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.
