Samosas with Choley

Samosas with Choley

 

Ingredients

• Samosas 4
• Yogurt, whisked 4 tbsp
• Sweet date and tamarind chutney 4 tbsp
• Green chutney 4 tbsp

Ingredients for Choley

• Chickpeas, soaked 1 cup
• Salt to taste
• Tea leaves 2 tsp
• Ghee 2 tbsp
• Onions 2 medium
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Choley masala 4 tbsp
• Fresh tomato puree ¾ cup
• Fresh coriander leaves 4 tbsp

Method

• Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of stock for cooking. 
• To make chole, heat two tablespoons oil, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of choley masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes. 
• Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and oil surfaces on top. Sprinkle the remaining choley masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.
•  To serve, place the samosas on a serving platter, crush lightly and then top it up with a generous portion of the prepared choley. Pour yogurt over the choley, drizzle sweet date and tamarind chutney and green chutney and serve immediately.