Dal Moth Samosa

Ingredients list for Dal Moth Samosa

• Samosa Dough made with 2 cups refined flour, ghee, carom seeds
• 1 cup Dal Moth
• to deep fry Oil
• to taste Schezwan chutney

Method

1. Heat sufficient oil in a kadai till medium hot.
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.
3. Put dal moth in a bowl, add Schezwan chutney and mix well. If you like it spicier, add more chutney.
4. Halve each poori, dampen the edges and shape each half into a cone.
5. Stuff the cones with dal moth mixture. Press the open ends together and seal.
6. Slide them gently into oil and deep-fry on medium heat till golden. Drain on absorbent paper.
7. Serve hot with Schezwan chutney.

Nutrition Info