I love Chana Dal Samosas.. The crunch with the bite, dipped in delicious chutneys make the perfect snack for any evening. The chana dal gives the nutty flavor to this dish which takes it to an entirely different level. They are also a great snack to be prepared ahead of time and kept in your freezer for impromptu guests. I had some left over hakka noodles from the previous evening and I made some Chinese Samosas too.
Ingredients:
Chana Dal, 1 cup boiled
Mustard Seeds, 1 tsp
Oil, to fry + 1 tbsp
Asafoetida, a pinch
Green Chilies, 1 finely chopped
Curry Leaves, a sprig
Coriander Leaves, 1 tbsp
Salt to taste
Turmeric Powder, 1 tsp
Coriander Cumin Powder, 1 tbsp
Red Chili Powder, 1 tbsp
Samosa Patti, 12 strips
Plain Flour, 2 tbsp
Procedure:
1. Heat oil in a pan and once hot add in the mustard seeds. Allow them to pop.
2. Add in the asafoetida, green chili and curry leaves.
3. Add in the dry masalas, turmeric, coriander cumin, red chili powders and salt and reduce the heat completely and mix.
4. Add in the boiled chana dal and mix lightly. We dont want to break the dal.
5. Add in the fresh coriander leaves and remove onto another bowl to cool completely.
6. Samosa pattis are easily available everywhere these days and they are very handy to have, So if the next time you go shopping just add a pack to your cart. For the samosas, remove the samosa patti pack from the freezer and put it in the fridge the night before.
7. In a bowl mix together plain flour and water to form a thick paste. We will be using this to seal the edges in the samosas.
8. I had big square pieces which I cut in half to make 12 samosas.
9. Follow the steps in the pictures as shown below to follow the samosa cone.
10. Fill the cones with the dal mixture pressing down gently with a spoon as you fill.
11. Apply the plain flour paste to the edges of the cone and seal tightly as shown in the picture below.
12. Similarly make all the samosas and keep them well covered to avoid drying out. (You can either freeze them at this stage or after flash frying, if you want.)
13. Heat oil in a wok and fry the samosas on medium heat till brown and crisp on both sides.
14. For crispy samosas, fry them till light brown take them out and refry them. Works wonders for the crispiness.
15. Serve the Chana Samosas hot with coriander mint & tamarind date chutneys.
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