Crispy Dal Samosa Recipes

MOONG DAL SAMOSA RECIPE

Steps:

• Wash 1 cup yellow moong dal 3-4 times with water and soak in 3 cups of water for 4-5 hours. Once the dal is soaked, drain the water completely. You can use a soup strainer or a large sieve to drain the water from the dal.
• Heat 3 tbsp mustard oil in a pan. If mustard oil is not available, use any oil that is available.
• Add the soaked moong dal to the pan.
• Fry the dal on medium heat until it is browned and crispy. Keep stirring at regular intervals while roasting. It will take 15-20 minutes for the dal to fry. Remove the fried dal to a plate and cool completely.
• Add the cooled roasted crispy dal in the small jar of a grinder.
• Blend to make a coarse powder. Remove the powder to a bowl.
• Add 2 tsp red chili powder, 1 tsp black salt, ½ tsp garam masala powder, ½ tsp black pepper powder, 2 tsp dry mango powder, and salt to taste to the dal powder and mix well. Keep the filling aside.
• Mix 2 cups all purpose flour, ½ tsp salt, ½ tsp carom seeds (ajwain) and 3 tbsp vegetable oil in a bowl.
• Add tap water little by little and knead to make a tight dough. The amount of water will depend on the quality of the flour.
• Cover the dough with a kitchen towel and keep it aside for 20 minutes.
• Knead the dough once again and divide it into 18-20 small balls.
• Take one ball and roll to make a thin oval. Cut the oval from the center. Use little oil if required to roll the dough. Do not use dry flour.
• Apply water on the sides of the oval and fold to make a cone.
• Keep 1 tsp filling inside the cone and press it inside with your fingers and seal the ends together.
• Make all the samosa in the same manner.
• Heat oil for frying in a pan. Once the oil is barely hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown. Keep stirring them every few minutes.
• Drain on a tissue lined plate. Cool the samosa completely and store in an airtight container for up to 15 days.

RECIPE CARD FOR CHANADAL SAMOSA

Steps:

• Wash Chana Dal 2-3 times and soak it for 4 hours in water.
• Drain the water and pressure cook it for 1 whistle using 1 cup or enough Water, Salt & pinch Turmeric Powder.
• After 1 whistle turns off the flame and allow the pressure to release on its own.
• Chana dal will be cooked but will be firm & not mashed in texture. Drain water from it.
• Now heat oil in the pan, add jeera, fennel seeds, hing, and white sesame seeds. Sauté for a minute.
• Add chopped onion, ginger-garlic paste, and chopped green chilli. Sauté till onion become translucent.
• Lower the flame and add red chilli powder, coriander powder, garam masala, and salt. mix well.
• Then add dry coconut and grated raw mango. Mix well and cook till the mixture is completely dry.
• Remove from heat, and add mint leaves, coriander leaves, sugar, cashews, raisins, boiled chana dal, and lemon juice. Mix well.
• Chana dal stuffing is ready for samosa.
• For Samosa Patti dough, take Maida/All Purpose Flour, Salt & Oil in a big bowl.
• Mix everything well & then use water to knead the soft dough like Paratha. I used ¾ Cup Water approx.
• Smoothen the dough using little bit of oil. Cover & let the dough rest for 20 mins.
• After 20 min check the dough and knead it for 1 min and then make equal size balls.
• For layered roti, roll 1 ball in to thin roti shape, keep aside and then roll one more ball.
• Now apply a layer of oil on one roti and then place the second rolled roti over it.
• Then press the roti so it sticks and then using maida roll roti as thin as possible.
• Now lightly roast the rotis on both sides on low flame till bubbles appear. It takes approx 30 sec on one side. Once bubbles appear turn it over and roast on another side.
• Separate both sheets and keep them aside Once done put roti in a casserole to avoid its drying
• cut the roti into 4 parts by cutting cross Or you can shape samosa from long shaped patti also .
• Prepare Maida slurry by mixing 2 Tbsp Maida with ¼ cup of water.
• Now apply a light layer of slurry on the outer side of patti (arc shape).
• Fold the edges and prepare a cone. Lightly press the edges so it seals and then fills the cone with stuffing. Handle the cone with light hands so it doesn't break.
• Apply a little layer of maida slurry on top edges and seal the samosa.
• Prepare the remaining samosa in the same way.
• Or for the samosa patti folding technique, please refer to the video.
• For samosa frying, heat oil in pan; reduce the flame to low and fry samosas in batches of 5-6.
• Keeping flame from low to medium fry till samosas are golden brown in colour. Don't hurry while frying samosa and don't fry on high flame.
• Once samosas are golden brown take them out into the wire rack.
• Gujarati Chana Dal Samosas are ready. Serve it with special samosa chutney.
• In a mixture jar, add coriander leaves, mint leaves, sugar, salt, lemon juice, and samosa stuffing. Add little water and grind it coarse.
• Special samosa chutney is ready to serve.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.