Punjabi Samosa And Chole Recipe

Punjabi Samosa Chole is a beloved and hearty North Indian street food combination that pairs crisp, spiced potato filled samosas with a rich and tangy chickpea curry chole. The samosas are typically crushed and immersed in the flavorful gravy or served alongside, creating a satisfying blend of textures and tastes. Garnished with fresh onions, cilantro, and a squeeze of lemon, this dish is often enjoyed as a fulfilling snack or meal. It captures the vibrant and comforting essence of Punjabi cuisine in every delicious bite

Ingredients For Dough

2 Cup refined flour

1 Tablespoon sooji

1 Tablespoon carom seeds

As needed cold water

1/2 Tablespoon salt

3 Tablespoon ghee

For Filling

2 Inch ginger

3-4 NOS green chilies

1 Tablespoon cumin seeds

1 Tablespoon fennel seeds

1 Tablespoon coriander seeds

9-10 Medium size boiled potatoes

1 Tablespoon ghee

1/3 Cup green peas boiled

Salt and black pepper to taste

1 Tablespoon chaat masala

1/2 Tablespoon kasuri methi

3 Tablespoon fresh coriander chopped

Oil for frying

Step:1

For dough , add refined flour , sooji , salt , ajwain and ghee , in a mixing bowl , mix well until combined well , make sure to crush the ajwain between your palms to enhance the flavour , the texture should be somewhere similar to breadcrumbs and should stick when pressed

Step:2

Add cold water gradually in the flour and knead a stiff and tight dough , knead the dough well for 7-8 minutes , after kneading cover the dough with a damp cloth and rest for 30 minutes . By the time you can prepare the filling

Step:3

For filling , we need to make the ginger and green chili paste , for that , add green chilies and ginger in grinding jar and into a fine paste , keep the paste aside to be used later in making the filling . Further , take a mortar and pestle , add jeera , saunf and sukha dhaniya and grind to a coarse powder , you can also grind the spices in a mixer grinder , keep the powder aside to be used later in making the filling

Step:4

Cut the boiled potatoes in quarters and further slice them , keep aside for making filling . Set a pan or a wok on low heat , add ghee , further add the grounded spices and briefly cook on low heat for 30-40 seconds now add the ginger chili paste , stir and cook for 1-2 minutes on low flame , further add the boiled potatoes , green peas , salt and pepper to taste , chaat masala , kasuri methi and freshly chopped coriander leaves , stir well to mix the potatoes and the masala well

Step:5

Increase the flame to medium high and cook the potatoes for 6-7 minutes , it should get some colour while cooking , mash the potatoes lightly while keeping few chunks intact . Further transfer the mixture in a bowl and allow it to cool down to room temperature . As the filling is ready , you can make the samosa

Step:6

For making samosa , make the samosa sheets , for that , knead the dough once again that has been resting and divide in equal size dough balls , further flatten the dough balls in thin sheets making an oval shape , make sure the sheet is not too thin or too thick , divide the sheet width wise in two equal halves . Roll the sheet once again cutting , as the sheet may shrink a little bit

Step:7

Pick one sheet and apply water on the edge of the straight line , bring the ends together and seal well to shape like a cone , fill sufficient amount of aloo filling , while lightly pressing downwards , bring the opening of the samosa together and seal proprely to shape a proper samosa . Shape all the samosa in same way , make sure to cover with a cloth while you’re shaping other samosa . By the time you can set oil for deep frying

Step:8

For frying , set oil in a big kadhai for deep frying make sure the kadhai should be wide enough heat the oil on medium heat and drop in the samosa , fry the samosa on medium heat until they are crisp and golden brown in colour , make sure to fry the samosa in batches but in good quantiy that the kadhai is filled but do not overcrowd , make sure the oil should not be to hot , fry the samosa on low to medium flame the samosas are perfectly cooked from inside , adjust the flame accordingly , if you have a thermometer , fry the samosa at 140 C- 150 C

Step:9

Your crispy hot samosa are ready , you can serve as it is with the chutneys of your choice or you could also take to another level by serving it with chole

Punjabi Samosa And Chole Recipe