I have already mentioned in my previous post that I made 3 different filling samosas in one day. Well for the breakfast it was egg & chola samosa. I had some left over chola masala from previous nights dinner so thought will use these stuffing. Cholas also falls under chats category & we all know that will be definitely go well with the samosa. We had a very filling breakfast with these 2 varieties of samosas. This is how I made it.
- 2 cup Chola/ Chick peas(Soaked in water overnight)
- 1 tomatoes chopped
- 1 onions chopped
- 1 tbsp ginger garlic paste
- 1.5 Tbsp Everest chole Masala
- 1 Tbso oil
- salt as per taste
- 1 Tbsp lemon juice
- Coriander leaves to garnish
- 3 cups plain flour
- 1/2 tspn cumin seeds
- 1/4 tspn Ajwain seeds
- salt as per taste
- 2 Tbsp oil
- 1/4 cup of water
- Oil for deep frying
- In a pressure cooker cook the cholas with 2 cups of water until its cooked & is soft. (Around 5- 8 mins)
- In a kadai/ pan add oil fry onions, ginger garlic until translucent
- Now add in chopped tomatoes, chole masala & fry thill until fat separation or the tomatoes are fully soft
- Now add in the cooked cholas (Chick peas) in to this & cook it on low flame until all water is drained off.
- Add in the chopped coriander leaves & lemon juice. The chole masala is ready
- Make a soft dough (Like Chapathi) with all the ingredients mentioned under samosas. Cover this & let it rest for 20 mins
- Unwrap the soft dough. Sprinkle little flour and knead again for a minute.
- Divide the dough into 6 small balls, Dust it with flour & roll it to flat disc with a help of rolling pin.
- Now cut it two equal halves & take one of the sides, make it into a cone shape.
- Seal the edges with some water. Fill the cones with the stuffing & seal them again with some water.
- Heat oil in a deep frying pan & deep fry these samosas for about 2 - 3 mins. Make sure you deep fry them for 1 minutes on low flame, 1 minute on medium flame & 1 minute on high flame. Keep turning them while they are frying.
Since I made the stuffing with left over chole, I had to fry the cholas again to make sure that I remove any excess moisture from the gravy.