Ingredients:
- Moong daal (Yellow lentil) 1 Cup (soaked for 2 hours)
- Lehsan (Garlic) 4-5 cloves
- Pani (Water) 1 Cup or as required
- Rafhan corn oil 2-3 tbs
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) chopped 2 medium
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Chaat masala 1 & ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Amchoor powder (Dried mango powder) 1 tsp
- Garam masala powder ½ tsp
- Hari mirch (Green chilies) chopped 2-3
- Podina (Mint leaves) chopped ½ Cup
- Hara dhania (Fresh coriander) chopped ½ Cup
- Maida (All-purpose flour) 2 tbs
- Pani (Water) 1-2 tbs or as required
- Samosa/Manda patti
- Rafhan corn oil for frying
Directions:
In pot,add yellow lentil,garlic,water,mix and bring it to boil.
Cover and cook on low flame until tender (approx.5-6 minutes) & set aside.
In wok,add corn oil,cumin seeds and mix.
Add onion and sauté until translucent.
Add red chili powder,salt,chaat masala,coriander seeds,turmeric powder,dried mango powder,garam masala powder and mix well for 2 minutes.
Add green chilies,mix well and cook for 2-3 minutes.
Add boiled yellow lentil,mix & mash well.
Add mint leaves,fresh coriander and mix well.
Let it cool down.
In all-purpose flour,add water and mix well to make a smooth paste & set aside.
Take samosa patti/manda patti and make pocket,add filling in the center and roll into the shape of samosa and seal corners with all-purpose flour & water paste.
Similarly make other samosas (makes 14-16).
In wok,add corn oil and fry on low flame until golden brown.
Can be stored in freeze for up to 1 month.
Ajza:
- Moong daal (Yellow lentil) 1 Cup (soaked for 2 hours)
- Lehsan (Garlic) 4-5 cloves
- Pani (Water) 1 Cup or as required
- Rafhan corn oil 2-3 tbs
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) chopped 2 medium
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Chaat masala 1 & ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Amchoor powder (Dried mango powder) 1 tsp
- Garam masala powder ½ tsp
- Hari mirch (Green chilies) chopped 2-3
- Podina (Mint leaves) chopped ½ Cup
- Hara dhania (Fresh coriander) chopped ½ Cup
- Maida (All-purpose flour) 2 tbs
- Pani (Water) 1-2 tbs or as required
- Samosa/Manda patti
- Rafhan corn oil for frying
Directions:
Pot mein moong daal,lehsan aur pani dal ker mix karein aur ubal anay dein.
Dhak dein aur halki ancch per gul janay tak paka lein (approx.5-6 minutes) & side per rakh dein.
Karhai mein corn oil aur zeera dal ker mix karein.
Pyaz dal dein aur translucent huay tak sauté ker lein.
Lal mirch powder,namak,chaat masala,sabut dhania,haldee powder,amchoor powder aur garam masala dal ker 2 minutes kliya ache tarhan mix karein.
Hari mirch dal ker mix karein aur 2-3 minutes kliya paka lein.
Boiled moong daal dal dein aur ache tarhan mix & mash ker lein.
Podina aur hara dhania dal ker ache tarhan mix ker lein.
Thanda ker lein.
Maida mein pani dal dein aur ache tarhan mix ker ka smooth paste tayyar ker lein & side per rakh dein.
Samosa patti/manda patti la ker pocket bana lein aur filling ko center mein bhar dein aur samosa ki shape bana lein aur corners ko maida ka paste sa seal ker lein.
Is he tarhan baqi samosa bhi bana lein (makes 14-16).
Karhai mein corn oil dal dein aur halki ancch per golden brown hunay tak fry ker lein.
1 month tak freezer mein store ker saktay han.
