Punjabi Chole

Punjabi chole masala or chana masala is one of the most popular curry dishes from Pakistan.

Punjabi Chole
Punjabi Chole

So what actually is chole masala? In this recipe, chickpeas are cooked with onions, tomatoes and lots of spices. A special blend of spices called “chole powder/masala” is easily available at every store.

Punjabi Chole 2
Punjabi Chole 2

One can make chole masala powder at home too by dry roasting ingredients like cumin, cloves, coriander, peppercorn, cardamom etc. But I usually get the masala from the store, saves me time and also tastes good.

Punjabi Chole 3
Punjabi Chole 3

You will notice that I added 2 tea bags while cooking chickpeas in the pressure cooker, that’s because the tea bags help in giving chole a dark brown/black color. I added only 2, but for a deeper darker brown color, you can add more tea bags. And before you start wondering, let me assure you that the tea bags do not hamper the taste of chickpeas in any way.

Serves: 5-6

Ingredients

To pressure cook

Chickpeas/Chole: 2 cups + 2 tbsp

Cardamom: 5-6

Black peppercorn: 4-5

Bay leaves: 2

Cinnamon sticks: 2

Tea bags: 2

Salt: to taste

Water: 5 cups

For the chole

Onion: 3/4 cup, grated or pureed [from 2 small onions]

Tomatoes: 2.5 cups puree [from 4 medium tomatoes]

Cloves: 3-4

Ginger-garlic paste: 2 teaspoon

Chole Masala: 3 teaspoon

Cumin powder: 3/4 teaspoon

Paprika powder: 1/2 teaspoon

Red chili powder: 1/2 teaspoon or to taste

Salt: to taste

To garnish

Ghee [clarified butter]: 1 tablespoon

Ginger: 1 inch, cut into julienne

Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed

Coriander leaves: 2 tablespoon, chopped

Garam masala: 1/4 teaspoon

Method

Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.

1. In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.

Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.

2. In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.

3. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

Punjabi Chole 4
Punjabi Chole 4

4. Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.

5. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.

6. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.

Punjabi Chole 5
Punjabi Chole 5

7. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.

After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.

8. To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.

9. Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame.

Punjabi Chole 6
Punjabi Chole 6

Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.

Serve with roti, paratha or plain rice.

Punjabi Chole 7
Punjabi Chole 7

Punjabi Chole – Chickpeas Curry

Course main coursecuisine indian
Keyword cholepreparation time 15 minutes
cook time 1 hourtotal time 1 hour 15 minutes
serving 5calories 248 kcal
author zeeshan 

Samosa Chaat

Tangy, spicy Samosa Chaat! Spicy chole (chickpeas) are served with samosa and dollops of yogurt and chutney.

This popular Indian/Pakistani street food is one of my favorite ways to enjoy samosa!

samosa chaat 1
samosa chaat 1

This Samosa Chaat is a another popular Pakistani and Indian chaat where samosa is served with chole (chickpea curry).

Chaat is a broad term used for all Pakistani and Indian street food. It’s mostly spicy, tangy and topped with yogurt and chutneys.

With Ramazan and the festive season around the corner, this would make a great party appetizer!

This Samosa Chaat

✓ is bursting with flavors and texture

✓ has layers of chickpea curry and crunchy samosa

✓ is tangy and spicy

✓ pairs up so well with chai!

The samosa chaat is very easy to put together.

However in order to do, you have to make sure that all the components of the chaat are ready and good to go!

Components of Samosa Chaat

Now, this chaat has several components to it. Let’s see what these are!

Samosa: of course the main ingredients and star of the recipe here. You can either make homemade samosa or get samosa from stores.

I have used my homemade samosa here but totally okay to get them from store.

Especially if you are serving them at a party and running short on time, the short cuts are more than welcome!

Chole: aka the chickpea curry! For this samosa chaat recipe, I used my favorite chole recipe.

It’s literally the best chole and one of my most popular recipes for a good reason.

Yogurt: thick creamy yogurt is an essential ingredients here.

Chutneys: of course no chaat is complete without good chutneys. This recipe calls for cilantro chutney and sweet tamarind chutney.

Extra garnishes: and the chaat is finally topped with sev (fried savory snack), pomegranate arils and cilantro.

It short, it’s an explosion of flavors!

This samosa chaat is best served immediately. Once you have layered everything together, just serve it.

I don’t like soggy samosa in my chaat. No please!

Method

1- Soak dried chickpeas overnight in 4 cups water. In the morning drain the water, and then rinse the chickpeas.

Transfer the chickpeas to a pressure cooker and then add the whole spices- green cardamom, black peppercorn, bay leaves and cinnamon stick.

Also add black tea bags, water (around 4 to 5 cups) and salt. Please note: the tea bags are for giving the chole a dark color. They do not impart any taste to the final product.

2- Pressure cook on high heat for 2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10 to 12 minutes. Remove the cooker from heat and allow the pressure to release naturally.

