Moong Dal Ke Samose
by rajni ahuja
Added to 8 cookbooks
This recipe has been viewed 24446 times
Samosas made using moong dal. . . Samosas with a difference!
For the chapatis- Sieve the whole wheat flour and salt together in a bowl.
- Knead into a soft dough using enough water.
- Divide the dough into 8 equal portions and roll out each portion into a circle of 150 mm. (6") diameter. Keep aside.
How to proceed- Divide the filling into 16 equal portions and keep aside.
- Divide each chapati into two halves.
- Make a cone from each part and stuff with the filling.
- Seal the edges carefully using a little water.
- Repeat with the remaining chapatis and filling.
- Deep fry in hot oil till golden brown in colour.
- Serve hot with green chutney or any chutney of your choice.
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This recipe was contributed by rajni ahuja on 04 Mar 2011
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