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Preparation Time : 20
Cook Time : 15
Total Time : 35
All-purpose flour 2 cups.
Whole wheat flour 1 cup
Oil to 2 cup
Water 1 /2cup to make dough
1 onion fine chooped
1 cup soya granules
Red chilli powder 1/2 tea spoon.
Salt 1 teaspoon
Coriander powder 1/4 tea
1/2cup soked chana dal
Coriander leaves, chopped 1 bunch.→ Mint leaves, chopped 1/2 bunch.
Garam masala 1 pinch.
Lime juice 1 number.
Chopped ginger 1/2 tea spoon.
→ Chopped garlic 1/2 tea spoon
Turmeric powder 1/4 tea spoon.
For the stuffing, add very little oil in a pan, add chopped onions, salt, and salt the onions until translucent. Add in some chopped ginger and garlic and salt.
Add little turmeric powder, red chili powder, coriander powder, soya granules (soak in water and drained), chopped mint leaves, coriander leaves and chana dal (boiled & drained).
Cook this well till the moisture is completely gone. Sprinkle very little garam masala and lime juice. Switch off the flame.
Transfer the stuffing to a plate to cool.
Take 2 cups of all-purpose flour in a mixing bowl, add 1 cup of whole wheat flour, a little salt, and oil. Add a little water, mix and make a soft dough.
Cover the dough with a wet cloth and rest it for 15-20 minutes
Divide the dough into smaller portions and again cover and rest it for 15 minute
Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet.
Heat a Tawa and once the Tawa is really hot, place the roti and just fry it on both sides for just a few seconds.
Remove and trim the edges and cut them into long strips. Cut the long sheet into two and wrap them in a wet cloth.
Take a thin sheet and fold the sheet in a triangle shape and stuff the mixture inside. Apply some maida paste on one side of the sheet and seal the edges well.
Deep fry these samosas in hot oil until they crisp and golden brown
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