Cocktail Chana Samosa
Ingredients
- chana dal
- 1 cup (200g) dry chana dal, sorted for debris and rinsed
- 2 cups water
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp whole cumin seed
- 1 large yellow onion, finely chopped
- 2 green chiles, minced (seed for less heat)
- 2 tbsp sesame seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt, or to taste
- 1/4 cup minced cilantro, leaves and tender part of the stem
- everything else
- 1 package vegan egg roll wrappers (1 lb)
- 3 tbsp water
- 1/4 cup flour
- oil to fry or bake
Preparation
Combine the rinsed chana dal, 2 cups of water, and 1/2 teaspoon of salt in a pressure cooker
Cook on high pressure for 7 minutes, then do a natural pressure release for at least 15 minutes before releasing any remaining pressure
Drain any excess water
Heat the oil in a large skillet over medium-low heat, and add the cumin seed
Let sizzle until a shade darker and fragrant, about 30 seconds
Add the onion, chili peppers, and sesame seeds, turn the heat up to medium and cook until the onion is soft, about 3-5 minutes
Stir in the garam masala, turmeric, and salt
Then add the drained chana dal and gently mix in
Let cook so that any remaining water cooks off
Taste and adjust the seasoning
Turn off the heat and mix in the cilantro
Set aside to cool to room temperature, or store in the fridge until ready to use
Mix together the 3 tablespoons of water and 1/4 cup of flour to make the glue and set aside
Using a few egg roll wrappers at a time, and keeping the rest covered to prevent them from drying out, cut the wrappers into thirds
