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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:
oil
1/2 cup chana dal (soaked & pressure cooked)
onion (finely chopped)
1 tbsp raisins
1/2 tsp garam masala
1/2 tsp haldi
1/2 tsp aamchur powder
1 tsp red chilli powder
roasted cumin seeds powder
salt to taste
1/2 tsp sugar
1/4 cup grated coconut
coriander leaves

For all purpose flour paste:
1/2 cup water
1 tbsp all purpose flour (maida)

For samosa:
samosa sheets/patti
oil

Method:

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.

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Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited