Daal Samosa

Description

How to Make Daal Samosa

Prepare the Daal Filling:

• Soak chana daal (split Bengal gram) for 2–3 hours, then boil until soft but not mushy.
• In a pan, heat oil and sauté cumin seeds, mustard seeds, and green chilies.
• Add turmeric, red chili powder, coriander powder, garam masala, and salt to taste.
• Mix in the boiled daal, stirring well until dry.
• Add finely chopped onions, fresh coriander, and a squeeze of lemon for extra flavor.
• Let the filling cool completely before using.

Prepare the Dough:

• Make a smooth dough using flour, salt, oil, and water.
• Let it rest for 15–20 minutes for better elasticity.

Assemble the Samosas:

• Roll out the dough into thin sheets and cut into rectangles.
• Fold into a cone shape and fill with the prepared daal mixture.
• Seal the edges with a flour-water paste to prevent leakage.

Fry to Perfection:

• Heat oil in a deep pan and fry samosas on medium heat until golden brown and crispy.
• Drain excess oil on paper towels.

Enjoy!

Serve hot with tamarind chutney, mint chutney, or ketchup. Perfect for tea-time, Iftar, or a savory snack! 😋