Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, spilt bengal gram samosa. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Split Bengal Gram Payasa This is a popular aromatic and delicious dish of south India. But the method we used this recipe will give full flavor of chanadal. And the other major part of this flavorful recipe is Thick & diluted Coconut milk.
Spilt bengal gram samosa is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Spilt bengal gram samosa is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook spilt bengal gram samosa using 18 ingredients and 30 steps. Here is how you can achieve it.
The ingredients needed to make Spilt bengal gram samosa:
- Prepare Filling
- Prepare 1/2 cup split Bengal gram(chana dal)
- Make ready 1 tbsp lime juice
- Prepare 1/2 cup onions
- Get 2 tbsp ginger paste
- Make ready 1/2 cup coriander leaves
- Make ready 1/2 cup curry leaves
- Get 2 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Take 1 tsp garam masala
- Make ready 1/4 tsp asafoetida
- Prepare 1 tsp sugar
- Prepare Salt as per taste
- Make ready For dough
- Make ready 1 cup cake flour
- Make ready Salt as per taste pepper
- Get 2 tsp oil
- Take Water as per needed
Thats why Where ever you go in the world you could find Chana Dal (Split Bengal Gram) in every Pakistani & Indian kitchen. It is used as the main. Bengal Gram Split, firmly identified with the chickpea family, is a yellow lentil, adjusted on one side and level on the other. Bengal gram is one of the soonest developed vegetables.
Instructions to make Spilt bengal gram samosa:
- Soak the split Bengal gram(chana dal)in water for about 6-7 hours. Overnight.
- Place a steamer pot on heat and bring the water to a rolling boil.
- Grease the steamer attachment plate, then add the chana dal and place it on the greased steamer plate.
- Then after they are steamed mash a bit of chana dal.
- Take a deep pot, heat the oil.
- Add asafoetida and onions and cook till it's pinkish.
- Add curry leaves, and ginger. Cook for a while.
- Add chana dal, coriander leaves, the spices and lime juice. Mix well and cook for 3 minutes.
- For the dough, take a deep plate, add the flour, oil and salt. And mix well.
- Then knead the dough with the water. Keep aside for 10 to 15 minutes.
- After 10 to 15 minutes. Knead the dough again for 3 to 4 minutes. The dough as to be stiff and not soft.
- 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.
- 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.
- On the rolling board apply a bit of oil. Place the ball.
- Roll it to oval shape even layer. It as to be slightly thick and not too thin
- Cut it in center to make 2 parts.
- 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.
- For glue, take flour in a small bowl and add water to make a paste. This paste will be used to seal the samosas.
- Take one part and apply the glue on the straight edge/side.
- Now bring the two ends of the straight edge together and pinch them to form a cone.
- Pinch the pointed ends to make it a perfect cone shape.
- Fill the samosa with the chana dal filling. Don’t overfill the samosa.
- Now again apply water all around the circumference of the cone as you have to seal it.
- 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.
- 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.
- Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour.
- At this point, increase the heat to medium and fry until it gets nicely browned.
- 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.
- 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.
- Enjoy hot samosas with Chutney or chilli sauce or tomato sauce! Yum!
In Indian food, it is famously known as Chana Dal. Chana Dal is split Bengal gram which looks very similar to Toor Dal aka Split Pigeon Peas. Chana Dal Namkeen is a traditional Indian dry snack invented ages Making Chana Dal Namkeen/Crunchy Split Bengal Gram Snack at home is very easy, and so simple. Soaking overnight and drying chana dal for. Our Split Bengal Gram is organic and inherently full of nutrition.
So that’s going to wrap it up for this special food spilt bengal gram samosa recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
