Saturday, May 15, 2010

Long lasting moon daal 'stretched samose'

You must be thinking, why this long title!!!!
Well, this recipe is created by me and I could not come up with any better title :)
Just a few days back one of my Indian friend came to visit me and Tanay and I did not have anything Indian to serve her. I realized that I should make some indian snacks in advance. This inspired me to make these 'stretched samosas' :) You must have had those tiny tiny moong daal samosas in India. My recipe is inspired by that. To make it fast, I again used tortillas, each tortilla in 4 pieces and thats what give it this stretched look!!!

8 small tortialls, each cut in 4 pieces.
1 tsp all purpose flower (make a paste of it using little water).
Oil for frying

For filling:
1 cup moong daal
1/2 tsp baking powder
1/2 inch ginger cut in small pieces
a pinch asafoetida
2 tbsp oil
1/2 tsp cumin seeds
3-4 green chillies cut in small pieces
1 tsp amchur powder
1 tsp garam masala
1 tsp fennel powder
1 tbsp kasoori methi
salt to taste
Oil for frying

Soak moong daal in plenty of water and baking powder over night. Grind it coarsely in food processor. Now take 2 tbsp oil in a pan. When oil is hot, add asafoetida, cumin seeds. When seeds crackle, add ginger and green chillies. Now add amchur powder, salt, garam masala and fennel powder. Add kasoori methi. Quickly add the grinded moong daal. Fry at medium for long time. Make sure no moisture is left and daal is crispy. Cool this mixture.

Make samosa shapes of tortilla pieces by using all purpose flour paste at edges. Fill a tbsp mixture and close the open end. Make many such samosas and then fry in medium heat. Serve hot with chutney.

These lasts for many days but Nitin and I finished it all in 1 day :)

1 comment:

  1. Cooking for you will be tough when you come to Cinci. it will be amateur cooking for an expert :-)