Lucknowi Masaaledaar Dal Samosa | How to make Lucknowi Masaaledaar Dal Samosa

By Priyanka Mukherjee  |  15th Nov 2015  |  
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  • Lucknowi Masaaledaar Dal Samosa, How to make Lucknowi Masaaledaar Dal Samosa
Lucknowi Masaaledaar Dal Samosaby Priyanka Mukherjee
  • Prep Time

    0

    mins
  • Cook Time

    30

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  • Serves

    10

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129

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About Lucknowi Masaaledaar Dal Samosa Recipe

Filled with the goodness of dal this snack is surely a treat to be stored at home.

Lucknowi Masaaledaar Dal Samosa

Ingredients to make Lucknowi Masaaledaar Dal Samosa

  • Yellow moong dal (lentils) soaked for 5-6 hours- 1 cup
  • green chillies 3-4
  • red chilli Powder- 1 tsp
  • coriander powder- 1/2 tsp
  • fennel powder- 1/2 tsp
  • Roasted cumin Powder- 1/4 tsp
  • Dry mango powder- 1/4 tsp
  • Garam masala Powder- 1/2 tsp
  • Kasuri Methi (fenugreek leaves)- 1/4 tsp
  • mustard oil- 3 tbsp
  • salt to taste
  • all purpose flour- 2 cups
  • Refined oil- 2 tbsp
  • salt - 1/4 tsp
  • A few fennel seeds
  • water as required to knead
  • Refined oil as required to deep fry

How to make Lucknowi Masaaledaar Dal Samosa

  1. Wash and drain the moong dal. Now grind it in a mixer with green chillies to make a coarse paste.
  2. Heat the 3 tbsp mustard oil in a wok. Once the oil is hot, add in the dal paste and the spices, stir well on a low flame till the dal is dry enough for the filling.
  3. Also knead the dough with the dough ingredients such that the dough is neither too hard nor too soft (like a poori dough).
  4. Pinch small balls and roll them into small pooris. Run a knife in the middle of the poori to divide it into two equal halves. Make a conical shape from each half and close it with the help of water run fingers on the inner side.
  5. Fill the cone with the dal filling and close it again in the same way. Press the closing area using fork marks to ensure it has a proper sealing.
  6. Continue this filling and closing process for the rest of the samosas.
  7. Heat oil in a kadai to deep fry. Switch off the gas once the oil is hot, then let it cool a bit.
  8. Now add the samosas into the oil. Ignite the flame to medium and fry till these samosas turn golden brown in colour.
  9. Once they are cooked, place them on a tissue paper so that the extra oil is drained out.
  10. Serve hot or store in an airtight container as desired.

My Tip:

If stored then these samosas need to be consumed within 15 days.

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