Soak and Cook Chana:

• Wash and soak 250 grams of kabuli chana with baking soda for 8-10 hours or overnight.
• After soaking, discard the water and transfer the soaked chana to a pressure cooker.
• Add 2.5 glasses of water and a pinch of salt.
• Pressure cook for 5-6 whistles on high flame until the chana becomes completely soft.

For Green Chutney:

• In a blender jar, combine the garlic cloves, chopped ginger, green chilies, mint leaves, coriander leaves, salt, lemon juice, and water. Blend into a fine paste.
• The green chutney is ready. Set it aside.

For Making Chole:

• In a kadhai, heat ghee.
• Add 1 teaspoon of cumin seeds. Let them crackle, then add the prepared green chutney paste.
• Sauté until the raw smell disappears.
• Add the cooked chana, tamarind chutney, salt as needed, turmeric powder, red chili powder, and garam masala. Mix well.
• Add 2 cups of water or the leftover chole water, along with the boiled and crushed potatoes.
• Stir in the jaggery powder to give the chole a sweet and tangy taste (khatta meetha).
• Garnish with kasuri methi.

For Making Samosa Dough:

• In a bowl, combine the refined flour, fine semolina, crushed carom seeds, salt as needed, and ghee. Rub the mixture between your palms until it resembles breadcrumbs. This step ensures a flaky texture for the samosas.
• Gradually add water, a little at a time, and knead the mixture into a stiff yet pliable dough. The dough should not be too soft or sticky.
• Cover the dough with a damp cloth and let it rest for 10-15 minutes. This will make the dough easier to roll out and shape.

For Samosa Stuffing:

• In a kadhai, heat 1 tablespoon of ghee.
• Add the crushed cumin, fennel, and coriander seeds.
• Roast the spices, then add a splash of water.
• Add the boiled and crushed potatoes, salt as needed, garam masala, and kasuri methi. Mix well.
• Stir in the boiled green peas and red chili powder.
• Mix well and garnish with chopped coriander leaves.
• Combine everything thoroughly and turn off the flame. Set aside to cool.

Rolling the Dough:

• After resting, knead the dough again.
• Divide the dough into equal-sized balls (about the size of a lemon).
• Take one dough ball and roll it out into an oval or round shape, about 6-7 inches in diameter. Ensure the rolled-out dough is thin and even.
• Apply a little water to the center. Using a sharp knife, slice the rolled-out dough into two equal halves, forming two semi-circles.

Shaping the Samosa:

• Take one semi-circle of dough and fold it into a cone shape.
• To do this, bring the straight edges together, overlapping them slightly, and press to seal the edges using a dab of water.
• Hold the cone in your hand, keeping the open side upwards.
• Fill the cone with the prepared stuffing (typically a spiced potato mixture) without overstuffing it. Leave some space at the top to seal the samosa properly.
• Dab a little water along the open edges of the cone.
• Pinch the edges together and press firmly to seal, ensuring there are no gaps.
• You can make a small pleat at the base of the cone before sealing to create the traditional pointed edge of the samosa.
• Press gently to ensure the samosa holds its shape.
• Continue this process with the remaining dough and filling, shaping each samosa one by one.

Frying the Samosas:

• In a deep frying pan, heat enough oil over medium heat.
• Gently slide the samosas into the hot oil, a few at a time, without overcrowding. Fry on medium-low heat until they turn golden brown and crispy, flipping them occasionally.
• Once done, remove the samosas and drain them on paper towels to soak up any excess oil.
• Serve hot with your favorite chutney!

To Assemble the Chaat:

• Take the samosas and break them into bite-sized pieces. Place them on a serving plate.
• Pour the prepared hot chole over the broken samosas.
• Drizzle with green chutney and tamarind chutney over the chole and samosas.
• Top with sliced onions and slit green chilies.
• Serve the Chole Samosa Chaat immediately while the samosas are still crisp.
• Enjoy the flavors in every bite!