Ingredients:
4 tbs - whole green Gram, soaked, 2 1/2 cups - refinedFlour, oil - 3 tbs, 1 1/2 tbs - GreenChilli paste, salt to taste, Lemon juice - 1 tbs.
Procedure:
Add two tablespoons of oil and half a cup of water to the refined flour and knead to make a moderately firm dough. Cover with a damp cloth and set aside for thirty minutes.
Heat one tablespoon of oil in a non-stick pan, add the green chilli paste and saute for 2 minutes. Add the green gram, salt and half a cup or just enough water to cook the gram. Cover and cook till dry. saute the mixture for three or four minutes. stir in the lemon juice.
Divide the dough into four equal portions and roll each portion out into an elongated puri. Cut each puri in half and shape each half into a cone. stuff the cones with the green gram mixture and seal the edges with a little water.
Heat the oil in a kadai and deep-fry the samosas till crisp and golden. Drain on absorbent paper. Serve hot with chutney.
