Spilt bengal gram samosa
Spilt bengal gram samosa

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spilt bengal gram samosa. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Spilt bengal gram samosa is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Spilt bengal gram samosa is something that I have loved my whole life. They’re nice and they look fantastic.

Know about Bengal Gram (Split) in English and known as चना दाल in Hindi. Bengal Gram (Split) or चना दाल nutritional facts and food recipes Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal.

To begin with this particular recipe, we must prepare a few ingredients. You can have spilt bengal gram samosa using 18 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Spilt bengal gram samosa:
  1. Prepare Filling
  2. Make ready 1/2 cup split Bengal gram(chana dal)
  3. Prepare 1 tbsp lime juice
  4. Take 1/2 cup onions
  5. Take 2 tbsp ginger paste
  6. Make ready 1/2 cup coriander leaves
  7. Take 1/2 cup curry leaves
  8. Prepare 2 tsp red chilli powder
  9. Make ready 1/2 tsp turmeric powder
  10. Prepare 1 tsp garam masala
  11. Take 1/4 tsp asafoetida
  12. Get 1 tsp sugar
  13. Prepare Salt as per taste
  14. Take For dough
  15. Make ready 1 cup cake flour
  16. Prepare Salt as per taste pepper
  17. Prepare 2 tsp oil
  18. Take Water as per needed

Highly nutritional, the pulse is a must have in your daily diet. Method: Dough for samosa: Take the maida, add the ajwain seeds, salt and oil to the maida and mix well. By mixing well each flour grain will be coated with the oil and it gives the crunchy texture to the samosas. Start adding water little by little and kneading properly.

Steps to make Spilt bengal gram samosa:
  1. Soak the split Bengal gram(chana dal)in water for about 6-7 hours. Overnight.
  2. Place a steamer pot on heat and bring the water to a rolling boil.
  3. Grease the steamer attachment plate, then add the chana dal and place it on the greased steamer plate.
  4. Then after they are steamed mash a bit of chana dal.
  5. Take a deep pot, heat the oil.
  6. Add asafoetida and onions and cook till it's pinkish.
  7. Add curry leaves, and ginger. Cook for a while.
  8. Add chana dal, coriander leaves, the spices and lime juice. Mix well and cook for 3 minutes.
  9. For the dough, take a deep plate, add the flour, oil and salt. And mix well.
  10. Then knead the dough with the water. Keep aside for 10 to 15 minutes.
  11. After 10 to 15 minutes. Knead the dough again for 3 to 4 minutes. The dough as to be stiff and not soft.
  12. Then divide the dough into 6 equal parts(big sized samosa) and if you want medium sized samosa you can dived it into 12 equal parts.
  13. 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.
  14. On the rolling board apply a bit of oil. Place the ball.
  15. Roll it to oval shape even layer. It as to be slightly thick and not too thin
  16. Cut it in center to make 2 parts.
  17. The roti shrink due to the nature of the cake flour. So I prefer to roll it again. If you feel the edges are too thick then roll a bit.
  18. For glue, take flour in a small bowl and add water to make a paste. This paste will be used to seal the samosas.
  19. Take one part and apply the glue on the straight edge/side.
  20. Now bring the two ends of the straight edge together and pinch them to form a cone.
  21. Pinch the pointed ends to make it a perfect cone shape.
  22. Fill the samosa with the chana dal filling. Don’t overfill the samosa.
  23. Now again apply water all around the circumference of the cone as you have to seal it.
  24. Your samosa is now ready. Repeat with remaining dough. Always remember to keep the filled samosa covered with moist cloth while roll and fill the others.
  25. Now heat oil in a deep pot 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.
  26. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour.
  27. At this point, increase the heat to medium and fry until it gets nicely browned.
  28. 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.
  29. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.
  30. Enjoy hot samosas with Chutney or chilli sauce or tomato sauce! Yum!

Photo about Samosa is an Indain fried or baked pastry with a savory filling, with spiced potatoes, onions, peas, lentils,Chana(Bengal Gram). The top countries of supplier is China, from which the percentage. So the Samosa in bengal is famous as Shingara pronounced as 'Shi' of SHIP ;'Ing' of any presents continuous 'RIDING , SLEEPING ' 'Ara ' as in ' LARA ' which looks like this in Bengali alphabet সিঙগারা. Punjabi Samosa, Patra Na Samosa, Jhatpat Samosa on Tarladalal.com. Samosa Kadhi Chaat recipe - How to make Samosa Kadhi Chaat.

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