1/3 Cup Moong Dal / Split Mung beans
1/2 Cup All purpose flour / Maida
1/4 Cup Whole wheat flour
1 Tbsp Coriander Seeds
1/4 Tsp Ajowain / Carom seeds powder
1 Tbsp Red Chilly powder
1/2 Tsp Cumin powder
1/2 Dried Mango powder/ Amchur powder
1 Pinch Asafoetida
1 Tbsp Clarified butter
1 Tbsp Sugar
Oil for frying
Salt to taste.
Wash the dal thrice and soak in water for 4 to 5 hours.
After the dal has soaked drain the water and add the dal to the mixer jar grind to coarse paste with out adding water reserve in a bowl.
In a large bowl add maida, wheat flour, carom seed powder, butter and salt mix well sprinkle water little by little and kneed to a tight dough cover and allow the dough to rest for 1 hour.
|In a fry pan dry roast the coriander seeds for a minute reserve in a plate and allow to cool crush the seeds using mortar and pestle.|
- Heat a wok add 1 1/2 tbsp of oil add 1pinch of asfoetida to the oil followed by the chilly powder cumin powder and mango powder fry the masala a bit tip in the dal add salt as per taste and fry the dal a bit.
- After the dal has fried for 5 mins add 1 cup water mix all the ingredients cover and allow the dal to cook.
- If there is moisture left in the cooked dal place the dal on medium heat allow the dal to go dry totally there should not be any moisture in the dal allow the dal to cool.
- In a mixer jar add the dal and sugar and grind the mixture again.
- Make roundels out of the dough roll out the dough and use a round cutter to cut into perfect rounds.
- Cut the round into semi circle and fold the dough as per the shown diagram for filling.
- Once you follow the diagram you will have a conical shape and enough space to fill the filling in the middle.
- After filling pinch the edges to seal all gaps.
- Heat oil in a wok for fry slide the prepared samosa in the oil and fry gently till golden brown drain the oil allow to cool and store in a airtight container.
- Serve these samosa for tea or coffee...Enjoy...:)
I love dal samosa's each and every time i shop i'm sure to pick some ready to eat dal samosa from any sweet shop or super market.
When i was at home i experimented with the filling since i dont have the recipe for it i followed few blogs but failed the filling was not the same as store it was then i got few samosas from store a literally sat for 1 hour tasting the ingredients they have added jotted down all the ingredients and started to prepare the first attempt was okay very close to the store made filling the second attempt was a success and pure luck i got it right and was jumping with joy...my mom and dad thought I've gone crazy...but its only me who knows what it took to get the samosa filling right.
I'm yet to perfect the skin for the samosa experiment is on I'm sure to get it right. Try to fry the samosa on medium flame the outer cover will remain crispy for a week.
These samosa can be stored in airtight container for a week people who want to store these for more than a week can add citric acid to the filling.
Its better you try this recipe if your on a long leave.
make these samosa in large batches its not worth preparing just 6 I've given measure for about 10 try to prepare atleast 30 to 40 in a batch.
These samosa will be a hit in any party can be prepared a week ahead of the party and stored.
This recipe is time consuming and really laborious one must have time and patience to prepare this recipe i was tired by the end of the recipe preparation i did not expect it to be so tough simple stuff gosh so much of work.
I've done a detail recipe video for this recipe do look into...Enjoy...:)