Category: Food Recipes

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

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.

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.

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.

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.

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.

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

Serve with roti, paratha or plain rice.

Punjabi Chole – Chickpeas Curry

Course main course	cuisine indian
Keyword chole	preparation time 15 minutes
cook time 1 hour	total time 1 hour 15 minutes
serving 5	calories 248 kcal
author zeeshan

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.

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 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.

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.

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.

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.

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.

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.

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.

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!

Samosa Recipe

Yield 20 samosas

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