Achari paneer tikka samosa chaat with peshwari chole

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Many things affect the quality of taste from Achari paneer tikka samosa chaat with peshwari chole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Achari paneer tikka samosa chaat with peshwari chole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Achari paneer tikka samosa chaat with peshwari chole is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Achari paneer tikka samosa chaat with peshwari chole estimated approx 1 hour.

To get started with this recipe, we must prepare a few components. You can cook Achari paneer tikka samosa chaat with peshwari chole using 43 ingredients and 28 steps. Here is how you cook that.

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Achari Paneer Tikka Samosa Chaat a delicious snacks made with paneer marinated in achari masala. You can make Achari Paneer Tikka samosa for house parties and can also serve along with your meals.
Achari Paneer Tikka is the most popular vegetarian appetizer in the Punjabi Cuisine. The word achar in Hindi means pickle. Paneer cubes marinated in an achari marinade makes an aromatic, flavorsome party snack. A blend of pickling spices goes into the marinade giving a distinctive flavor to the paneer.

Ingredients and spices that need to be Prepare to make Achari paneer tikka samosa chaat with peshwari chole:

1. For Achari paneer tikka
2. 250 grams Paneer (Homemade Cottage Cheese), cut into small cub
3. 3 Green, red,yellow Bell Pepper (Capsicum), cut into small cub
4. 1/2 teaspoon Garam masala powder
5. 2 tablespoons Curd (Dahi / Yogurt)
6. 3 cloves Garlic
7. 1 inch Ginger
8. to taste Salt,
9. For the Marinade-
10. 1 teaspoon Red chilli powder
11. 1 teaspoon Mustard seeds
12. 1 teaspoon Cumin seeds (Jeera)
13. 1 teaspoon Fennel seeds (Saunf)
14. 1 teaspoon Kalonji (Onion Nigella Seeds)
15. 1 teaspoon Ajwain (Carom seeds)
16. 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
17. 4 Dry red chillies
18. 1 Lemon juice
19. 1 tbsp Cooking oil
20. For samosa filling To make dough 1 cups All Purpose Flour
21. 1 cups oats flour
22. 1/2 cup maize flour (Makki ka atta)
23. to taste Salt
24. 1 boiled beetroot paste
25. 1/2 cup blanched palak paste
26. as needed Water
27. as needed Cooking oil,
28. For Peshwari Chole-
29. 1 cup Kabuli Chana (White Chickpeas)
30. 1 Onion, finely chopped
31. 2 Tomatoes, finely chopped
32. 1 Green Chilli, finely chopped
33. 1 inch Ginger, grated
34. 2 cloves Garlic, grated
35. As per taste Salt
36. 2 Cardamom (Elaichi) Pods/Seeds
37. 1 inch Cinnamon Stick (Dalchini)
38. 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
39. 1 teaspoon Coriander Powder (Dhania)
40. 1 teaspoon Red chilli powder
41. 1 teaspoon Garam masala powder
42. 1/2 tablespoon Lemon juice
43. As required Cooking oil

Steps to make to make Achari paneer tikka samosa chaat with peshwari chole

1. 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.
2. 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.
3. Transfer the achari tikka spice powder to a bowl. Keep aside until required.
4. Pound the ginger and garlic using a Pestle & Mortar to make a paste and keep aside.
5. In a large bowl add the yogurt, ginger garlic paste, garam masala, salt to taste, lemon juice and the spice powder mix. Ji
6. Stir well to combine all the ingredients. Add the paneer cubes with capsicum pieces into the marinade.
7. Stir well to coat the paneer pieces into the marinade. Cover the bowl with the lid and keep aside for 30 minutes.
8. This process could be done one day before as well. Store the marinated paneer in an airtight box in the fridge.
9. 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.
10. The tikkas filling will be ready to fill in the samosa.
11. For Samosa -Into a bowl add the all-purpose flour, Oats flour, maize flour. Mix well and make 3 portions.
12. 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.
13. In 2 nd portion add palak puree Add oil and mix well till you get a sand-like texture.
14. 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.
15. 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.
16. 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.
17. In a hot oil deep fried the samosa till it turns it's colours.
18. 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.
19. 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.
20. Turn off heat after 15 minutes and allow the pressure to release naturally.
21. While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole.
22. Heat a tablespoon of oil in a saucepan over medium heat. Add the chopped onions and saute till they turn light brown in colour.
23. Once onion turn brown add chopped tomato, green chilli, ginger, garlic and saute for 5 minutes.
24. Add the chilli powder, coriander powder, pomegranate powder and garam masala. Stir and fry the masala till tomatoes turn soft and masala leaves oil.
25. Reserve 1 Cup of boiled chickpea water. Add the chickpeas along with whole spices from the cooker to the masala.
26. Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas.
27. Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander.
28. Serve peshwari chole on top of Achari paneer tikka Samosa and relish it as a snack.

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