Lentil Stuffed Samosa | Deepawali Savories

Friends, I am back from my Annual Vacation from Andaman ( a much needed one too). Would share more about it in the next post. However, straight from the holidays I have landed in the full swing preparations fro the Festival of Lights ( Deepavali or Diwali). 

It involves installing small leds, decorating the house with diyas( oiled lamps), preparing delicious sweets and snacks and lighting up firecrackers. I am of the belief that along with sweets snacks too play a vital role in lifting the festive mood. So, once the festival starts on 13th, would jump into action.

Ingredients:
For the stuffing:
1/2 cup Moong Dal, soaked for 3 hrs
1 tsp Hing (Asafetida)
2 Green chillies
1 tsp Coriander seeds
1/2 tspRed chilly powder
1/2 tsp Garam masala
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp Chat masala
Oil needed for frying the dal mixture
Salt to taste

The Crust:
1 cup All purpose flour
A big pinch of salt
2 tbsp Refind oil
Water to knead
Little water to pasted the edges of samosa

Method:
To knead the dough you need to take a big mixing bowl and add the above crust ingredients to make a soft dough. Knead the dough for atleast 10 minutes for better results. Then wrap the dough with a muslin cloth for 20 minutes.

To make the filling:
Cook the dal with little water. Now heat little oil in a skillet and add hing, coriander seeds, green chillies. Add the dal mixture, remaining powders and mix everything well. Keep stirring to avoid the bottom get stick to the skillet. Need to stir till the dal gets dry and the water evaporates. Turn off the heat and let the mixture cool completely.

Divide the dough into equal portions and form each dough into a ball. On a clean platform dust with little flour and with the help of rolling pin roll the ball to make a small disk (approx 3 inch in diameter). Now cut the circle in half with a sharp knife. 

Dip your index finger in a bowl of water and apply on the edges of half disk (this works as a gum to seal the edges of samosa) and fold it to make a cone. Fill the cone with little lentil stuffing and carefully seal the edges. Now follow the same with the remaining cones and place the ready to fry samosas in a dry surface which is dusted with flour.

Heat enough oil in a kadhai and deep fry the samosas on medium heat. Since these are very small in size so you can fry 3-4 samosas in a batch. Fry till they are golden brown.
Place them on kitchen towel to soak the excess oil. Serve with dipping sauce / dry garlic chutney.