Preparation- soak moong dal in adequate amount of water for at least half an hour.
Prepare a dough using refined flour and ajwain. Add 2tsp oil and mix with fingertips to avoid lumps.
Prepare a soft dough adding normal water in batches.
Grind the soaked lentils for a second to get a grainy texture. Soak raisins in water.
Heat 1tbsp oil in a pan, add all the ingredients mentioned under ‘filling’ expect dal and gram flour.
Add dal into the pan and cook by stirring continuously until the water evaporates from the lentils.
Add all the dry spices mentioned, mix well all together.
Add gram flour to get a dry filling, add gram flour according to the need of the filling.
Prepare equal pieces of balls from the dough.
Flatten the balls into sheets using a rolling pin.
Cut the sheet from the middle, creating a semi circle.
Pick a semi circle and, smear some water at the straight edge, joining the edges to make a cone.
Fill the some with the stuffing prepared, smear some water on the edges and seal the samosa by joining the edges.
Heat oil in a deep pan, put the somosa's into the pan in not so very hot oil.
Deep fry at low and medium flame, from all the sides until the colour turns golden and becomes crisp. It would take around 8-10minutes.
Take out the samosa's and keep on a napkin. Fry all the samosa's in the same way.
Serve the samosa's with imli chutney.
