Fresh mint
leaves 1 bunch (Separated and finely chopped)
Fresh
coriander 1 bunch finely chopped
Green chilies
4 finely chopped
Onions 1
medium size, finely chopped
Lemons 2
Samosa pastry
sheets 2 dozen
Flour 2 tsp
Dalda or your
choice of cooking oil for deep-frying
Mix all
the dry ingredients in the lentils. Now squeeze lemon juice
on it. Leave for 10 minutes. In the meantime, prepare the
paste to seal the samosas. Take two teaspoons of flour and
add just enough water to make a smooth paste.
Now
take a sheet of samosa pastry. Hold it from one corner and
fold it in a triangular shape. Give it another fold and fill
in the stuffing. Repeat once, using the same fold. Now only
a thin horizontal strip will be left. Put some flour paste
on it and bring it down to the stuffed side. Press firmly.
Repeat with the remaining. Deep fry on low heat.
