You may have eaten potato and paneer samosas many times but have you eaten dal samosas? If not, tell us what the delay is and how to make dal samosa
Topic:
For samosas
2 cups all purpose flour as needed
Salt to taste
1/2 cup washed moong dal
A pinch of apophytida
2 green chillies
1/2 inch piece
2 tablespoons of ginger oil or ghee
1 tsp coriander powder
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
1/2 tsp coarsely ground fennel
1 tsp mango powder 1/2 tsp sugar
Method:
Rinse the moong dal for 2-3 hours. Throw in water after soaking and grind the lentils with ginger and green chillies. Now heat the oil in a skillet. When the oil is hot, add the ground lentils, asphotida, salt and all the spices and mix well. Fry in low heat and let cool until the lentils are dry. Drain the dough and remove into a large pot. Add soda and salt to it. Then add the oil and mix well by hand. Knead the dough with the addition of water. Then cover it with a damp cloth and keep it for 30 hours. Now grind the dough into flour. Take the dough and roll it up like a roti. Cut the bread from the middle and fold a portion of it. Pack a samosas with a spoonful in the middle and a little water for the edges. Similarly, make samosas from the remaining corpses. Put the oil in a skillet and set it on medium flame. Add the samosas to the oil and fry until it is golden. Fry all samosas accordingly. – Chili cheese samosas are ready. Serve them with chutney.
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