Samosa Chole

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