Gujarati Samosa Recipe

Steps To Prepare

• STEP 1.For the stuffing, chop the onions beforehand.

Cooking Directions

• STEP 1.Take a bowl full of chana dal and soak it in water for 6 hours. Drain the water. Pressure cook it for 1 whistle using enough water. Salt, pinch turmeric powder and mix well.
• STEP 2.After a whistle, cook slowly. Drain the water completely from chana dal. It will be cooked firmly but don't mash it.
• STEP 3.Take a clean bowl, add a cup of all purpose flour, half a cup of wheat flour,  salt to taste,  3 spoons of oil and to prepare a dough, add water and prepare it.
• STEP 4.Cover and let it rest for 20 minutes.
• STEP 5.Take a pan, heat some oil and add a spoon of cumin,  asafoetida, chopped onions, sauté the onions for 1 minute. Add chilli garlic paste. Mix it well. Add a pinch of turmeric powder, red chilli powder and add the chana dal. Also add sugar for taste.
• STEP 6.Cook the stuffing till the sugar melts and the water dries.
• STEP 7.Once done, switch the flame off. At the end, add a cup of mint and coriander leaves. Add lemon juice as per taste.
• STEP 8.After 30 minutes, check the dough and knead it for a minute and make small balls for making rotis.
• STEP 9.Roll 1 ball into a roti shape and keep aside and then roll as many as needed.
• STEP 10.Take a pan and let it cook for 1 minute. We have to cook the rotis partially and not completely. Store the rotis in a casserole.
• STEP 11.Take one roti and cut it in 4 quarters. Prepare a maida slurry by mixing 2 tablespoon of maida and 2-3 tablespoon of water.
• STEP 12.Apply the slurry on the corners, slightly press the cones and fill the stuffing in them. Close the samosas tightly.
• STEP 13.Heat oil for frying. Once hot, reduce the flame to low and fry samosas in batches of 5-6 . Cook till they turn golden brown.
• STEP 14.The samosas are ready.

Storage And Serving Method

• STEP 1.Serve the hot and crispy samosas with a mint and coriander chutney.