Chana Dal Samosa
Servings - 3 - 4
INGREDIENTS
Split bengal gram - 100 grams
Water
All purpose flour - 130 grams
Wheat flour - 70 grams
Salt - 1/2 teaspoon
Oil - 50 milliliters
Water - 80 milliliters
Oil - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 tablespoon
Cumin - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 75 grams
Ginger & green chili paste - 1 1/2 teaspoons
Turmeric - 1/8 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Mint - 8 grams
Coriander - 15 grams
Lemon juice - 1 tablespoon
Oil - for brushing
All purpose flour - 2 tablespoons
Water - 50 milliliters
Oil - for frying
PREPARATION
1. Soak 100 grams split bengal gram in sufficient water for 6 hours.
2. In a mixing bowl, add 130 grams all purpose flour, 70 grams wheat flour, 1/2 teaspoon salt, 50 milliliters oil and mix it well.
3. Add 80 milliliters water and knead it into a smooth soft dough.
4. Add 1 teaspoon oil and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat 500 milliliters water in a cooker, add the soaked split bengal gram in it. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
7. Cover it with lid and Cook the dal. After the first whistle turn off the heat and keep aside.
8. Heat 1 tablespoon oil in a pan, add 1/4 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 75 grams onions and fry till translucent.
10. Now, add 1 1/2 teaspoons ginger & green chili paste, 1/8 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon salt and mix it well.
11. Then, add the boiled dal in it and mix it well.
12. Add 1 tablespoon sugar, 8 grams mint, 15 grams coriander and mix it well.
13. Then, add 1 tablespoon lemon juice and mix it well again. Turn off the heat and keep aside.
14. Divide the dough into equal portions and roll them into balls.
15. Dust with a little dry flour and roll into roti.
16. Apply some oil over it. Place another roti on top of it and again roll them into a thin roti.
17. Now, lightly roast the roti on low heat from both sides for 1 minute each.
18. In a bowl, add 2 tablespoons all purpose flour, 50 milliliters water and mix it well to make a batter. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpose flour paste.
22. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
23. Serve hot with ketchup.
