Samosa Chole

Distribution Date
24th February, 2024
Venue
Thane
People Served
110
Total Cost
₹3500.00

Ingredients

  • Kabuli Chana - 6 Kg
  • Potato - 9 Kg (2kg for Chole, 7 Kg for Samosa)
  • Tomato - 6 Kg
  • Chole Masala - 400 gms
  • Jeera powder - 200 gms
  • Jeera - 100 gms
  • Jaggery - 500 gms
  • Tamrind Paste - 200 gms
  • Green Peas - 2 Kg
  • Maida - 4 Kg
  • Rawa (bareek) - 1 Kg
  • Ajwain - 100 gms
  • Saunf - 100 gms
  • Pudina - 2
  • Kothmbir - 2 big
  • Mirchi - 100 gms
  • Ginger - 200 gms
  • Garlic - 200 gms
  • Kaju - 300 gms
  • Ghee - 1 Kg
  • Onion - 6 Kg ( 3 Kg for Chole, 3 Kg for topping  )

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, Garlic and mirchi to make paste and add to above mixture 
  • Add jaggery and cook
  • Add chole, potatoes and mix
  • Add tamrind paste 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 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
Abu
Bunty
Vinod
Vinay
Anand
Madhu
Ravindra
Images