Moong Dal Samosa
For the covering-
2 cups maida (sieved wheat flour),
1 tsp salt,
4 tbsp ghee (homemade unsalted butter),
For the filling-
250gms moong dal; soaked overnight,
100gms besan or chickpea flour,
1 tsp anardana powder,
1 tsp garam masala,
1 tsp red chilli powder,
1/2 tsp pepper powder,
1/4 tsp citric acid powder,
Salt to taste,
Oil for frying.
Knead dough by mixing all the ingredients for the covering.
Grind the dal to thick but coarse paste. Heat ghee in a pan, add besan and roast on low flame, stirring continously till it is fragrant. Then add the ground dal, mix and roast for 7-8 minutes, till the color changes. Add all the other ingredients for filling and cook for 2 minutes.
Heat oil in a kadhai (wok) for deep frying. Then reduce the flame. Make small balls of the dough, roll each ball into a small puri (round shape) cut into half. Now hold the halve in your hand, let the round shape face your body, slowly fold in the straight edge to join extreme corners to form a cone. Seal well, fill in spoonful of filling and seal all the open edges so that the filling doesnt fall out while frying. Now fry each samosa on a low flame till it turns crisp and light brown.
Serve with sweet tamarind chutney.