How to make Pindi Chole Samosa - Samosa filled with pindi chole.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dough, Chole (छोले)

Cuisine : Punjabi

Course : Snacks and Starters

Pindi Chole Samosa Recipe Card

Pindi Chole Samosa

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Pindi Chole Samosa checkout Mushroom And Spinach Calzone, Pesto Paneer Pizza, Stuffed Pizza, Dal Moth Samosa . You can also find more Snacks and Starters recipes like Patya Khalcha Bombil, Date and Walnut Spring Rolls, Aloo Paneer Tikki, Ghavan with Ghatla.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pindi Chole Samosa Recipe

  • Dough for samosa as required

  • Chole Pindi as required

  • Oil for deep-frying

  • Yogurt as required

  • Red chilli powder to sprinkle

  • Roasted cumin powder to sprinkle

  • Sweet tamarind chutney as required

  • Fresh coriander leaves chopped for garnishing


Step 1

Divide the dough into equal portions. Dust the worktop with some flour, place the portions on it and roll out into oblong shapes. Cut horizontally into halves.

Step 2

Apply water on the edges of the dough halves and turn to make a cone. Fill with pindi chole, apply water on the edges, bring together and seal to make samosas.

Step 3

Heat sufficient oil in a kadai. Deep-fry samosas till golden and crisp. Drain on absorbent paper.

Step 4

Place samosas in individual plates and mash them. Put yogurt and sprinkle some chilli powder and cumin powder on top. Drizzle some sweet chutney on top.

Step 5

Serve hot garnished with coriander leaves.