Spilt bengal gram samosa
Spilt bengal gram samosa

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spilt bengal gram samosa. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spilt bengal gram samosa is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Spilt bengal gram samosa is something which I have loved my entire life. They’re fine and they look fantastic.

Add green chilies,ginger garlic paste,turmeric powder,salt,red chili powder and mix well. Add onion and potato,mix well and mash coarsely with the help of the masher. Add split bengal gram,fresh coriander and mix well. Add lemon juice and mix well.

To get started with this recipe, we have to prepare a few ingredients. You can have 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:
  1. Make ready Filling
  2. Make ready 1/2 cup split Bengal gram(chana dal)
  3. Take 1 tbsp lime juice
  4. Make ready 1/2 cup onions
  5. Get 2 tbsp ginger paste
  6. Prepare 1/2 cup coriander leaves
  7. Take 1/2 cup curry leaves
  8. Take 2 tsp red chilli powder
  9. Make ready 1/2 tsp turmeric powder
  10. Take 1 tsp garam masala
  11. Get 1/4 tsp asafoetida
  12. Take 1 tsp sugar
  13. Prepare Salt as per taste
  14. Make ready For dough
  15. Make ready 1 cup cake flour
  16. Take Salt as per taste pepper
  17. Make ready 2 tsp oil
  18. Make ready Water as per needed

It is produced from the Desi-type of chickpea also known as Bengal Gram or Kala Chana. Botanically it's known as Cicer arietinum L. and is in the family Leguminosae (Fabaceae). What is the Desi-type of Chickpea? There are two main types of chickpeas, the Kabuli type and the Desi type.

Instructions 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!

What is the Desi-type of Chickpea? There are two main types of chickpeas, the Kabuli type and the Desi type. Chana Dal Namkeen is a crunchy snack made using soaked split chickpea or Bengal Gram aka Chana Dal. Chana Dal and Chana/Chole (chickpeas) are different. Chana Dal is split Bengal gram which looks very similar to Toor Dal aka Split Pigeon Peas.

So that’s going to wrap this up with this special food spilt bengal gram samosa recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!