Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, achari paneer tikka samosa chaat with peshwari chole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Achari paneer tikka samosa chaat with peshwari chole is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Achari paneer tikka samosa chaat with peshwari chole is something that I have loved my whole life.
Achari Paneer Tikka, a delicious starter Made with soft cottage cheese/ paneer which You can make Achari Paneer Tikka for house parties and can also serve along with Serve it along with Chole Aloo Tikki Chaat and Pav Bhaji Pizza for your house parties. Chole Samosa Chaat , both chole and samosa are hot favourites with almost all Indians. This mouth-watering Chole Samosa Chaat is an ever-popular roadside treat in Delhi, and you can find several vendors equipped with large, flat kadhais where the chole keeps.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have achari paneer tikka samosa chaat with peshwari chole using 43 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Achari paneer tikka samosa chaat with peshwari chole:
- Prepare For Achari paneer tikka
- Get 250 grams Paneer (Homemade Cottage Cheese), cut into small cub
- Prepare 3 Green, red,yellow Bell Pepper (Capsicum), cut into small cub
- Prepare 1/2 teaspoon Garam masala powder
- Prepare 2 tablespoons Curd (Dahi / Yogurt)
- Take 3 cloves Garlic
- Make ready 1 inch Ginger
- Prepare to taste Salt,
- Get For the Marinade-
- Take 1 teaspoon Red chilli powder
- Make ready 1 teaspoon Mustard seeds
- Take 1 teaspoon Cumin seeds (Jeera)
- Take 1 teaspoon Fennel seeds (Saunf)
- Take 1 teaspoon Kalonji (Onion Nigella Seeds)
- Get 1 teaspoon Ajwain (Carom seeds)
- Make ready 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- Prepare 4 Dry red chillies
- Make ready 1 Lemon juice
- Get 1 tbsp Cooking oil
- Prepare For samosa filling To make dough 1 cups All Purpose Flour
- Make ready 1 cups oats flour
- Take 1/2 cup maize flour (Makki ka atta)
- Make ready to taste Salt
- Get 1 boiled beetroot paste
- Take 1/2 cup blanched palak paste
- Get as needed Water
- Get as needed Cooking oil,
- Take For Peshwari Chole-
- Make ready 1 cup Kabuli Chana (White Chickpeas)
- Get 1 Onion, finely chopped
- Make ready 2 Tomatoes, finely chopped
- Get 1 Green Chilli, finely chopped
- Prepare 1 inch Ginger, grated
- Prepare 2 cloves Garlic, grated
- Make ready As per taste Salt
- Make ready 2 Cardamom (Elaichi) Pods/Seeds
- Prepare 1 inch Cinnamon Stick (Dalchini)
- Prepare 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
- Make ready 1 teaspoon Coriander Powder (Dhania)
- Make ready 1 teaspoon Red chilli powder
- Prepare 1 teaspoon Garam masala powder
- Make ready 1/2 tablespoon Lemon juice
- Prepare As required Cooking oil
Chaat is a broad term used for all Indian street food. For this samosa chaat recipe, I used my favorite chole recipe. It's literally the best chole and one of my most popular recipes for a good reason. In this term, Achari paneer tikka, paneer refers to Indian cottage cheese, achar means a pickling spice blend, and tikka indicates pieces of meat or vegetables marinated in spices.
Instructions to make Achari paneer tikka samosa chaat with peshwari chole:
- To prepare marinade for Achari Paneer Tikka, in a pan add mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies.
- Dry roast the spices and chillies over medium heat till fragrant and slightly browned. Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder.
- Transfer the achari tikka spice powder to a bowl. Keep aside until required.
- Pound the ginger and garlic using a Pestle & Mortar to make a paste and keep aside.
- In a large bowl add the yogurt, ginger garlic paste, garam masala, salt to taste, lemon juice and the spice powder mix. Ji
- Stir well to combine all the ingredients. Add the paneer cubes with capsicum pieces into the marinade.
- Stir well to coat the paneer pieces into the marinade. Cover the bowl with the lid and keep aside for 30 minutes.
- This process could be done one day before as well. Store the marinated paneer in an airtight box in the fridge.
- Once the marination is done, our next step is to cook the Paneer Tikka's. Wok (Kadai) Method - Heat oil in a Wok (Kadai); add the marinated paneer tikka pieces and stir-fry for a few minutes on low to medium heat.
- The tikkas filling will be ready to fill in the samosa.
- For Samosa -Into a bowl add the all-purpose flour, Oats flour, maize flour. Mix well and make 3 portions.
- In 1 portion add beetroot puree Add oil and mix well till you get a sand-like texture. Add little water at a time and make a firm and yet smooth dough.
- In 2 nd portion add palak puree Add oil and mix well till you get a sand-like texture.
- Add little water at a time and make a firm and yet smooth dough. - In 3 rd portion add salt and oil and make smooth dough as above.
- Pinch out a lemon sized ball from the all 3 dough and roll it out into a thin sheet of about 7 inch wide circle and with the help of a pizza cutter, divide the sheet into two semi circles. Repeat till all the dough is used up.
- Take the Achari Samosa filling, place it on one semi circular dough sheet and roll it in the shape of the cone and seal the edges with the flour paste and apply light pressure to ensure filling doesn't ooze out.
- In a hot oil deep fried the samosa till it turns it's colours.
- Assembling Achari paneer Samosa - - Place a portion of the samosa and slightly crush it, add a portion of the prepared peshwari chole, sweet date chutney, Raw mango mint chutney,. Garnish with chopped coriander,sev pomegranate seeds sprinkle chaat masala and serve immediately.
- Peshwari Chole_Allow the chole to pressure cook for about 4 to 5 whistles. After about 4 to 5 whistles, turn the heat to low and simmer the chole for another 15 minutes or until the chole is completely cooked.
- Turn off heat after 15 minutes and allow the pressure to release naturally.
- While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole.
- Heat a tablespoon of oil in a saucepan over medium heat. Add the chopped onions and saute till they turn light brown in colour.
- Once onion turn brown add chopped tomato, green chilli, ginger, garlic and saute for 5 minutes.
- Add the chilli powder, coriander powder, pomegranate powder and garam masala. Stir and fry the masala till tomatoes turn soft and masala leaves oil.
- Reserve 1 Cup of boiled chickpea water. Add the chickpeas along with whole spices from the cooker to the masala.
- Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas.
- Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander.
- Serve peshwari chole on top of Achari paneer tikka Samosa and relish it as a snack.
Collectively, it translates to cubes of paneer marinated with yogurt, pickled spices, and later grilled until charred. Achari paneer recipe - Spicy, hot and flavorful paneer curry that goes well with plain basmati rice, roti or paratha. Achaar or achar is a term in Hindi & some regional languages meaning pickle. Achari dishes are made with the same spices used to make Indian pickles. Achari Paneer Tikka- Marinated and fried cottage cheese and capsicum snack.
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