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Soya And Chana Dal Samosa

Soya And Chana Dal Samosa

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35


Serves 3

  • 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.


  • 01

    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.

  • 02

    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).

  • 03

    Cook this well till the moisture is completely gone. Sprinkle very little garam masala and lime juice. Switch off the flame.

  • 04

    Transfer the stuffing to a plate to cool.

  • 05

    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.

  • 06

    Cover the dough with a wet cloth and rest it for 15-20 minutes

  • 07

    Divide the dough into smaller portions and again cover and rest it for 15 minute

  • 08

    Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet.

  • 09

    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.

  • 10

    Remove and trim the edges and cut them into long strips. Cut the long sheet into two and wrap them in a wet cloth.

  • 11

    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.

  • 12

    Deep fry these samosas in hot oil until they crisp and golden brown



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