Mini samosas de chana para servir como petisco

Ingredientes

• 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
• 1 package vegan egg roll wrappers (1 lb)
• 3 tbsp water
• 1/4 cup flour
• oil to fry or bake

Modo de preparo

1. 1

   Combine the rinsed chana dal, 2 cups of...: 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.

2. 2

   Heat the oil in a large skillet over...: 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.

3. 3

   Add the onion, chili peppers, and sesame seeds,...: 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.

4. 4

   Stir in the garam masala, turmeric, and salt....: 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.

5. 5

   Mix together the 3 tablespoons of water and...: Mix together the 3 tablespoons of water and 1/4 cup of flour to make the glue and set aside.

6. 6

   Using a few egg roll wrappers at a...: 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.

7. 7

   Place a heaping teaspoon at the bottom of...: Place a heaping teaspoon at the bottom of the cut wrapper, then fold the edge over to make a triangle. Flip the triangle over to line up with the opposite side, making an equilateral triangle shape. Flip it once or twice more, until you only have about 1" remaining. Brush the end with the flour paste 'glue' and then fold that end over, sealing up your samosa. Repeat with remaining wrappers and filling.

8. 8

   To bake the samosa: Brush each samosa with...: To bake the samosa: Brush each samosa with oil, then bake at 400ºF for 10 minutes, flip and bake another 5-8 minutes until golden and edges are crispy.To fry the samosa: Heat at least 2" of oil to 325 ºF (or use a deep fryer). Fry the samosa in batches to not overcrowd. Fry each batch of samosa for about 4 minutes, or until golden and the pastry is covered in small bubbles. Let drain on a paper towel lined plate or on a cooling rack.Enjoy your samosa warm and with a side of chutney!