Daal Samosa

Make and freeze Daal Samosa for ramzan. This recipe will guide you perfectly. #HappyCookingToyou #Rafhan #CornOil

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  • Moong daal (Yellow lentil) 1 Cup (soaked for 2 hours)
  • Lehsan (Garlic) 4-5 cloves
  • Pani (Water) 1 Cup or as required
  • Rafhan corn oil 2-3 tbs
  • Zeera (Cumin seeds) ½ tsp
  • Pyaz (Onion) chopped 2 medium
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Chaat masala 1 & ½ tsp
  • Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Amchoor powder (Dried mango powder) 1 tsp
  • Garam masala powder ½ tsp
  • Hari mirch (Green chilies) chopped 2-3
  • Podina (Mint leaves) chopped ½ Cup
  • Hara dhania (Fresh coriander) chopped ½ Cup
  • Maida (All-purpose flour) 2 tbs
  • Pani (Water) 1-2 tbs or as required
  • Samosa/Manda patti
  • Rafhan corn oil for frying


In pot,add yellow lentil,garlic,water,mix and bring it to boil.

Cover and cook on low flame until tender (approx.5-6 minutes) & set aside.

In wok,add corn oil,cumin seeds and mix.

Add onion and sauté until translucent.

Add red chili powder,salt,chaat masala,coriander seeds,turmeric powder,dried mango powder,garam masala powder and mix well for 2 minutes.

Add green chilies,mix well and cook for 2-3 minutes.

Add boiled yellow lentil,mix & mash well.

Add mint leaves,fresh coriander and mix well.

Let it cool down.

In all-purpose flour,add water and mix well to make a smooth paste & set aside.

Take samosa patti/manda patti and make pocket,add filling in the center and roll into the shape of samosa and seal corners with all-purpose flour & water paste.

Similarly make other samosas (makes 14-16).

In wok,add corn oil and fry on low flame until golden brown.

Can be stored in freeze for up to 1 month.

Recipe By: Kanwal Mohsin

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