Tired of the same old snack routine? Craving a delicious and satisfying bite that's both comforting and exciting? Then prepare yourself for a culinary adventure with crispy, golden Dal Samosas! This beloved Indian street food transforms humble lentils into a flavour explosion, encased in a perfectly flaky pastry. Forget greasy, heavy samosas – this recipe delivers a lighter, healthier twist without sacrificing any of the delightful crunch and irresistible taste. We've simplified the process, making it achievable even for beginner cooks. The vibrant spices and creamy dal filling create a truly unforgettable snack.
Imagine sinking your teeth into a perfectly crisp samosa, the warm spiced lentils melting in your mouth. This isn't just any samosa; it’s a celebration of flavour and texture. Ready to embark on this culinary journey and create these delectable treats? Let's dive into the step-by-step instructions to make your own batch of incredibly satisfying Dal Samosas.
Tools Needed
- big bowls
- rolling pin
- pan
- frying pan
Ingredients
- All-purpose flour: 2 big bowls
- Refined flour: 2 big bowls
- Salt: to taste
- Water
- Oil: 10 teaspoons + for applying to dough
- Sauté: 1 teaspoon
- Mustard seeds: 1 teaspoon
- Green chilies: 5-6, finely chopped
- Onions: 5, finely chopped
- Masoor dal (red lentils): 1 cup, soaked for 30 minutes
- Garam masala: 1.5 teaspoons
- Coriander powder: 0.5 teaspoon
- Turmeric powder: 2-3 pinches
- Red chili powder: 1 teaspoon
- Chaat masala: 1 teaspoon
- Green coriander
- Mint
- Flour for lai (paste)
- Water for lai (paste)
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Combine all-purpose flour, refined flour, and salt. Add water gradually to form a roti-like dough. Let it rest for 10 minutes.
- Heat oil in a pan. Add sauté, mustard seeds, green chilies, and onions. Sauté for 15 minutes until onions are soft. Remove from heat and let cool slightly.
- Add soaked masoor dal, garam masala, salt, coriander powder, turmeric, red chili powder, chaat masala, green coriander, and mint to the cooled onions. Mix well.
Step 2. Create the Samosa Shells
- Divide the dough into small balls, roll them thinly, and apply oil to both sides. Dust one side with dry flour, stack, and roll again to make very thin sheets.
- Cook the sheets on a hot pan for 10 seconds per side, then roll it to separate into two strips.
- After 30 minutes, fold the dough sheets and cut into strips. Shape each strip into a cone, fill with the dal mixture, and seal the edges.
Step 3. Seal and Prepare for Frying
- Prepare a paste by mixing flour and water and cooking for a few minutes. Seal the samosas with this paste.
Step 4. Fry and Serve
- Deep fry the samosas in hot oil until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Ensure the dough is thin for crispy samosas.
- Don't overcook the dough sheets or the filling.
- The onion's color doesn't need to change while cooking the filling; just make sure it becomes soft.
Nutrition
- N/A
FAQs
1. Can I make the dough ahead of time?
Yes! The samosa dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This makes the process easier.
2. What if my samosas don't get crispy?
Ensure your oil is hot enough before frying (it should shimmer). Don't overcrowd the pan, and fry in batches for even crisping. You can also pat the samosas dry before frying to remove excess moisture.
3. Can I substitute ingredients?
To some extent, yes. Feel free to experiment with different spices to customize the flavour. You can also try using different lentils, but adjust cooking time accordingly. However, all-purpose flour is best for the pastry.
So there you have it – a recipe for crispy, flavourful Dal Samosas that are surprisingly easy to make. These delightful snacks are perfect for parties, a quick weeknight treat, or simply satisfying a sudden craving. Enjoy the delicious results of your culinary efforts!