Ingredients:
For the covering-
1 cup maida (refined wheat flour),
1 tsp ajwain,
1 tsp oil,
Salt to taste,
Warm water to knead dough.
For the filling-
1/2 cup moong dal; soaked in water for few hours and the ground to fine paste,
1/2 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp coriander (dhania) powder,
1/2 tsp garam masala,
Two pinches of amchur (dry mango powder),
Salt to taste,
Oil for tempering.
Method:
Mix together all the ingredients for the dough and knead a tight dough. Cover it with damp cloth and set aside till you prepare the filling.
Heat oil in a pan, add jeera, heeng and moon dal paste and fry for 2 minutes. Then add all the spices and salt and cover and cook on low flame for 5 minutes. Stir occasionally.
Now make small balls from the dough, and roll into puris. Using a fork prick these puris, to avoid the samosas to puff while frying. The cut the puri into 2 halves with a knife. Pick up one halve and fold it to form a cone. Seal the edges with little water. Now fill this cone with the prepared filling and again seal the open edges with little water. Similarly prepare all the samosas. Meanwhile heat oil in a kadhai (wok) for deep frying, on medium flame. Then fry these samosas in batches till they turn golden brown. Serve them with your favorite chutney or sauce.