Tithi Special: Chana Dal Patti Samosa

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Tithi Special: Chana Dal Patti Samosa
For Patti
For Stuffing
For Maida Flour Paste
For Patti
For Stuffing
For Maida Flour Paste
For patti
  1. Mix all the ingredients mentioned under patti, and make a semi soft dough, like roti.
  2. Divide it into same portions. Roll it like a roti and roast it on both sides. Keep it aside.
Cooking chana dal
  1. Soak the chana dal in water for about 5-6 hours.
  2. In a pressure cooker, add half cup of water and the soaked chana dal and pressure cook it for about 3-4 whistles.
  3. Once cooked dry out the water completely.
For stuffing
  1. Heat oil in a pan and add the cooked chana dal.
  2. Now add garam masala, red chilli powder, dry green chilli powder, dry mint powder, turmeric powder, aamchur powder and roasted cumin seeds powder.
  3. Toss the chana dal lightly, taking care that the grains don't break.
  4. Add salt to taste, sugar and sauté them.
  5. Let the filling cool down completely.
For maida paste
  1. Take flour in a small bowl and add very little water to it.
  2. The paste is ready and will be used as a glue to seal the corners of the samosas.
To make a samosa
  1. Take Roti and cut down in three strips.
  2. The first fold would go a little beyond the edge and then on the opposite side, making a triangle.
  3. Spoon the filling inside the folded sheet.
  4. Then fold the remaining part of the sheet to close the opening used for filling and seal the corners with the help of the flour paste.
  5. Fry the samosas in a pot of oil on a medium flame for about 1 minute.
  6. Take them out, when they turn into golden brown colour.
  7. Serve hot with sweet chutney.

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