Chana Dal Samosa - Quick Monsoon Tea-Time Snacks Recipe By Ruchi Bharani

Learn how to make Chana Dala Samosa Who would not love to munch on some crunchy, tasty snacks while there's a downpour outside. Monsoon is the time for some real lip smacking snacks. Chef Ruchi Bharani brings you this delicious chana dal samosa recipe to add to your monsoon cravings. Ingredients: For samosa filling: oil 1/2 cup chana dal (soaked & pressure cooked) onion (finely chopped) 1 tbsp raisins 1/2 tsp garam masala 1/2 tsp haldi 1/2 tsp aamchur powder 1 tsp red chilli powder roasted cumin seeds powder salt to taste 1/2 tsp sugar 1/4 cup grated coconut coriander leaves For all purpose flour paste: 1/2 cup water 1 tbsp all purpose flour (maida) For samosa: samosa sheets/patti oil Method: To make chana dal: - Soak the chana dal (gram flour) in water for about 6-7 hours. - In a pressure cooker, add half cup of water and the soaked chana dal and pressure cook it for about 3-4 whistles. - In case you do not have a pressure cooker, you can boil the chana dal for about 10-15 minutes, drain out all the hot water and then let it cool down completely. To make samosa filling: - Heat oil in a pan and once it's hot, add the onion and saute it for a minute. - When the onion changes it's colour slightly, add the raisins, the pressure cooked chana dal, - Make sure that there's no water left in chana dal. If at all there is, then dry out the water completely. - Add garam masala, turmeric powder (haldi), raw mango powder (aamchur), red chilli powder and roasted cumin seed powder. - Toss the chana dal lightly, taking care that the grains do not break. - Add salt to taste, sugar, freshly grated coconuts and coriander leaves and saute them. - Let the filling cool down completely. To make all purpose flour paste: - Take flour in a small bowl and add very little water to it. - The paste is ready and will be used as a glue to seal the corners of the samosa. To make samosa: - Take a samosa strip (samosa patti) and start folding. - The first fold would go a little beyond the edge and then on the opposite side, making a triangle. - Spoon the filling inside the folded sheet. - 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. - Repeat the same procedure to make more samosas. - Flash fry the samosas in a pot of oil on a medium flame for about 1 minute. - Take them off the flame when they turn into golden brown colour. - You can deep freeze it for at least 3-4 months and before serving, just fry the samosa again. - Director: Suchandra Basu Camera: Kawaldeep Singh Jangwal, Manjeet Kataria Editing: Sagar Bamnolikar Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Share on Facebook - http://goo.gl/wXgzXv Tweet about this - http://goo.gl/GVO319 Subscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1 For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood Visit our Website for more Awesome Recipes http://rajshrifood.com/