Samosa Chole

Distribution Date
27th November, 2021
Venue
Thane
People Served
100
Total Cost
₹4218.00

Ingredients

  • Kabuli Chana - 6 Kg
  • Potato - 8 Kg (2kg for Chole, 6 Kg for Samosa)
  • Onion - 4 Kg
  • Tomato - 6 Kg
  • Chole Masala - 200 gms
  • Aamchur powder - 100 gms
  • Jeera powder - 200 gms
  • Jeera - 100 gms
  • Jaggery - 500 gms
  • Tamrind Paste - 200 gms
  • Green Peas - 2 Kg
  • Maida - 5 Kg
  • Rawa (bareek) - 1 Kg
  • Ajwain - 100 gms
  • Saunf - 100 gms
  • Kothmir, Pudina - 1 each
  • Mirchi - 100 gms
  • Kaju - 300 gms
  • Kismis - 500 gms
  • Ghee - 0.5 Kg

Preparation

Chole

  • Soak Kabuli chana in water and soak for 10 hours. 
  • Cook Kabuli chana and potatoes together. 
  • In a separate vessel, add oil, jeera and onions and saute till brown. Add turmeric and chilli powder.
  • Make Tomato puree and add. Add chole masala, salt, jeera powder, dhaniya powder.
  • Grind Kotmbir, Pudina, Ginger and mirchi to make paste and add to above mixture 
  • Add jaggery and cook
  • Add chole, potatoes and mix
  • Add tamrind paste, aamchur powder and mix
  • If gravy is too watery, mash chana and potatoes to make the gravy thick.

Samosa

  • Mix maida and rawa in 4:1 proportion 
  • Add ajwain, jeera, ghee and mix
  • Add water little by little and mix. Do not make it too soft or watery, It should be thick and strong.
  • Smear oil on the flour and keep aside for 30 mins
  • In another vessel, add oil, jeera, saunf, onions and saute
  • Mash potatoes and mix.
  • Add green peas and mix
  • Add jeera powder, dhaniya powder, aamchur powder and mix
  • Make medium size balls from the flour, smear little oil and make chappati.
  • Cut the chappati into half 
  • Apply little water to the edges to make it moist
  • Fold to form a cone and add potato bhaji and press all sides to ensure there are no openings
  • Fry
Volunteers
Rabbi
Bunty
Ankur
Vinay
Nikhilji
Images