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Ingredients (Measurement Conversion Calculator) Coriander seeds - 1/2 teaspoon, crushed
Coriander powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander leaves - 1 Tablespoon, finely chopped
Plain flour - 1 Tablespoo
Garam Masala - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Moong lentils - 1 cup, sokead for 30 min
Salt - to taste
Oil - as needed to deep fry
Fennel seeds - 1/2 teaspoon, crushed
Mustard seeds - 1/2 teaspoon
Asafoetida - 2 pinches
Directions
For filling, put plenty of water to boil and boil the lentils for 5 minutes. Drain the water. Let the lentils cool down a little. Heat oil in a pan. Add all seeds whole and crushed and allow to splatter. Add asafoetida and all other ingredients including lentils and mix well. Do not smash the lentils fully but enough to make the mixture hold well. Remove from fire and let the mixture cool. Divide it into 15 portions. Shape each portion into balls with greased palms.
For dough, add 1 Tablespoon of oil and water to the flour and mix well till crumbly. Keep adding water, in very small amounts, kneading it into a soft flexible dough. Make sure not to add too much water at a time. Cover the dough with moist cloth and leave aside for 15-20 minutes. Beat dough on a plain surface and knead again. Re-cover and leave aside for few more minutes. Make a paste of flour with water for patching. Make round-shaped balls,of approx. 4inch diameter, out of the dough. Flatten each ball and place 1 Tablespoon of filling in the centre of it. Wrap filling with the ball in the shape of a pouch. Press the ball carefully and give it a flat round shape. If the pouch breaks, give it a patch using the flour paste. Deep fry in hot oil on low heat until golden and crispy. Drain execess oil from the samosas using kitchen towel. Serve hot with any chutney, tomato sauce or dip.
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Dietary: Vegetarian
Course: Snacks
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