Learn how to make Chana Dala Samosa 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.
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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.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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