Snacks

Mini Samosa

Ingredients

• 2 cups of all purpose flour (maida)

• 1 cup of vegetable oil

• Salt (depending upon the taste)

• moong daal (soak 6-8 hrs in Plenty of water with baking soda)

• 1 tbs red chili powder

• 1 tbs garam masala

• 1 tbs coriender powder

• 1 tbs salt

• tbs amchur

• 3-4 pinches asafoetida powder

• tbs cumin seeds

• Vegetable oil for frying

Method

• Grind the moong daal with minimum quantity of water.

• Add oil in heavy pan.

• Add cumin seeds, asafoetida powder and daal paste in it.

• Stir it properly. Add salt, garam masala, coriender powder, chili powder and amchur powder.

• Stir it until the mixture dried very well.

Preparation for cover

• Sieve all-purpose flour, add salt.

• Add vegetable oil (so that you can make bowls) and mix it very well.

• Then add small quantity of water and make smooth dough.

• Make small round rolls with dough.

• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).

• Cut it into 2 equal halves along the diameter.

• Put small water along the diameter.

• Join and press together to make a cone.

• Place a tbsp. of filling in the cone and seal third side as above.

• Make five to six. Put in hot oil, deep fry on low to medium till light brown.

• Do not fry on high, or the mini samosas will turn out oily and soggy.

• Drain on rack or kitchen paper

• Serve hot with green chutney.