CHANA DAL SAMOSA

Ingredients:-

• Split bengal gram (chana dal) - 100 grams
• Water - for soak
• All purpose flour - 130 grams
• Wheat flour - 70 grams
• Salt - 1/2 teaspoon
• Oil - 50 milliliters
• Water - 80 milliliters
• Oil - 1 teaspoon
• Water - 500 milliliters
• Salt - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Oil - 1 tablespoon
• cumin - 1/4 teaspoon
• Asafoetida (hing) - 1/2 teaspoon
• Onions - 75 grams
• Ginger and green chili paste - 1 1/2 teaspoon
• Turmeric - 1/8 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Mint - 8 grams
• Coriander - 15 grams
• Lemon juice - 1 tablespoon
• Oil - for brushing
• All purpose flour - 2 tablespoon
• Water - 50 milliliters
• Oil - for frying

Making:-

1. Soak split bengal gram 100 grams in sufficient water for 6 hours.
2. In mixing bowl add all purpose flour 130 grams, wheat flour 70 grams, salt 1/2 teaspoon, oil 50 milliliters and mix it well.
3. Add water 80 milliliters and knead it into a smooth soft dough.
4. Add oil 1 teaspoon and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat water 500 milliliters in a cooker, add the soaked split bengal gram in it, salt 1/2 teaspoon, turmeric 1/2 teaspoon and mix it well.
7. Cover it with lid and cook the dal. After first whistle turn of the heat and keep aside.
8. Heat oil 1 tablespoon in a pan cumin 1/4 teaspoon, asafoetida 1/4 teaspoon and stir well.
9. Add onions 75 grams and fry till translucent.
10. Now, add ginger and green chili paste 1 1/2 teaspoon, Turmeric 1/8 teaspoon, coriander powder 1/2 teaspoon, salt 1/2 teaspoon and mix it well.
11. Add the boiled dal in it and mix it well.
12. Add sugar 1 tablespoon, mint 8 grams, coriander 15 grams and mix it well.
13. Add lemon juice 1 tablespoon and mix it well again. Turn off the flame and keep aside.
14. Divide the dough into equal portion and roll them into balls.
15. Dust with a litle dry flour and roll into roti.
16. Apply some oil over it place another roti on top of it and again roll them into a thin roti.
17. Now lightly rost the roti on low heat from both sides for 1 minute each.
18. In a bowl all purpose flour 2 tablespoon, water 50 milliliters and mix it well to make a better. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose flour paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpos flour paste.
22. Heat sufficient oil in a heavy skillet deep fry these till they are brown and crispy drain it on an absorbent paper.
23. serve hot with ketchup.