How to make Dal Moth Samosa -

Small cocktail samosa stuffed with a mixture of dal moth and Schezwan chutney.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Samosa Dough, Dal Moth

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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Dal Moth Samosa

Dal Moth Samosa Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Moth Samosa Recipe

  • Samosa Dough made with 2 cups refined flour, ghee, carom seeds

  • Dal Moth 1 cup

  • Oil to deep fry

  • Schezwan chutney to taste

Method

Step 1

Heat sufficient oil in a kadai till medium hot.

Step 2

Roll the dough into a thin long cylinder and slice thinly. Apply a little oil to each slice and roll into small oval pooris.

Step 3

Put dal moth in a bowl, add Schezwan chutney and mix well. If you like it spicier, add more chutney.

Step 4

Halve each poori, dampen the edges and shape each half into a cone.

Step 5

Stuff the cones with dal moth mixture. Press the open ends together and seal.

Step 6

Slide them gently into oil and deep-fry on medium heat till golden. Drain on absorbent paper.

Step 7

Serve hot with Schezwan chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.