• SOUMYA S SUVARNA

Chana Dal Samosas



CHANA DAL SAMOSAS

Samosas are a delicious fried or baked snack from the Middle East. However, this snack or starter is very famous in India, made in a variety of different ways. In this recipe, Chana Dal Stuffing with the prominent flavor of mint leaves is used for the Gujarati Chana Dal Samosa. In Surat, the Chana Dal Samosa is made from maida and wheat flour, rather than the only maida. Various supermarkets and stores commonly sell Samosa Patti, its outer layer, as a ready-to-fold product. Patti can be made at home using this recipe! So you have a completely homemade dish. It tastes great with Coriander-Mint Chutney or Ketchup with Tea in Gujarati. This is a delicious snack that you must try!


PATTI FOR SAMOSA:


1 cup maida or all-purpose flour

The flour for 1/2 cup of wheat is called Gehun Ka Aata

Adding 1/2 tsp. of salt to taste

Three tablespoons of oil

Approximate volume of water - 1/3 cup




The stuffing:


Chana Dal (Bengal Gram) in 1/2 cup

1 tablespoon of oil

One-fourth teaspoon cumin seeds/jeera

A tablespoon of asafoetida and a pinch of hydrogen peroxide

Chopped medium onion, 1 medium size

Green peppers and ginger paste - 1 1/2 tsp

One-eighth of a teaspoon of turmeric powder/haldi

Coriander/Dhaniya powder, 1/2 teaspoon

Sugar, 1 tablespoon

Mint leaves, 1/3 cup chopped

Chop 3/4 cup coriander leaves

Juice of one lemon

To taste with salt


ALSO CONTAINS


Frying oil

2 tablespoons maida

3-4 tbsp of water

Dusting maida

Oil for greasing the patties



IN THE BEGINNING.

1.WASH CHANA DAL (BENGAL GRAM) 2-3 TIMES AND SOAK IT FOR 6 HOURS IN WATER.

2. Water needs to be drained. Use enough water, salt, and turmeric powder and pressure cook for one whistle. 3.After 1 whistle turn off the flame and allow the pressure to release on its own.

4. Drain the water completely from the Chana Dal. It will be cooked but will be firm & not mashed in texture.

5. For Samosa Patti dough, take Maida/All Purpose Flour, Wheat Flour/Gehun Ka Aata, Salt & Oil in a big bowl.

6. Mix everything well & then use water to knead soft dough like Paratha. I used 1/3 Cup Water approx.

7. Smoothen the dough using little bit oil.

8. Cover & let the dough rest for 20-30 mins.

9. For stuffing, heat Oil in a pan.

10. Once the oil is hot add Cumin Seeds, Asafoetid & Onion. Saute onion for 1-2 mins on low/medium flame.

11. Add Green Chillies & Ginger Paste. You can increase or decrease the quantity as per your taste. Mix well keeping the flame low.

12. Add Turmeric Powder, Coriander Powder, boiled Chana Dal (ensure to drain the water before adding), Sugar and mix gently ensuring that Chana Dal does not break.

13. Cook till all sugar melts and the mixture turns dry. Switch off the flame.

14. Add Mint Leaves (it tastes very good in Samosa), Coriander Leaves. Taste salt at this stage and if required, add.

15. Add juice of 1 lemon and keep stuffing aside to cool down.

16. After 30 min check the dough and knead it for 1 min and then make small balls about size of making rotis.

17. For layered roti, roll 1 ball in to thin roti shape, keep aside and then roll one more ball.

18. Now apply a layer of oil on one roti, sprinkle little maida over it and then place first roti over it.

19. Now press the roti so it sticks and then using maida roll roti as thin as possible.

20. Now lightly roast the rotis on both side on low flame till bubbles appear. It takes approx 1 min on one side. Once bubbles appear turn it over and roast on other side.

21. Once done put roti in a casserole. Place napkin under and over the roti. By doing so the roti will not get dry. If you leave roti outside it will get dry and it will not be possible to make samosa out of it.

22. Make other rotis in same way.

23. Once rotis are done take one roti and lightly pull apart the layer.

24. Now cut the roti in to 4 parts by cutting cross. If you wish you can also cut it long. You can shape samosa from long shaped patti also but this method is easier.

25. Keep 2 pieces outside and rest inside casserole.

26. Prepare Maida slurry by mixing 2 Tbsp Maida with 2-3 spoon of water.

27. Now apply light layer of slurry on outer side of patti (arc shape).

28. Fold the edges and prepare a cone. Lightly press the edges so it seals and then fill the cone with stuffing. Handle the cone with light hands so it doesn't break.

29. Apply little layer of maida slurry on top edges and seal the samosa.

30. Prepare the remaining samosa in same way.

31. Heat oil for frying. Once hot reduce flame to low and fry samosas in batches of 5-6.

32. 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.

33. Once samosas are golden brown take it out on paper napkin. Fry remaining samosas in same way.

34. Tasty Gujarati Chana Dal Samosas are ready! Serve it with Coriander and Mint Chutney or Ketchup! Enjoy with hot tea!

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