Chana Dal Cocktail Samosa, one of my favorite appetizers. Growing up my mom always had a bag of Deep foods frozen cocktail samosas in the freezer. No matter what kind of party it was these samosas would be fried and served. When my mil said lets make them I got so excited and nostalgic all at the same time! I knew i had to document these because who doesn’t like samosas!!
They are super easy to make and fun! You can make double the recipe and freeze them and have them on hand when you are in a cram for a last minute app. Serve these with cocktails, hor’dourves, or an app, makes for the most perfect finger food! I hope you guys like it. Don’t forget to tag me @zheelicious if you make this!
Stay happy, stay hungry!
|Prep time: 20 minutes||Cook time: 20 minutes||Total time: 40 minutes||Makes: 50 Samosas servings|
- 1 Pack Egg roll sheet
- 2 cups chana dal, soaked overnight
- 6 cups water
- 1/2 cup mint, crushed
- 1/4 cup cilantro, crushed
- 4-5 Thai chilies, crushed
- 2 medium white onions, chopped
- 3 tbsp oil
- 1 inch ginger, crushed
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp asafetida
- 1/4 tsp turmeric powder
- 1/2 lime juiced
- oil for frying
- 1/4 cup all purpose flour
- 3-4 tbsp water
- In a large pot boil the soaked chana dal with salt. (you don’t want to overcook this. If press between your fingers it should break but not be mushy and still have texture.) Drain and set it aside.
- While the dal is cooking, in a blender add Thai chilies, mint, cilantro, and ginger, crush it until it become a paste. Set it aside until ready to use.
- Heat oil, once oil is hot add cumin seeds, mustard seeds, asafetida, and add onion cook until they are translucent.
- Add the cilantro mint paste, salt, then add the cooked chana dal. Mix really well.
- Turn off the heat and add lime juice.
- In a bowl add water and flour, mix until its a thick paste. ( this will be the glue to close tour samosas) Set it aside until ready to use.
- Take a bowl of water. Cut wrappers into thirds, make sure to cover the egg roll wrappers while you are working so they don’t dry out.
- Take one strip of the wrapper, put about a tablespoon (you can take less fro smaller samosa) of the chana dal filling at the bottom of the wrapper.
- Fold the bottom over to make a triangle, flip the triangle (it should cover the filling), keep doing this until all of the wrapper becomes a perfect triangle.
- Seal the samosa with the flour glue. Repeat this until all your mixture is done.
- Deep fry the samosa and enjoy with green chutney!
- You can double this recipe and freeze these samosas.
- You can air-fry them by brushing them with oil at 360 degrees for about 10 minutes. keep checking on them.
- I personally preferred them deep fried because it tastes better. LOL
- We make ours really simple, but you can add boiled potato and garam masala to yours if you wish.
- I got the eggroll sheets from Patel brothers but also can be found at your local Asian market
- You can use Nasoya wonton wrapper as well.
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