If you find potatoes boring, stuff the samosas with dal. The traditional khatti chutney makes for a delicious accompaniment.
- Split skinless green gram – ¾ cup
- Refined flour – ½ cup
- Green chillies – 2 no
- Cloves – 3 no
- Fennel seeds – 2 teaspoons
- Black peppercorns – 4-5 no
- Ginger, chopped – 1 inch
- Ghee – 4 tablespoons
- Asafoetida – a generous pinch
- Cumin seeds – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Salt – to taste
- Chaat masala – 2 teaspoons
- Oil – for deep frying
- Soak the green gram in three cups of water for two hours. Drain and grind coarsely using very little water.
- Grind the green chilies, cloves, fennel seeds, cardamoms, peppercorns and ginger to a paste.
- Heat two tablespoons of ghee in a kadai; add the asafoetida and cumin seeds. When the seeds begin to change colour, add the chilli powder and gram paste.
- Saute for three or four minutes and add the green chilli paste and salt.
- Cover the pan and cook till the gram is soft. Sprinkle a little water occasionally to prevent scorching. Add the dried mango powder and mix well. Remove from heat and set aside to cool. Divide into eight portions.
- Sift the refined flour with a little salt. Rub in two tablespoons of hot ghee. Add enough water and knead to make a stiff dough. Divide into four portions and roll each one out into a thin oval shaped chapati. Cut in half and fold into a cone. Fill with a portion of the green gram mixture and seal the open edges.
- Heat sufficient oil in a kadai and deep-fry the samosa on medium heat till golden brown and crisp. Drain on absorbent paper.
- Serve hot with Date And Tamarind Chutney