Chatpata Namkin Samosa

Though my hubby had asked me several times to make samosa at home , I was not comfortable with it at all. I always had the nightmare that my samosas will burst while deep frying!! So I never gave it a try. But this time I gathered a little courage and did all the things single handed.....I mean from the stuffing to the dough to the deep frying ......everything!! And I was pretty happy with the outcome.....the cute little samosas were just perfect companion of an evening cup of tea. 

Ingredients :

For the stuffing:

1. Split yellow moong daal- 3/4 cup
2. Cashew- 12
3. Raisin- 10
4. Salt to taste
5. Sugar- 1 tbs
6. Dry mango powder- 1 large tbs
7. Jaljeera- 1 tbs
8. Chaat masala- 1 tsp
9. Red chilly powder- 1 tsp
10. Hing- 1/2 tsp
11. Ajwain- 1/2 tsp
12. Coriander seeds- 1 tsp
13. Oil

For the Dough :

1. Maida- 1 cup
2. Oil- 3tbs
3. Water- 1/3 cup
4. Kalonji- 1/2 tsp
5. Salt to taste


Procedure :

First chop the cashews into small chunks. You should soak the daal in water for half an hour. Drain the daal and blend it in a mixer. Add the soaked raisins to the daal and grind together. Now heat 2 tbs oil in a non stick kadhayi and fry the cashew in it until they turn brown. Add the sugar , salt , hing , ajwain and ground coriander seeds to the kadhayi. Add the daal mixture and the remaining powders. Mix well. Keep the flame low. Press the daal mixture with the help of the back of a spoon and keep mixing the mixture after every 1 or 2 minutes. The water from the daal should evaporate and the mixture will turn a little sticky. Keep mixing the mixture well until the color turns to dark brown and mixture becomes granular not sticky. Turn off the heat and let the mixture cool down.

Now mix maida , salt and kalonji in a bowl and make a well in the middle. Pour the oil in that well and mix the maida with the oil properly. Now add little amount of water and start kneading. The dough should be hard and smooth. Cover it with wet cloth and keep it aside for 40 minutes. After the 40 minutes , knead the dough once again for a minute or two.

Heat oil in a kadhayi for deep frying the samosa. Take medium balls from the dough and roll them with the help of little maida in an oval shape and cut them into two halves. Damp the straight side of one half and make a cone. Now put the stuffing inside the cone and press a little with your finger tip. Damp the inner wall of the open side and press them together so that they stick to each other firmly. Make sure there is no gap left. Thus make the samosas and when the oil is hot , deep fry the samosas in batches. Remember one thing , the oil should not be too hot , as the samosas should be fried on low flame for around 10 minutes until they turn brown. Take the samosas out and keep on kitchen napkin to remove excess oil.

Serve the hot samosas with a chilly tamarind chutney and green chutney.

Tips : You can take small balls from the dough and roll them into an oval shape and you do not need to cut them to make the cone. This is an easy procedure for beginners.

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