You should be able to press the chickpeas easily with your fingers once cooked. Set aside.

If using Instant Pot cook for 30 minutes on high pressure with natural pressure release.

3- Start making the masala. Heat oil in a pan on medium heat. Once the oil is hot, add the grated/pureed onions to it.

4- Cook the onions until the raw smell goes away completely. Then add the ginger-garlic paste and cook for 1 minute.

Samosa Chaat step 1
Samosa Chaat step 1

5- Add the pureed tomatoes and mix. Cover and cook the tomatoes for 15 minutes on medium heat, stir once or twice in between. This step is important, so do not rush cooking the tomatoes.

6- Once the tomatoes are cooked, add the chole masala, red chili powder, paprika powder, cumin powder and more salt. Mix and cook the spices for 1 minute.

7- Add the cooked chickpeas into the pan and stir.

8- Cover and let the curry simmer for around 30 minutes on low-medium heat. Again, don’t rush the step for best tasting chole. The curry will thicken considerably and that’s what we want for the chaat.

The curry is now done. Taste test and adjust salt etc. at this point. Let it simmer while you make the tempering.

Samosa Chaat step 2
Samosa Chaat step 2

9- For the tempering, heat ghee in a pan on medium heat. Once the ghee is hot, add the ginger julienne to it and fry until it starts turning golden brown in color.

10- Transfer the fried julienne to the curry.

11- Add garam masala and mix.

12- Finally add in the crushed kasuri methi.

Once the chole is ready, gather all other ingredients and start plating the samosa chaat.

Samosa Chaat step 3
Samosa Chaat step 3

13- To make a plate of samosa chaat, place 1 cup of prepared chole into the serving bowl.

14- Top with dollops of yogurt.

15- Then roughly break 2 samosa and place them on top of yogurt.

16- Top the samosa with more chole, cilantro chutney, sweet tamarind chutney.

Samosa Chaat step 4
Samosa Chaat step 4

And finally garnish the Samosa Chaat with chopped onion, sev, cilantro, pomegranate arils (if using). Sprinkle chaat masala and serve immediately!

how to make samosa chaat
how to make samosa chaat

Samosa Chaat

Tangy and spicy Samosa Chaat is popular Pakistani and Indian street food! Crunchy samosa is served with spicy chickpea curry (chole), yogurt and chutneys!

How to Make Perfect Samosa

Make the perfect flaky and crispy Samosa at home!

All tips and tricks to make the perfect samosa each time! These are filled with a spicy potato filling and are also vegan.

how to make a perfect samosa
how to make a perfect samosa

Samosa, does it need any introduction? I don’t think so!

The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in Pakistan but in several countries of the world.

Because samosa is so so common in Pakistan and India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Pakistani delicacy.

But only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.

It was later adapted as a vegetarian snack with spicy potato filling in India (which is  what is most popular in northern India).

Anyway whatever the origin was, I can confidently say that samosa, especially Aloo Samosa is the most popular snack back home.

It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there!

I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown.

Even now when I go home, I make sure to indulge in those samosas from my favorite shop.

For me a good samosa should be crispy and most importantly it should not be oily at all.

Making samosa is a multi-step process so I am not going to say it’s super quick and easy.

But the joy of biting into that homemade flaky crispy crust filled with spicy potatoes makes it all worth it.

This is one of those treats that you should make for special occasions or over a weekend when you want to have some fun in the kitchen.

This Homemade Samosa

✓ is crispy and flaky

✓ tastes just like the samosa from your favorite shop

✓ is filled with a flavorful potato and peas filling

✓ tastes great with a cup of chai!

✓ is also vegan

I like adding peas to my samosa, if you don’t like it you may skip it.

Some people also add nuts like cashews and raisins to the filling to make it more rich. Again, a personal choice!

Even though the process of making samosa is quite straight forward, there are a number of things that you should keep in mind while making these at home.

Tips to Make The Perfect Samosa

Mixing the oil with flour is important– rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour.

Don’t overwork the dough– you only need to bring the dough together.

Dough should be stiff– soft dough will not give crispy samosa.

Let the dough rest for around 40 minutes– always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.

Roll the dough evenly and roll it thin– try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. Also we all like thin crispy edges of the samosa, agree?

But don’t roll it super thin too, else the dough will tear apart when you fill it.

Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.

Fry the samosa on low heat – the most important thing- always fry the samosa on low heat (not high, not medium), that way they will turn crisp.

Once they have become light brown in color (after 10 minutes or so), then you can increase the heat and fry on medium heat.

Also when you fry on low heat, they won’t get any blisters which they do when you drop them in hot oil.

Why is My Samosa Not Crispy?

This happens when you fry the samosa in hot oil. You need to fry the samosa on low heat always.

