Prep.20 min., Cooking time 20 min., Yield 6 Samosa
For Outer Layer :
Refined White Wheat Flour (Maida) 1 cup
Ghee 2 tbsp
Oil 3 tbsp
Cumin Seed ½ ts
Milk Powder 1 tbsp
Backing Powder 1 ts
Water ½ cup
Salt to tast
Oil 1 tbsp
Curry Leaves (Neem Leaves) 5-7 leaves
Asafoetida Powder Pinch
Onion small chopped 1
Ginger-Chilli Paste 1tbsp
Chana Dal (Chick Peas Lentil yellow) boiled 1 cup
Green Chilli small chopped 1 ts
Turmeric Powder ½ ts
Garam Masala 1 ts
Sugar 1 ts
Lemon ½ pc
Salt to taste
Fresh Coriander Leaves 1 tbsp
For Outer Layer:
Mix Ghee and oil with Refined White Wheat Flour. Knead stiff dough adding water slowly. Leave dough to rest for at least 15-20 minutes. (You can use this time to prepare stuffing). Take little dough and roll small round thick chapatti. Make number of chapatti from dough. No need to roast chapatti.
Heat oil in a pan. Add Asafoetida Powder and Curry Leaves. Add small chopped onion and green chilli, mix it well. Add boiled Chick Peas Lentils, Ginger-Chilli Paste, Turmeric Powder, Garam Masala, Sugar and salt, mix it well while cooking on medium flame. Cook until it softens. It may take 10-15 minutes. Add Lemon Juice and mix well. Remove the pan from the flame. Add Fresh Coriander Leaves and mix well.
Get 1 piece of chapatti, put 2 or 3 ts of stuffing in the middle and wrap and stick the border of chapatti. Apply water on the border of chapatti to stick. Prepare all samosa. Brush oil on all samosa and bake in oven for 20 minutes at 200°F.
Serve hot with ketchup, chilli sauce or any home made chatani. Taste better with Sweet and Sour Sauce, or any Sweet-Sour home made chatani.
Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.
Enjoy Chana Dal Samosa / Gram Samosa.