Best Crispy Dal Samosa Recipes

RECIPE CARD FOR CHANADAL SAMOSA

Steps:

• Wash Chana Dal 2-3 times and soak it for 4 hours in water.
• Drain the water and pressure cook it for 1 whistle using 1 cup or enough Water, Salt & pinch Turmeric Powder.
• After 1 whistle turns off the flame and allow the pressure to release on its own.
• Chana dal will be cooked but will be firm & not mashed in texture. Drain water from it.
• Now heat oil in the pan, add jeera, fennel seeds, hing, and white sesame seeds. Sauté for a minute.
• Add chopped onion, ginger-garlic paste, and chopped green chilli. Sauté till onion become translucent.
• Lower the flame and add red chilli powder, coriander powder, garam masala, and salt. mix well.
• Then add dry coconut and grated raw mango. Mix well and cook till the mixture is completely dry.
• Remove from heat, and add mint leaves, coriander leaves, sugar, cashews, raisins, boiled chana dal, and lemon juice. Mix well.
• Chana dal stuffing is ready for samosa.
• For Samosa Patti dough, take Maida/All Purpose Flour, Salt & Oil in a big bowl.
• Mix everything well & then use water to knead the soft dough like Paratha. I used ¾ Cup Water approx.
• Smoothen the dough using little bit of oil. Cover & let the dough rest for 20 mins.
• After 20 min check the dough and knead it for 1 min and then make equal size balls.
• For layered roti, roll 1 ball in to thin roti shape, keep aside and then roll one more ball.
• Now apply a layer of oil on one roti and then place the second rolled roti over it.
• Then press the roti so it sticks and then using maida roll roti as thin as possible.
• Now lightly roast the rotis on both sides on low flame till bubbles appear. It takes approx 30 sec on one side. Once bubbles appear turn it over and roast on another side.
• Separate both sheets and keep them aside Once done put roti in a casserole to avoid its drying
• cut the roti into 4 parts by cutting cross Or you can shape samosa from long shaped patti also .
• Prepare Maida slurry by mixing 2 Tbsp Maida with ¼ cup of water.
• Now apply a light layer of slurry on the outer side of patti (arc shape).
• Fold the edges and prepare a cone. Lightly press the edges so it seals and then fills the cone with stuffing. Handle the cone with light hands so it doesn't break.
• Apply a little layer of maida slurry on top edges and seal the samosa.
• Prepare the remaining samosa in the same way.
• Or for the samosa patti folding technique, please refer to the video.
• For samosa frying, heat oil in pan; reduce the flame to low and fry samosas in batches of 5-6.
• Keeping flame from low to medium fry till samosas are golden brown in colour. Don't hurry while frying samosa and don't fry on high flame.
• Once samosas are golden brown take them out into the wire rack.
• Gujarati Chana Dal Samosas are ready. Serve it with special samosa chutney.
• In a mixture jar, add coriander leaves, mint leaves, sugar, salt, lemon juice, and samosa stuffing. Add little water and grind it coarse.
• Special samosa chutney is ready to serve.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

SAMOSA RECIPE

Steps:

• Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
• Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
• Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
• Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
• Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
• Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
• Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
• Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
• Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
• Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
• Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
• Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
• Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
• Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
• Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
• Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
• Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
• Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!