Producer: Priyanka Das Editor: Nisha Dubey
Ingredients For pastry: 2 cups refined flour 1 tsp salt 2 tbsp oil Water For Filling: 3 cups green gram 2 tbsp oil 1 tsp cumin seeds 1/8 tsp asafoetida 3 tsp garam masala 3 tsp chilli powder 2 tbsp fennel seeds, powdered 2 tsp coriander powder Salt to taste 1 1/2 tsp mango powder
Sart by adding salt to the flour and applying the oil, mixing them well.
Gradually start pouring in water and knead the mixture until it forms a stiff dough. Allow the dough to rest for approximately 15 minutes.
Shape the dough into small balls, then roll them out into thin rounds. Cut the rounds in half.
Next, coarsely grind the lentils. In a pan, heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
Once they start spluttering, add the lentils and the remaining ingredients that make up the filling.
Sauté the mixture over low heat until it is well-fried. Remove the pan from the stove and let the mixture cool.
Now, take one-half of the pastry and moisten its edges. Fold the straight edge at the centre, overlapping one half with the other to create a cone shape.
Press the overlapping portion, fill the cone with the delicious mixture, and firmly seal the edges together.
Ensure the oil is hot, then carefully add the samosas and fry until they turn golden brown. Serve the moong dal samosas piping hot, accompanied by some tamarind chutney.