Chole Samosa

INGREDIENTS
FOR CHOLE

• 2 cups soaked and boiled kabuli chana (white chick peas)
• 2 tbsp oil
• 1 1/2 tsp garlic (lehsun) paste
• 1 tsp ginger (adrak) paste
• 1 cup chopped tomatoes
• 1 tsp green chilli paste
• 2 tsp chole masala
• 1 tsp black salt (sanchal)
• 1 tsp chilli powder
• 1/2 tsp dried mango powder (amchur)
• salt to taste

OTHER INGREDIENTS

• 4 samosas
• Poonjiaji’s Garlic Chutney
• Poonjiaji’s Khatti Meethi Chutney
• Poonjiaji’s Teekhi Chutney
• 4 tbsp finely chopped onions
• 4 tbsp sev
• 4 tbsp finely chopped coriander (dhania)

METHOD
FOR CHOLE

• Heat the oil in a deep non-stick pan, add the garlic paste, ginger paste and sauté on a medium flame for a few seconds.
• Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft and mushy, while stirring occasionally.
• Add the green chilli paste, chole masala, black salt, chilli powder, dried mango powder, little salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
• Add the chick peas and ¼ cup water, mix well and cook on a medium flame for 1 to 2 minutes while mashing it lightly using a potato masher.
• Divide the chole into 4 equal portions and keep aside.

HOW TO ASSEMBLE

• To make chole samosa chaat, take 1 samosa, roughly break it into small pieces and place in a bowl.
• Put a portion of the prepared chole evenly over it.
• Pour Poonjiaji’s Garlic Chutney, Poonjiaji’s Khatti Meethi Chutney and Poonjiaji’s Teekhi Chutney
• Finally sprinkle some onions, sev and coriander evenly on it.
• Serve the chole samosa chaat immediately.