How to Make Dal Samosa at Home: As soon as it's 4 in the evening, everyone feels like eating something spicy. In such a situation, people make themselves happy by eating samosas, chaat, papdi, momos, and golgappas available in the market. But eating outside food every day can also harm your health.

In such a situation, today we will tell you the recipe for preparing such a snack, which you can make once and store for a month. Here we are talking about dal samosa, yes, moong dal samosa easily lasts for a month and there is no chance of it getting spoiled. In such a situation, you too can make and store it and get rid of eating outside food every day.

Ingredients for kneading the flour

Refined flour – 2 cups

Salt – according to taste

Ajwain – ½ tsp

Ghee – 4 tbsp (for kneading)

Water

Ingredients for making moong dal stuffing

Moong dal (without peel) – 1 cup

Fennel seeds – 1 tsp

Coriander powder – 1 tsp

Red chilli powder – ½ tsp

Dry mango powder – 1 tsp

Garam masala – ½ tsp

Salt – according to taste

Asafoetida – 1 pinch

Oil

Method

To make samosa, first knead the flour and keep it aside, because this flour takes some time to set. To knead the flour, first add salt, carom seeds, and oil for kneading. Now mix it slowly with your hand. When it gets lightly kneaded, add water little by little and knead a tight flour. When it is completely set, cover it and keep it aside.

After this comes the turn to prepare the stuffing, so first of all put the soaked moong dal in the mixer and grind it coarsely. After this heat the pan and add some oil to it. Now add fennel and asafoetida to this oil and fry it.

After this add the ground lentils in it and fry well till it becomes golden. After this add all the remaining spices and salt and mix well. After the masala is ready, keep it like this for some time and let it cool. When the stuffing cools down, start making samosas.

For this, take a small ball of kneaded flour and roll it, and then cut it in the middle and prepare samosas. Apply water on the edges and pack the samosa well and then fry it in hot oil. After it becomes golden, take it out and put it in a tissue and your samosas are ready. You can serve it to the guests with tea.

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