Samosa Chhole

0.5 cup Coriander leaves

0.25 cup Mint leaves

3 Green chillies

5 cloves Garlic

1 inch Ginger

2 tbsp Cumin powder

Water as required

1.5 cups soaked Chick peas

2 Bay leaves

Salt to taste

0.5 tsp Baking soda

Water as required

1 tbsp Ghee

1 tsp Oil

1 tsp Cumin

0.25 tsp Turmeric powder

1 tbsp Cumin powder

1 large pinch Garam masala

1 tbsp Jaggery

3 tbsp Tamarind pulp

Salt to taste

4 medium sized Boiled potatoes

Add all the ingredients of green chutney in a grinding jar and grind to a fine paste, keep the chutney aside to be used later in the making of chhole.

Add soaked chick peas in a pressure cooker, along with, bay leaf, salt to taste & baking soda, add water 1 inch above and pressure cook for 2 whistle or until the chick peas are cooked.

Let the cooker depressurize to open the lid. Check whether the chickpeas are cooked, if not, pressure cook for 1-2 whistle accordingly.

Drain the chick pea, but make sure to reserve the chickpea water to be used later in the making of chhole.

Set a wok on medium heat, add ghee + oil and cumin seeds, allow the cumin to splutter, then add the green chutney, turmeric powder, cumin powder & garam masala, cook for 4-5 minutes on medium flame.

Now add the cooked chhole, salt to taste, jaggery & tamarind pulp, mix well & cook for 2-3 minutes on high flame. add the reserved chickpea water as required to keep the chhole a little gravy consistency.

Now, crush the boiled potatoes with hands and directly add in the chhole, mix and cook for 10 -15 minutes on medium flame.

Check for the seasoning and add salt accordingly, adjust the consistency of the gravy by adding reserved chickpea water, make sure the gravy is semi thick.

As all the component are ready it’s time to assemble and serve.