Learn how to make Chana Dala Samosa Who would not love to munch on some crunchy, tasty snacks while there's a downpour outside. Monsoon is the time for some real lip smacking snacks. Chef Ruchi Bharani brings you this delicious chana dal samosa recipe to add to your monsoon cravings.Ingredients:For samosa filling:oil1/2 cup chana dal (soaked & pressure cooked)onion (finely chopped)1 tbsp raisins1/2 tsp garam masala1/2 tsp haldi1/2 tsp aamchur powder1 tsp red chilli powderroasted cumin seeds powdersalt to taste1/2 tsp sugar1/4 cup grated coconutcoriander leavesFor all purpose flour paste:1/2 cup water1 tbsp all purpose flour (maida)For samosa:samosa sheets/pattioilMethod:To make chana dal:- Soak the chana dal (gram flour) in water for about 6-7 hours.- In a pressure cooker, add half cup of water and the soaked chana dal and pressure cook it for about 3-4 whistles.- In case you do not have a pressure cooker, you can boil the chana dal for about 10-15 minutes, drain out all the hot water and then let it cool down completely.To make samosa filling:- Heat oil in a pan and once it's hot, add the onion and saute it for a minute.- When the onion changes it's colour slightly, add the raisins, the pressure cooked chana dal, - Make sure that there's no water left in chana dal. If at all there is, then dry out the water completely.- Add garam masala, turmeric powder (haldi), raw mango powder (aamchur), red chilli powder and roasted cumin seed powder.- Toss the chana dal lightly, taking care that the grains do not break.- Add salt to taste, sugar, freshly grated coconuts and coriander leaves and saute them.- Let the filling cool down completely.To make all purpose flour paste:- Take flour in a small bowl and add very little water to it. - The paste is ready and will be used as a glue to seal the corners of the samosa.To make samosa:- Take a samosa strip (samosa patti) and start folding.- The first fold would go a little beyond the edge and then on the opposite side, making a triangle.- Spoon the filling inside the folded sheet. - Then fold the remaining part of the sheet to close the opening used for filling and seal the corners with the help of the flour paste.- Repeat the same procedure to make more samosas.- Flash fry the samosas in a pot of oil on a medium flame for about 1 minute.- Take them off the flame when they turn into golden brown colour.- You can deep freeze it for at least 3-4 months and before serving, just fry the samosa again. - Copyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood