PITHI SAMOSA/URAD DAL SAMOSAS

Preparation time: 10 minutes

Cooking time : 20 minutes

Serves: 8-10

Ingredients:

2 cups refined flour (maida)
1/4 cup refined oil
1/2 tsp salt or to taste

For filling:
1-2 tbsp oil or vegetable ghee or pure ghee
1/2 cup urad dal (black bengal gram)
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
2 tsp green chili and ginger paste
1 tsp sabzi masala or garam masala
1/2 tsp sounf powder
1/4 tsp degi mirch powder
1/2 tsp dry mango powder (amchoor)
1/2 tsp sugar(optional)
salt to taste
Other ingredients:
oil for frying

Method:

1. Soak urad dal at least for an hour and then grind the soaked dal in mixer and keep aside. 
2. Heat the oil in a pan and add the cumin seeds and asafoetida.
3. When the cumin seeds crackle, add the dal and sauté till it starts changing color.
4. Add the green chilli-ginger paste, and all the other spices and salt and sugar and stir for 5 to 7 minutes till the masala is cooked.
5. Take refined flour in a bowl. Add oil and salt. Add sufficient water and knead into a stiff dough. Cover with a moist cloth and rest for fifteen minutes.
6. Divide the dough into six equal portions. Apply a little ghee and roll out into small puris and cut each puri into half and make a cone . Divide the filling into twelve equal portions.
7.  Place one portion of filling in the center of the cone, seal the edges if required you can use water or a slurry of water and maida to seal the edges in the shape of a samosa. Similarly prepare other samosas.
8.  Heat sufficient oil in a kadai till hot. Deep-fry the samosas on medium heat till golden. Drain out on an absorbent paper and serve hot with imli (tamarind) chuttney.

Note:

1. You can also boil dal in one cup water till it becomes soft, now drain out excess water and mash the dal with the help of a potato masher and roast it in oil.
2. You can deep fry the ground dal pouring a spoon full at a time in the hot oil as we make bhallas and then again grind the bhallas in the mixer and the cook it with little oil and spices.
3. You can make the filling with moong dal as well.