Share on Facebook : http://goo.gl/zdsHhQ Tweet now : http://goo.gl/4oEjY5 Who would not love to munch on some crunchy, tasty snacks while there's a downpour outside. Monsoon is the time for some real lip smacking snacks. Chef Ruchi Bharani brings you this delicious chana dal samosa recipe to add to your monsoon cravings.
Ingredients:
For samosa filling: oil 1/2 cup chana dal (soaked & pressure cooked) onion (finely chopped) 1 tbsp raisins 1/2 tsp garam masala 1/2 tsp haldi 1/2 tsp aamchur powder 1 tsp red chilli powder roasted cumin seeds powder salt to taste 1/2 tsp sugar 1/4 cup grated coconut coriander leaves
For all purpose flour paste: 1/2 cup water 1 tbsp all purpose flour (maida)
For samosa: samosa sheets/patti oil
Method:
To make chana dal: - Soak the chana dal (gram flour) in water for about 6-7 hours. - In a pressure cooker, add half cup of water and the soaked chana dal and pressure cook it for about 3-4 whistles. - In case you do not have a pressure cooker, you can boil the chana dal for about 10-15 minutes, drain out all the hot water and then let it cool down completely.
To make samosa filling: - Heat oil in a pan and once it's hot, add the onion and saute it for a minute. - When the onion changes it's colour slightly, add the raisins, the pressure cooked chana dal, - Make sure that there's no water left in chana dal. If at all there is, then dry out the water completely. - Add garam masala, turmeric powder (haldi), raw mango powder (aamchur), red chilli powder and roasted cumin seed powder. - Toss the chana dal lightly, taking care that the grains do not break. - Add salt to taste, sugar, freshly grated coconuts and coriander leaves and saute them. - Let the filling cool down completely.
To make all purpose flour paste: - Take flour in a small bowl and add very little water to it. - The paste is ready and will be used as a glue to seal the corners of the samosa.
To make samosa: - Take a samosa strip (samosa patti) and start folding. - The first fold would go a little beyond the edge and then on the opposite side, making a triangle. - Spoon the filling inside the folded sheet. - Then fold the remaining part of the sheet to close the opening used for filling and seal the corners with the help of the flour paste. - Repeat the same procedure to make more samosas. - Flash fry the samosas in a pot of oil on a medium flame for about 1 minute. - Take them off the flame when they turn into golden brown colour. - You can deep freeze it for at least 3-4 months and before serving, just fry the samosa again.
