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Today we are making sweet chana dal samosa which taste super delicious and you will like it for sure
Let’s start with the procedure of making sweet chana dal samosa.
Let us boil the chana dal for making the samosas.
Take chana dal in a pressure cooker, followed by ½ cup water.
Close the lid and let the dal simmer until it whistles once.
After it whistles once, reduce the flame and continue cooking the dal for 1 to 2 more minutes.
Meanwhile let us knead dough for making the samosas.
Combine refined flour and ghee together in a mixing bowl.
Now with help of lukewarm water, knead stiff and tight dough, even stiff than required for making pooris.
We used less than ½ cup of water for kneading this much dough.
Cover and keep the dough aside for 20 minutes to rest.
Let us now prepare stuffing for the samosas.
Dal is cooked as well.
To check, take a grain and rub it like this.
Drain out excess water from the dal and then grind it.
Transfer the dal to a bowl and let it cool down.
Let us now roast the dal.
For this preheat a pan and add 1 tbsp ghee to it.
When the ghee melts, place the grind chana dal to the pan.
Stir and roast the dal until it gets little brown and fragrant.
Ghee has started separating from the dal, it’s now ready to be used.
You can see a little change in the dal and also it turned aromatic.
Now turn off the flame and keep stirring the dal as the wok is little hot.
Let the dal cool down a little and then add sugar to it, followed by some dry fruits.
Meanwhile let us chop the dry fruits.
Make 8 to 10 piece from each almond and cashews.
Peel and powder the cardamom.
When the dal cools down, add chopped dry fruits and powdered sugar to it, followed by raisins and green cardamom powder.
Mix everything really well.
Stuffing is now ready, transfer it to another bowl.
20 minutes are done, dough is ready.
Lubricate the dough a little.
Now divide dough into small parts as we are making mini samosas.
We are making even smaller dough balls than a small lemon.
We have prepared 10 dough balls from half the dough.
Roll the dough ball like this giving it a shape oval shape.
Likewise prepare all dough balls.
Roll one dough ball at a time and into 3 inch diameter poori.
Don’t roll it out to thinly nor too thick.
Now divide it into two equal halves.
Now take one part and spread some water on half part.
Roll and paste the other part with this part like this giving it a shape of cone.
Now stuff ½ or 0.75 tsp filling in it.
Spread some more water all around the edges and give a plate or fold like this.
Now paste the edges together like this.
Samosa is ready.
Place the samosas in erect position like this on a plate so that its shape remains intact.
Likewise prepare all samosas.
Meanwhile heat some ghee in a wok on low flame.
Oil should be medium hot and flame should be low-medium for frying samosas
Drop the samosas in the ghee and keep the flame medium-low.
Place as many samosas as possible at once in the wok.
Fry until they turn golden brown in color from all sides.
Keep flipping the sides of samosas.
Samosas have turned golden brown in color, take them out in a plate.
Likewise fry all samosas.
Mouth watering, delectable and crispy sweet chana dal stuff samosas are ready.
We kneaded 2 cups of flour but used only half quantity of dough for making these samosas.
With this much dough 20 samosas are ready.
With 2 cups of flour you will be able to make 40 samosas.
Supper devouring and yummy samosas are ready,
If you wish to make the samosas sweeter then take 1 cup sugar and prepare sugar syrup with 2 thread consistency.
Add ½ cup water to the sugar and simmer until the sugar dissolves completely.
Let the syrup cool down a little, drop the samosas into it and take out after a while.
Let the syrup dry completely on the samosas and you’ll get sweeter samosas.
When the sweet chana dal samosas cool down completely, store them in any air tight container an relish eating for up to 10 to 12 days.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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