सिनेमा जैसे समोसे बनाने का असली तरीका सही माप हलवाई तरीका साथ में समोसे वाले छोले चाट Samosa Recipe

Ingredients

• 1 cup Kabuli Chickpeas (dry, soaked overnight (12 hrs) and drained)
• 1 tablespoon Salt (for pressure cooking chickpeas)
• 2 pieces Bay Leaf (adds aroma to chickpeas)
• ½ teaspoon Roasted Cumin Powder (dry roasted for extra flavor)
• 1 tablespoon Whole Spice Mix (blend of large cardamom, small cardamom, cloves, cinnamon, black pepper, cumin seeds, and extra bay leaf; ground in a mortar)
• 2 tablespoons Tamarind Paste (store‑bought or homemade)
• 1 teaspoon Ginger Paste (diluted with a quarter cup water before adding)
• 1 teaspoon Green Chili Paste (adjust amount for heat; diluted with water)
• 2 tablespoons Coriander Paste (fresh cilantro blended with water)
• 2 tablespoons Cornflour (mixed with a little water to form a slurry)
• 2 medium Potatoes (boiled, peeled and mashed)
• 2 tablespoons Vegetable Oil (for cooking chole and filling)
• 2 tablespoons Green Peas (fresh or frozen, thawed)
• 2 tablespoons Cashews (optional, lightly toasted)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• ¼ teaspoon Garam Masala
• ¼ teaspoon Amchur (Dry Mango) Powder
• ½ teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tablespoons Fresh Cilantro (chopped, for garnish and filling)
• ½ cup All-Purpose Flour (sifted)
• 1 cup Semolina (Sooji) (fine grade)
• ½ teaspoon Ajwain (Carom Seeds)
• ½ teaspoon Salt (for dough)
• 2 tablespoons Oil (for dough (40% of fat blend))
• 2 tablespoons Ghee (for dough (60% of fat blend))
• ¾ cup Cold Water (ice‑cold for kneading dough)
• 2 liters Vegetable Oil for Deep Frying (neutral oil, maintain 180‑200°C)

Instructions

1. Soak Chickpeas Overnight

   Rinse 1 cup dry Kabuli chickpeas, place in a bowl, cover with plenty of water and let soak for at least 12 hours.

   Time: PT12H

2. Pressure Cook Chickpeas

   Drain soaked chickpeas, add to pressure cooker with 3 cups water, 1 tbsp salt, 2 bay leaves. Close lid and cook on high pressure for 5 whistles (≈45 minutes).

   Time: PT45M

3. Prepare Spice Paste

   In a small bowl combine 2 tbsp tamarind paste, 1 tsp ginger paste (diluted with ¼ cup water), 1 tsp green‑chili paste (diluted), 2 tbsp coriander paste, ½ tsp roasted cumin powder, and the ground whole‑spice mix. Mix well.

   Time: PT10M

4. Cook Chole Gravy

   Heat 2 tbsp oil in a pot, add the spice paste and sauté for 30 seconds. Add the cooked chickpeas with their cooking water, bring to a boil, then simmer 20 minutes. Stir occasionally.

   Time: PT20M

5. Thicken with Cornflour Slurry

   Mix 2 tbsp cornflour with 2 tbsp cold water to a smooth slurry. Stir into the simmering chole and cook 2‑3 minutes until the gravy thickens to a chutney‑like consistency.

   Time: PT5M

6. Prepare Potato‑Pea Filling

   Boil 2 medium potatoes until fork‑tender (≈7 minutes). Peel and mash. In a kadhai heat 2 tbsp oil, add ½ tsp cumin seeds, a pinch of asafoetida, then add mashed potatoes, 2 tbsp peas, 2 tbsp toasted cashews (optional), ½ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp garam masala, ¼ tsp amchur, ½ tsp kasuri methi, salt to taste, and 2 tbsp chopped cilantro. Cook 8‑10 minutes, stirring constantly.

   Time: PT15M

7. Make Samosa Dough

   In a mixing bowl combine ½ cup sifted all‑purpose flour, 1 cup fine semolina, ½ tsp ajwain, ½ tsp salt, 2 tbsp oil and 2 tbsp ghee. Rub the fats into the flour until the mixture resembles coarse crumbs. Add ¾ cup ice‑cold water gradually, kneading until a stiff, non‑sticky dough forms.

   Time: PT15M

8. Rest Dough

   Cover the dough with a damp cloth or plastic wrap and let rest at room temperature for 30 minutes (minimum) up to 1 hour.

   Time: PT30M

9. Roll and Cut Dough Strips

   Divide dough into 8 equal portions. On a lightly floured surface roll each portion into a thin oval (≈25 cm long, 14 cm wide). Cut each oval into two equal strips.

   Time: PT20M

10. Form Samosa Cones

    Take one strip, apply a thin layer of water along the edge, fold it into a cone shape, and seal the edge. Repeat for all strips.

    Time: PT10M

11. Fill and Seal Samosas

    Place 2‑3 teaspoons of the potato‑pea filling into each cone, then moisten the open edges, fold over to form a triangular pocket and press to seal tightly.

    Time: PT15M

12. Air‑Dry Shaped Samosas

    Arrange the sealed samosas on a tray, cover loosely with a kitchen towel, and let rest at room temperature for 30 minutes.

    Time: PT30M

13. Heat Oil for Frying

    Fill a deep kadhai with 2 liters vegetable oil and heat to 180‑200 °C (use a thermometer or test with a small piece of dough – it should sizzle and rise to the surface).

    Time: PT10M

    Temperature: 180-200°C

14. Deep Fry Samosas

    Gently slide a few samosas into hot oil. Fry 7‑8 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 180-200°C

15. Serve

    Serve hot samosas with the thick chole gravy, accompanied by green chutney and sliced onions if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g