Daal Samosies

I searched for a Mini Samosa recipe for a long time but never got the perfect one. I was craving and finally I came across a blog that mentioned a recipe similar to my taste. I couldn't wait and decided to cook them for Tea Time Snacks. I made a few changes as per my taste and kept the base ingredients same as mentioned by SusRecipes

Here you go - 

Ingredients:

For the Crust:

1. All purpose flour (Maida) - 3 Cups

2. Oil - 5 tablespoon and for Frying

3. Salt to taste

For Stuffing:

1. Split yellow gram (dhuli moong dal) - 1/2 cup (250 grams)

2. Fennel seeds (saunf) - 1 tsp

3. Cumin seeds (jeera) - 1 and half tsp

3. Coriander seeds (Khada dhania) - 1 tbsp

4. Chilly powder - 2 tsp

5. Garam masala - 1 tsp

6. Dry Mango powder (amchur) - 1 tsp

7. Salt to taste

Method:

1. Soak the split yellow gram in water for atleast2 hours

2. Mix all purpose flour, salt and 4 to 5 tbsp. of oil. With your fingertips, rub the oil into the flour until it resembles fine breadcrumbs. Make a soft dough adding water to this and keep aside covered with a damp cloth.

3. After the said 2 hours separate the water from the split yellow gram, allow it to dry for about 5 minutes. 

4. Now heat about 1 tsp. of oil in a pan, and add cumin seeds, coriander seeds and fennel seeds. Once all these flavours gets into the oil, add coarse split yellow gram and salt, and fry this well in low- to-medium flame for about 15 minutes and switch off

5. Now let it cool and then blend it coarsely in a grinder with daal. Once done add all dry powders like chilly powder, garam masala and dry mango powder to it. Let it remain on flame for another 5 minutes. Let the mixture cool down completely

6. Now take little amount of dough and roll it in a circular shape. The crust can be thin or little thick depending upon individuals' liking. 

7. Cut the circular rolled out dough to half and fold it to a cone shape by applying the glue like flour paste (paste made out of flour and little water). Fill the lentil filling into this and again seal it with the flour paste into a triangular shape

8. This way you can shape as potli/mini triangular shapes

and deep fry it in oil in the batch of 4 to 5 in low-medium flame.

Note:

1. Using the same filling, you can also make mini kachoris too.

2. These Mini and Potli Samosas also can be made into perfect chat by combining this with all the chutneys & dips of green chutney and sour tamarind chutney and topped with chopped onions and spicy yogurt/curd

Happy Cooking Friends !!