PREPARATION

(For Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For All Purpose Flour Paste)
1. In a bowl, add 35 grams all purpose flour, 60 milliliters water and mix it well to make a thick batter.
2. Keep aside.

(For Jalapeno Cheese Samosa)
1. Take a spring roll sheet and divide it into three equal portions.
2. Take the sheet and add the prepared stuffing on the one end of the strip.
3. Fold it carefully to make a cone and brush the end of the strip with prepared all purpose flour paste.
4. Seal the samosa properly so the stuffing doesn’t come out.
5. Heat sufficient oil in a heavy y skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.

Chana Dal Samosa

Servings - 3 - 4

INGREDIENTS
Split bengal gram - 100 grams
Water
All purpose flour - 130 grams
Wheat flour - 70 grams
Salt - 1/2 teaspoon
Oil - 50 milliliters
Water - 80 milliliters
Oil - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 tablespoon
Cumin - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 75 grams
Ginger & green chili paste - 1 1/2 teaspoons
Turmeric - 1/8 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Mint - 8 grams
Coriander - 15 grams
Lemon juice - 1 tablespoon
Oil - for brushing
All purpose flour - 2 tablespoons
Water - 50 milliliters
Oil - for frying