Soak the split Bengal gram(chana dal)in water for about 6-7 hours. Overnight.
Place a steamer pot on heat and bring the water to a rolling boil.
Grease the steamer attachment plate, then add the chana dal and place it on the greased steamer plate.
Then after they are steamed mash a bit of chana dal.
Take a deep pot, heat the oil.
Add asafoetida and onions and cook till it's pinkish.
Add curry leaves, and ginger. Cook for a while.
Add chana dal, coriander leaves, the spices and lime juice. Mix well and cook for 3 minutes.
For the dough, take a deep plate, add the flour, oil and salt. And mix well.
Then knead the dough with the water. Keep aside for 10 to 15 minutes.
After 10 to 15 minutes. Knead the dough again for 3 to 4 minutes. The dough as to be stiff and not soft.
Then divide the dough into 6 equal parts(big sized samosa) and if you want medium sized samosa you can dived it into 12 equal parts.
Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
On the rolling board apply a bit of oil. Place the ball.
Roll it to oval shape even layer. It as to be slightly thick and not too thin
Cut it in center to make 2 parts.
The roti shrink due to the nature of the cake flour. So I prefer to roll it again. If you feel the edges are too thick then roll a bit.
For glue, take flour in a small bowl and add water to make a paste. This paste will be used to seal the samosas.
Take one part and apply the glue on the straight edge/side.
Now bring the two ends of the straight edge together and pinch them to form a cone.
Pinch the pointed ends to make it a perfect cone shape.
Fill the samosa with the chana dal filling. Don’t overfill the samosa.
Now again apply water all around the circumference of the cone as you have to seal it.
Your samosa is now ready. Repeat with remaining dough. Always remember to keep the filled samosa covered with moist cloth while roll and fill the others.
Now heat oil in a deep pot on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready. Drop the shaped samosas into the oil.
Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour.
At this point, increase the heat to medium and fry until it gets nicely browned.
Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.
Enjoy hot samosas with Chutney or chilli sauce or tomato sauce! Yum!
