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05-07-2011, 03:42 AM
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SAMOSA WITH CHOLE
Tempting Chole served with Samosas.
Preparation Time : 8-10 hours
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Samosas
4
Yogurt, whisked
4 tablespoons
Sweet date and tamarind chutney
4 tablespoons
Green chutney
4 tablespoons
FOR CHOLE
Chickpeas (kabuli chana), soaked
1 cup
Salt
to taste
Tea leaves
2 teaspoons
Ghee
2 tablespoons
Onions
2 medium
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Chole masala
4 tablespoons
Fresh tomato puree
3/4 cup
Fresh coriander leaves
4 tablespoons
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 of ghee in a kadai, 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 chole 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 ghee surfaces on top. Sprinkle the remaining chole 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 chole. Pour yogurt over the chole, drizzle sweet date and tamarind chutney and green chutney and serve immediately.
SAMOSA WITH CHOLE
Tempting Chole served with Samosas.
Preparation Time : 8-10 hours
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Samosas
4
Yogurt, whisked
4 tablespoons
Sweet date and tamarind chutney
4 tablespoons
Green chutney
4 tablespoons
FOR CHOLE
Chickpeas (kabuli chana), soaked
1 cup
Salt
to taste
Tea leaves
2 teaspoons
Ghee
2 tablespoons
Onions
2 medium
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Chole masala
4 tablespoons
Fresh tomato puree
3/4 cup
Fresh coriander leaves
4 tablespoons
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 of ghee in a kadai, 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 chole 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 ghee surfaces on top. Sprinkle the remaining chole 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 chole. Pour yogurt over the chole, drizzle sweet date and tamarind chutney and green chutney and serve immediately.