Chole Samosa

Name: Chole Samosa
Prep time: 1 h 30 min
Cook time: 55 min
Total time: 2 h 25 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 75 g (2⅔ oz/scant ½ cup) frozen peas, defrosted; 1 onion, finely diced; 1 tsp dried fenugreek leaves; 375 g (13¼ oz) potatoes; 250 g (9 oz/2 cups) plain (all-purpose) flour; 1 tsp carom seeds; 1 tbsp chopped fresh coriander (cilantro); 1 tsp salt; 1 tsp dried mango powder; 1 tbsp chopped fresh coriander (cilantro); 1 tsp cumin seeds; ½ tsp fennel seeds; 1.5 litres (50 fl oz/6⅓ cups) oil, for deep-frying; 100 ml (3½ fl oz/scant ½ cup) warm water; 50 ml (1¾ fl oz/scant ¼ cup) oil; ¾ tsp salt; 1 large onion, finely chopped; 1 tbsp gram flour; ½ tsp carom seeds; 3 green cardamom pods, cracked; 3 tbsp oil; 2 x 400-g (14-oz) cans chickpeas (garbanzo beans); 1½ tsp Garam Masala; 1 tsp sugar; 2 x 400-g (14-oz) cans chickpeas (garbanzo beans); ½ tsp ground turmeric; 1½ tsp salt; 1 x 400-g (14-oz) can chopped tomatoes; 2 tsp Kashmiri chilli powder; 2 tsp minced root ginger

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Palm-sized potato and pea samosas propped up on a pile of rugged, masala bathed chickpeas (garbanzo beans). The pastry is short, crisp and forgiving to work with. If that Punjabi samosa can’t be used as cannon fodder, it’s not worth having, so be sure to fill each one generously.

Ingredients

For the chole

3 tbsp oil
½ tsp carom seeds
3

Asia
India
Pastry
Vegan
Punjab

Method

First, make the chole. Heat the oil in a saucepan. Add the carom seeds, cardamom pods and onion. Cook over a medium-low heat, stirring continuously, until the onion has caramelised to a golden colour, about 8 minutes. Sprinkle in the gram flour and stir to coat the onion. Cook, stirring continuously, until the gram flour has toasted up, releasing a nutty aroma.