This is an attractive version of Dry Samosa.. Looks so cute, isnt it?? 🙂 🙂 Bit Time consuming but very tasty.
For the crust:
- 2 cup All purpose flour (Maida)
- 4 tsp Oil
- 3 tsp Rawa
- ½ tsp Ajwain
- Oil for final frying
- Salt to taste
- Split yellow gram (dhuli moong dal) – 1 cup
- Fennel seeds (saunf) – 1 tsp.
- Cumin seeds (jeera) – 1 and half tsp.
- Coriander seeds (Khada dhania) – 1 tbsp.
- Chilly powder – 2 tsp.
- Garam masala – 1 tsp.
- Sugar- 2/3 tsp
- Dry Mango powder (amchur) – 1 tsp.
- Salt to taste
- For Knot I used Green colour , one can use spinach puree also.
For the Green Dough
- Maida ½ cup
- Rawa 1.5 tsp
- A Pinch of Ajwain
- Salt as per taste
Soak the split yellow gram in water for atleast 2 hours.
Mix all purpose flour, salt and 4 tbsp. of oil. With your fingertips, rub the OIL into the flour until it resembles fine breadcrumbs. Make a soft dough adding water to this and keep aside covered with a damp cloth.
After 2 hours separate THE WATER from the split yellow gram, allow it to dry for about 5 minutes and blend it coarsely. Now heat about 1 tsp. of oil in a pan, and add cumin seeds, coriander seeds and fennel seeds. Once all these flavours gets into the oil, add coarse split yellow gram and salt, and fry this well in low flame for about 10 minutes. Add all dry powders like chilly powder, garam masala, sugar and dry mango powder to it. Let it remain on flame for another 5 minutes and switch off. And finally let the mixture get cool.
Now for potli roll the dough to circular shape, fill the lentil filling into it and gather the sides of the flat shaped dough to the center and press it to give a shape of a gathered bag/potli.
With green dough make a string and make a knot on potli and press clove on center
Now fry on low to medium flame till golden brown.
Serve with Tomato sauce or Chutney of your chioce
Happy Cooking 🙂 🙂