Chana samosa (Chhattisgarh street-style)

Method

1. 1

   Step 1

   Cook the soaked chickpeas in the 900 ml water with 1 tsp salt until very soft, about 20 minutes in a pressure cooker (opens in a new tab) or 60–75 minutes in a pot. Keep the cooking liquid.

   • 25 min
   • medium heat
   • Pressure cooker (opens in a new tab)
2. 2

   Step 2

   For the pastry, mix the flour, ajwain (opens in a new tab) and salt. Rub in the melted ghee (opens in a new tab) until the mixture holds in a clump when pressed. Add cold water gradually and knead to a firm, stiff dough. Cover and rest for 30 minutes.

   • 8 min
   • Mixing bowl (opens in a new tab)

   A stiff, well-shortened dough gives the blistered, flaky crust; a soft dough turns chewy.

   

3. 3

   Step 3

   For the filling, heat 1 tbsp oil, add the cumin (opens in a new tab) and crushed coriander, then the ginger, green chilli (opens in a new tab) and peas (opens in a new tab). Cook for 2 minutes, add the potatoes (opens in a new tab), chilli powder, amchur (opens in a new tab), garam masala (opens in a new tab) and salt and toss for 3 minutes, mashing lightly. Stir in the coriander and cool.

   • 8 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)
4. 4

   Step 4

   For the chana, heat 2 tbsp oil, add the cumin (opens in a new tab), then the onion (opens in a new tab) and fry until golden. Add the garlic (opens in a new tab), ginger, tomatoes (opens in a new tab), turmeric (opens in a new tab), chilli and ground coriander (opens in a new tab) and cook until thick and the oil separates. Add the chickpeas with enough cooking liquid for a loose gravy, mash a few, and simmer for 15 minutes. Stir in the garam masala (opens in a new tab).

   • 30 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   

5. 5

   Step 5

   Divide the dough into 6 balls and roll each into an oval about 18 × 12 cm. Cut in half. Shape each half into a cone, sealing the straight edge with a little water, fill with about 2 tbsp of filling and pinch the top closed.

   • 20 min
   • Rolling pin (opens in a new tab)
6. 6

   Step 6

   Heat the frying oil in a wok (opens in a new tab) to about 150 °C. Fry the samosas 4–5 at a time on low to medium-low heat for 12–15 minutes, turning, until evenly golden and blistered. Drain on a rack.

   • 35 min
   • 150°C
   • medium-low heat
   • Wok (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Food safety: Never leave hot oil unattended; keep the pan's handle turned inwards.

   Starting in oil that is too hot gives samosas a dark, bubbly crust that goes soft.

   

7. 7

   Step 7

   To serve, break 2 samosas onto each plate, ladle over hot chana and top with red onion (opens in a new tab), coriander, a squeeze of lemon and a pinch of chaat masala (opens in a new tab).

   • 3 min