Cocktail samosa is a deep-fried snack with vegetable stuffing in samosa sheets shaped to triangle or cone. Basically cocktail samosa is an ideal party snack that can be served as a starter or even as an appetizer and certainly loved by all gender groups and particularly by kids.
Chana Masala – Punjabi Khasiyat
Course: Snacks, Veg, BreakfastCuisine: IndianDifficulty: Medium4
servings15
minutes10
minutesIngredients
1 cup Chickpeas / Chole
1 Black Tea Bag
3 cups Water
2 tsp Salt
1-inch Cinnamon
2-3 Clove
1 Black Cardamom
1 pinch Baking Soda Optional
3 tbsp Ghee
2 tbsp Oil
1/4 tsp Hing
1 cup Onion Grated
2 tsp Ginger Garlic Paste
1 tbsp Coriander Powder
2 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Ginger Powder
1/2 tsp Garam Masala Powder
1 tbsp Anardana Powder
1/4 cup Curd Whisked
1/4 cup Tomato Puree
2 tbsp Kasuri Methi
2-3 Green Chilli Slit into half
Ginger Juliennes
Directions
- Wash the chana and soak in water for 6-8 hours.
- Drain the water and wash the chana once again.
- Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.
- Pressure cook for 5-6 whistles on medium low heat.
- Remove the cooker from heat and let the pressure release.
- Heat ghee and oil in a pan.
- Add hing and onion and fry until onions turn slightly brown.
- Add ginger garlic paste and fry for a minute.
- Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.
- Add little water if the masala gets too dry.
- Add curd and tomato puree and cook for 2-3 minutes.
- Add the cooked chana along with the water in which they were cooked in the pan.
- Add some more water if the chana are too dry.
- Cook for 2-3 minutes.
- Add kauri methi, green chilli and ginger juliennes.
- Serve hot with kulcha or bhature.
