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Dal Samosa - Mini - Lentil Samosa or Pie Recipe Video
|Oil||1 Cup (16 tbs) (For deep frying)|
|For the dough|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 Tablespoon|
|Baking powder||1 Pinch|
|Ghee/Oil||2 Tablespoon (Regular butter may also be used)|
|Water||1⁄4 Cup (4 tbs) (Use only as required)|
|Flour||1⁄4 Cup (4 tbs) (For dusting ans paste for sealing pastry)|
|For the filling|
|Fried chana dal||1⁄4 Cup (4 tbs)|
|Fried moong dal||1⁄2 Cup (8 tbs)|
|Fennel seeds||1 Teaspoon|
|Curry leaves||5 Medium|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Cilantro||3 Tablespoon, chopped|
|Ginger paste||1⁄2 Teaspoon|
|Garlic paste||1⁄2 Teaspoon|
|Green chili paste||1⁄2 Teaspoon|
|Lime juice/Amchur powder||To Taste|
Calories 220 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 10.1 mg
Sodium 233.3 mg9.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 2.2 g8.9%
Sugars 1.6 g
Protein 6 g11.6%
Vitamin A 8.9% Vitamin C 3.6%
Calcium 2.3% Iron 5.7%
*Based on a 2000 Calorie diet
Things You Will Need1. Food processor
To prepare the dough:
1. In a bowl, add the all purpose flour, whole wheat flour, salt , baking powder and mix well.
2. Add ghee or oil or regular butter and combine this to the dry ingredients.
3. Gradually add water (add only a couple of tablespoons at a time as it would require very less water) and knead the dough.
4. Once you get a semi-soft dough, cover it and let it rest for about 15 to 20 minutes.
To prepare the filling:
5. Into a food processor, add fried chana dal, fried moong dal (boiled may also be used), cashews, fennel seeds, curry leaves, chopped onions, raisins and roughly chopped fresh cilantro. Process to a coarse mixture and transfer to a bowl.
6. Into the mixture, add ginger paste, garlic paste, green chili paste, a few drops of lime juice and mix well to combine it with dals. Set this filling aside while you prepare the samosa pastry.
7. Take a small portion of the dough, flatten it between your palms, dust in the flour and roll into a thin flat round pastry.
8. Cut horizontally and vertically to form four triangular shaped portions.
9. Take each one, hold it with the point away from you and fold the edges inwards forming a cone. Put some of the filling in and close the other end of the cone.
10. Another alternate option the chef demonstrates is baking the flat round pastry for a minute in a heated pan and then cutting it into four portions and repeating the same forming cone and filling it.
11. With the baked pastry, use a paste of all purpose flour and water to stick the edges and seal the openings well.
12. Heat a pan with oil and deep fry the samosas on medium heat until golden brown.
13. Serve the samosas hot with any chutney of your choice.
Make a paste mixture with a tablespoon of all purpose flour and a little water. This paste is used to stick the edges of the samosa.
Spreading a little oil or ghee on the rolling board would help you roll the dough as thin as you want.
Samosa pastry can also be made using only wheat flour instead of all purpose flour.