Constantly on the lookout for new recipes that help maintain good sugar levels, I tried this filling as an experiment for a party 9 years ago and it's become a family hit. A shortcut that helps me many a time are these covers I've discovered. As you get older you are not particular about samosa having to be in triangles...push the limits of creativity and make them any shape that is convenient.
For 20 large samosas.
I use Empanada covers from the Mexican Grocery store. (10 puri like circles will yield 10 large samosas). They are available in the frozen section and if you can't find them, ask for them.
You can also make the cover dough following any basic samosa cover recipe.
Filling: Either follow your favorite recipe for chole or the one below.
2 cans garbonza beans (chole)
or 32 ozs soaked, cooked chole.
2 medium onions.
2 medium tomatoes, chopped.
1/2 bunch haridhania/cilantro, chopped fine.
6 cloves garlic.
2 level tsps channa masala
1/2 level tsp white or black pepper powder.
Chilli powder and salt to taste.
1/2 level tsp haldi.
1/2 level tsp amchoor.
2 small bay leaf/tej patha
1 stick cinnamon (1")
2-4 Tbsps oil (I use olive oil).
1 Tbsp butter (optional)
1 spoon chaat masala.
Oil for deep frying.
Chop one onion in cubes and the other fine.
Open cans and drain chole. Rinse well.
Heat oil. Fry bay leaves, cloves and cinnamon till they change color.
Remove from oil.
Add cubed onion only and fry till transparent.
Add tomatoes and fry till soft. Remove.
Grind onions and tomatoes with cloves, cinnamon, ginger and garlic.
In remaining oil fry finely chopped onion golden brown. Remove.
Put masala into oil with channa masala powder, pepper and chilli powder.
Add butter at this stage.
Add chole, haldi, salt.
(I use a flat spoon/satta to mix so chole doesn't get mashed)
If needed and tomatoes are not juicy enough, add a couple of tablespoons water so everything blends well.
Keep flame on medium for 5 mins, cover pan.
Remove from stove, add hari dhania, fried onion, chat masala and mix.
End result has to be dry like a potato filling.
Cool, taste, think...make additions if required.
The chole has to be excellent.
I make this a day before and refrigerate as I feel flavors blend better overnight. It can be done in one stretch too.
Defrost empanada covers and then taking one at a time on a lightly floured surface fill with one Tbsp chole, moisten edges with a little smeared water and seal. I use a fork to press down edges.
Heat oil in a kadai/wok
Drain on a paper towel lined plate.
Serve hot with pudhina chutney or as a samosa chaat with beaten yogurt, chilli powder, kala namak, chaat masala, chopped raw onion, chopped haridhania, sweet date chutney and hot green chutney.
It's a party favorite and worth the work!