add water and mix it well.
Keep it aside for further use.

For Cooking Chole
In a deep handi, heat oil, add cumin seeds, ginger, green chilies, prepared chutney and get a quick boil.
Add boiled chickpeas and cook it for 10-12 minutes or until thick on medium flame.
Turn off the flame and keep it aside for further use.

For Assembling
In a serving dish, place fried samosas, add onion, green chili, lemon wedge and prepared chole.
Garnish it with pomegranate pearls and coriander sprig.
Serve hot.

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