Also, your dough needs to be stiff. Soft dough will also result in a not-so-crispy samosa.

how to make a perfect samosa 2
how to make a perfect samosa 2

How to Store and Re-heat Leftover Samosa

I usually place them in an airtight container and refrigerate.

To warm them up, I pre-heat my oven to 350 F degrees and them place the samosa in the oven for 5 to 10 minutes until nicely warm.

Can I Freeze The Samosa?

Yes! Once the samosa is filled and shaped, placed them on a baking sheet lined with parchment paper.

Place the baking sheet into the freezer for couple of hours until samosas are firm.

Then transfer to a freezer bag and freeze.

Can I Bake The Samosa?

Yes! Brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned.

Leftover Samosa Ideas

If you have leftover samosas (what!!), you can use them in different ways.

Like make, Samosa Chaat where you pair the samosas with chole and chutneys.

You can also make Samosa Sandwich, apply chutneys on bread and place a samosa in between. You can even put some sev on top and enjoy.

Can I Use Whole Wheat Flour?

If you want to use whole wheat flour in this recipe, I would recommend replacing half of the flour with whole wheat.

So, use 1 cup all purpose flour and 1 cup whole wheat.

Method

Make the samosa dough

1- Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well.

2- Add the oil and then start mixing with your fingers.

3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.

4- Once incorporated,  the mixture resembles crumbs.

how to make a perfect samosa 3
how to make a perfect samosa 3

5- Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.

6- Now, start adding water, little by little and mix to form a stiff dough.

7- Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.

8- Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that.

While the dough is resting, start working on the filling.

how to make a perfect samosa 4
how to make a perfect samosa 4

Make the filling

9- Boil potatoes until done.8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

10- Peel the skin and them mash the potatoes. Set aside.

11- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

12- Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.

how to make a perfect samosa 5
how to make a perfect samosa 5

13- Add the boiled & mashed potatoes and green peas to the pan.

14- Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.

15- Add the coriander powder, garam masala, amchur, red chili powder and salt.

16- Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.

how to make a perfect samosa 6
how to make a perfect samosa 6

Shape and fry the samosa

17- Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.

Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.

18- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.

19- Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.

20- Now bring the two ends of the straight edge together and pinch them to form a cone. See picture (#20) for a better idea.

how to make a perfect samosa 7
how to make a perfect samosa 7

21- Pinch the pointed ends to make it a perfect cone shape.

22- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.

23- Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see picture #23).

24- Now pinch the edges and seal the samosa.

how to make a perfect samosa 8
how to make a perfect samosa 8

25- Your samosa is now ready. Repeat with remaining dough. Always remember to keep the filled samosa covered with moist cloth while roll and fill the others.

26- Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.

Drop the shaped samosas into the oil.

27- Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.

28- At this point, increase the heat to medium and fry until it gets nicely browned.

Don’t overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.

how to make a perfect samosa 9
how to make a perfect samosa 9

Once you finish frying  one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.

If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.

Enjoy hot samosas with cilantro chutney or sweet tamarind chutney! Yum!

how to make a perfect samosa 10
how to make a perfect samosa 10
 
 

Samosa Recipe

Yield 20 samosas

preparation time

60 minutes

cooking time

90 minutes

total time

150 minutes

Crispy, flaky Samosa is the perfect appetizer for any celebration. Filled with a spicy potato filling, this Samosa is also vegan!

Ingredients

Samosa Dough

  • 2 cups all purpose flour (maida), 260 grams
  • 1 teaspoon ajwain, carom seeds
  • 1/4 teaspoon salt
  • 4 tablespoons + 1 teaspoon oil, 45 ml + 5 ml
  • water, to knead the dough, around 6 tablespoons

Samosa Filling

  • 3-4 medium potatoes, 500-550 grams
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons crushed coriander seeds
  • 1 teaspoon finely chopped ginger
  • 1 green chili, chopped
  • 1/4 teaspoon hing, asafoetida
  • 1/2 cup +2 tablespoons green peas, I used frozen green peas which I soaked in warm water for 10-15 minutes before using
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur, dried mango powder
  • 1/4 teaspoon red chili powder, or add more to taste
  • 3/4 teaspoon salt, or to taste

oil, for deep frying

Instructions

Make Samosa Dough

  1. Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
  2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated,  the mixture resembles crumbs.
  3. Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
  4. Now, start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
  5. Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.

Make the potato filling

  1. Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
  2. Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
  3. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
  4. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.

Shape & fry the Samosa

  1. Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
  2. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
  3. Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
  4. Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
  5. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
  6. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
  7. Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
  8. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don’t overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
  9. Once you finish frying  one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

Recipe Notes

  1. Most important thing to remember is to not the fry the samosa on high heat, they will not get crispy if you do so and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.
  2. I have used green peas in my samosa filling. If you are not a fan, simply skip.
  3. This recipes makes 14 medium sized samosa. You can make more or less depending on how you like. 

Nutrition Facts

Samosa Recipe

Amount Per Serving

fat 

7 g

fiber

3 g

calcium

24 mg