Try this bite-sized cocktail samosa made with moong dal namkeen and oats. Everything about this recipe is simple though the preparation seems a bit long.
The best thing about this samosa is that it has a good shelf life and remains fresh for long and so can be prepared in advance during the festival season. But do make a large quantity, else it will be eaten up before the festival comes round! It is an excellent tea-time snack.
Ingredients: (for 40-45 samosas)
- Moong dal namkeen – 1 teacup (175 ml)
- Oats – 1 teacup
- Saunf (anise) – 1 tbsp
- Ajwain (carom seeds) – ½ tsp
- Haldi (turmeric powder) – ½ tsp
- Hing (asafetida) – 2 pinch
- Red chilli powder – 1 tsp
- Dhania (coriander) powder – 1 tbsp
- Amchoor (dry mango powder) -1 tsp
- Garam masala powder – ¼ tsp
- Kasoori methi – 2 tbsp
- Kaju (cashew nut) – 8-10
- Kismish (raisins) – 20-25
- Refined oil – 2 tbsp
- Salt to taste
- Dry roast saunf and ajwain for a few seconds and remove to a plate.
- Dry roast oats on slow flame for two minutes. Remove and let it cool.
- Finely chop kaju.
- Take moong dal namkeen. oats, saunf and ajwain in a blender and pulse into coarse powder.
- Heat 2 tbsp oil in a kadhai, put the ground powder, haldi, hing, red chilli powder, dhania powder, amchoor powder, garam masala, kasoori meethi, kaju, kishmish and salt.
- Mix till everything combines well together. The stuffing is ready.
Ingredients for the outer covering:
- Aata (wheat flour) – 1 teacup
- Maida (all-purpose flour) – ½ teacup
- Sooji (semolina) – 1 tbsp
- Ajwain (carom seeds) – ¼ tsp
- Refined oil – 2 tbsp
- Warm water – ½ teacup
- Salt according to taste.
- Refined oil for frying the samosa – 2 teacups
Method to prepare the dough:
- Sieve aata, maida and sooji. Add salt, ajwain and 2 tbsp oil, rub it together well.
- Add warm water little by little and knead the flour into a stiff smooth dough.
- Apply a little oil, cover the dough and keep aside for 15-20 minutes.
Method to make samosa:
- Knead the dough again with greased palms.
- Divide into equal portions and shape into small lemon size balls.
- Roll the ball into a thin puri of 3″ diameter.
- Cut this puri into 2 equal parts.
- Take one half, fold the straight edge at the centre and join it to other edge by overlapping to form cone.
- Now fill the cone with the stuffing, brush some water on the edges and press the edges together to seal properly.
- Heat oil on medium flame,
- Put 5-6 samosas in one batch and lower the flame.
- Cook till samosas turn golden brown in colour.
- Drain on absorbent paper.
- After the samosa cools, store in an airtight container.