1 cup chana dal soaked overnight . Boil dal with 1 teaspoon turmeric &, salt. It must not be to mashy. 1 onion chopped 1 tablespoon green chillie paste 1 tablespoon garlic paste 1 teaspoon ginger paste 1 teaspoon cumin powder 1 teaspoon coriander powder 1 tablespoon whole cumin seeds Half teaspoon hingSalt 1 teaspoon sugar Lemon juice 2 tablespoon oil Heat the oil, add in the ginger garlic paste & fry for a minute, add the chopped onions, sautè for 5 minutes, add in all the other spices and than the dal. Combine well. Do not over cook as the dal will get soft. Remove from heat. Let it cool Chopped coriander leaves Chopped mint leaves Chopped spring onions Add in the chopped greens once the masala is completely cool. Dal filling is now ready. You may use Normal samoosa pur to fill dal Samoosas. Patti:Make a normal roti dough with 1 cup of flour.Form 10 small balls.Roll each ball into mini rotis.Brush each roti with oil & sprinkle flour.Roll two rotis together into a big one.Place roti on a tawa, cook for 30 seconds and flip to the other side , cook for another 30 seconds & remove the roti.Cover with a cloth, pull the two rotis apart it should pull apart easily.Cut each roti into 4 parts.Your Patti's are ready to be filled. Assembling:Make a thick paste with flour and water. On each qtr apply the flour paste around the edges, form the patti into a cone, fill it with the dal filling. Seal the top closed using the flour paste. Freeze for 2 hours before frying. Fry in deep oil until golden brown and crispy. Serve with a dip of your choice. Enjoy 😝🤪😜
INFO & TIPS
Chana Dal Samoosa origins from the city of surat, Gujarat. It is made with spicy, sweet, and sour chana dal stuffing. It is also called patti samoosa, where the outer layer of the samoosa is made with samoosa patti.
Perfect for tea time with green chutney or raita on the side. 🤪😜.