Spicy kadhi samosa with bengal gram fritters Recipe

Ingredients For Spicy kadhi samosa with bengal gram fritters Recipe

• For Chana Dal Pakora
• 250 gram chana dal/bengal gram
• 6 green chilies, roughly chopped
• 1 Onion, chopped
• 6 garlic cloves, roughly chopped
• 2 inch ginger, roughly chopped
• 0.25 teaspoon carom seeds
• 1 tablespoon fennel Seeds
• 1 pinch Asafoetida
• 1 sprig fresh curry leaves
• 2 tablespoon coriander leaves, chopped
• As required Salt
• oil for Deep frying
• For Samosa Pastry
• 2 cup All Purpose flour
• 4 tablespoon ghee or oil
• 5 tablespoon Water
• 1 pinch carom seeds
• As required Salt
• oil for Deep frying
• For Samosa Stuffing
• 3 medium size potatoes
• 0.75 cup 1 peas/matar, fresh or frozen
• 1 inch green chili and 1/2 ginger made in a paste or chopped finely
• 0.75 teaspoon garam masala powder
• 0.5 teaspoon red chilli powder
• 1 teaspoon dry mango powder
• 1 teaspoon fennel powder
• 1 teaspoon coriander powder
• 0.75 teaspoon cumin seeds
• 2 tablespoon chopped coriander leaves
• 2 teaspoon 5 oil
• As required Salt
• For coconut Kadhi
• 2 cup coconut milk
• 2 tablespoon chickpea flour
• 0.5 teaspoon turmeric powder
• 1 teaspoon Salt
• For Tempering
• 1 tablespoon Ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 Bayleaf
• inch An cinnamon stick
• 2 Cloves
• 1 sprig curry leaves
• 4 whole red chilies, broken
• 12 black peppercorns
• 1 teaspoon Grated ginger
• 3 flakes garlic sliced
• For the Final Assembling
• Chana dal pakoras
• Aloo matar samosas
• coconut kadhi
• For Garnishing
• freshly chopped coriander leaves
• Green cabbage, thinly sliced
• Green bell pepper, thinly sliced
• Garam masala powder, to sprinkle