Dal Samosa

Ingredients
For Dal Samosa
    2 cups – all purpose flour 
    1 cup – moong daal
    1 cup – vegetable oil


For Masala
    1 tbsp – garam masala
    1 tbsp – coriander powder
    1 tbsp – red chilli powder
    1 tbsp – amchur
    Vegetable oil for frying
    Salt to taste


Method
- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- 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 a smooth dough. Make small round rolls with dough.
- Roll it like chappati. 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 mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.

Chana Dal Samosa

Ingredients
    chana dal - 1 cup 
    red chilly - 1tsp
    cumin seed- ½ tsp
    clove powder- 1 tsp
    cinnamon stick – 1
    aniseed- ½ tsp
    black pepper powder- ½
    garam masala - 1 tsp
    1 tsp amchoor
    1 tbs chat masala
    oil for frying
    salt to taste

For Dough
    1 cup fine flour
    2 tbsp oil,
    salt and water.

Method
    1. Soak the dal till 6 hour.
    2. Now grind it with asafetida.
    3. Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
    4. Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
    5. Now add chana dal now fry for fifteen minutes.
    6. Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
    7. Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
    8. Fold it into conical shape and stuff dal mixture.
    9. Heat the oil into kadahi now deep fry all samosa till it turn golden brown.