Share on Facebook : http://goo.gl/zdsHhQ <br />Tweet now : http://goo.gl/4oEjY5 <br />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. <br /> <br />Ingredients: <br /> <br />For samosa filling: <br />oil <br />1/2 cup chana dal (soaked & pressure cooked) <br />onion (finely chopped) <br />1 tbsp raisins <br />1/2 tsp garam masala <br />1/2 tsp haldi <br />1/2 tsp aamchur powder <br />1 tsp red chilli powder <br />roasted cumin seeds powder <br />salt to taste <br />1/2 tsp sugar <br />1/4 cup grated coconut <br />coriander leaves <br /> <br />For all purpose flour paste: <br />1/2 cup water <br />1 tbsp all purpose flour (maida) <br /> <br />For samosa: <br />samosa sheets/patti <br />oil <br /> <br />Method: <br /> <br />To make chana dal: <br />- Soak the chana dal (gram flour) in water for about 6-7 hours. <br />- In a pressure cooker, add half cup of water and the soaked chana dal and pressure cook it for about 3-4 whistles. <br />- 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. <br /> <br />To make samosa filling: <br />- Heat oil in a pan and once it's hot, add the onion and saute it for a minute. <br />- When the onion changes it's colour slightly, add the raisins, the pressure cooked chana dal, <br />- Make sure that there's no water left in chana dal. If at all there is, then dry out the water completely. <br />- Add garam masala, turmeric powder (haldi), raw mango powder (aamchur), red chilli powder and roasted cumin seed powder. <br />- Toss the chana dal lightly, taking care that the grains do not break. <br />- Add salt to taste, sugar, freshly grated coconuts and coriander leaves and saute them. <br />- Let the filling cool down completely. <br /> <br />To make all purpose flour paste: <br />- Take flour in a small bowl and add very little water to it. <br />- The paste is ready and will be used as a glue to seal the corners of the samosa. <br /> <br />To make samosa: <br />- Take a samosa strip (samosa patti) and start folding. <br />- The first fold would go a little beyond the edge and then on the opposite side, making a triangle. <br />- Spoon the filling inside the folded sheet. <br />- 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. <br />- Repeat the same procedure to make more samosas. <br />- Flash fry the samosas in a pot of oil on a medium flame for about 1 minute. <br />- Take them off the flame when they turn into golden brown colour. <br />- You can deep freeze it for at least 3-4 months and before serving, just fry the samosa again. <br /> <br />- <br />Director: Suchandra Basu <br />Camera: Kawaldeep Singh Jangwal, Manjeet Kataria <br />Editing: Sagar Bamnolikar <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
