Dal Samosa

 

INGREDIENTS:

Split green gram skinless (dhuli moong dal) - 3/4 cup

Refined flour (maida) - 1/2 cup

Green chillies - 4

Cloves - 3

Fennel seeds (saunf) - 2 teaspoons

Black peppercorns - 4-5

Ginger - 1 inch piece

Ghee - 4 tablespoons

Asafoetida - a generous pinch

Cumin seeds - 1/2 teaspoon

Red chilli powder - 1 teaspoon

Salt - to taste

Chaat masala - 2 teaspoons

Oil - to deep fry

METHOD:

Soak dal in three cups of water for two hours. Drain and grind coarsely using very little water. Grind green chillies, cloves, fennel seeds, black peppercorns and ginger to a paste. Heat two tablespoons ghee in a kadai. Add asafoetida and cumin seeds. As the seeds begin to change colour add chilli powder and dal paste. Sauté for three to four minutes and add green chilli paste and salt. Cover and cook till the dal mixture is cooked. Sprinkle a little water occasionally to prevent scorching. Add chaat masala and mix well. Remove from heat and allow to cool. Divide into eight portions. Sieve maida and add a little salt. Rub in two tablespoons of hot ghee. Add enough water and knead into a stiff dough. Divide into four and roll out into thin oval shaped chapatis. Then cut into half and fold into a cone. Fill with a portion of the dal mixture. Seal the open edges. Similarly make more samosas. Heat sufficient oil in kadai and deep fry samosas on medium heat till golden and crisp. Drain and place on an absorbent paper. Serve hot with tamarind chutney.