Chana Dal Onion Samosa - Street Style Special Surti Samosa (Ramadan Special)

Name: Chana Dal Onion Samosa - Street Style Special Surti Samosa (Ramadan Special)
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup maida; 1/4 tsp salt; 4 tsp hot oil; Water as required to knead a dough; Water as needed to seal samosa edges; 1/2 cup soaked and cooked chana dal; 1 big size chopped onion; 2 tsp oil; 1 tsp crushed ginger chili; 1/4 tsp amchur; 1 tsp lemon juice; 2 tsp sugar; 1/4 tsp cinnamon powder; 1/4 ts garam masala; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 3 tsp chopped coriander; 1/4 tsp turmeric powder; 1/2 tsp red chili powder; Salt to taste; Oil to deep fry samosa

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#RAM #Ramadan #Sehri #Iftar
#ChanadalOnionSamosa #Samosa #CrispySamosa #StreetStyleSamosa
#Maida #Chanadal #Onion #Spices
#Snack #Stuffing #Fried #Party #Protine #ProtinePacked
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap

📌SURAT is a famous city of GUJARAT in INDIA . There is one famous street Style food is samosa , which is prepared with the fillings of Chana dal, Onion and spices.. So it is well known as Surti Samosa on the name of Surat city.
📌Chana Dal Onion Samosas (also known as Surti Samosas or Patti Samosas) are a popular tea-time snack, particularly famous in Surat, Gujarat, and widely enjoyed during Ramadan.
📌Unlike the more common potato-filled samosas, these feature a dry, spicy filling made of soaked and boiled chana dal (split Bengal gram) and sautéed onions.

✅️✅️2 methods of making samosa..
1) Using samosa maker tool. 2) Give shape manually. Both are shown in pics.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

✅️✅️2 methods of making samosa..
1) Using samosa maker tool. 2) Give shape manually. Both are shown in pics.

Saved

Ingredients

30 minutes prep time 15 minutes

4 servings

For crispy outer layer of samosa
1 cupmaida
1/4 tspsalt
4 tsphot oil
Water as required to knead a dough
Water as needed to seal samosa edges
For stuffing
1/2 cupsoaked and cooked chana dal
1big size chopped onion
2 tspoil
1 tspcrushed ginger chili
1/4 tspamchur
1 tsplemon juice
2 tspsugar
1/4 tspcinnamon powder
1/4ts garam masala
1/2 tspcumin seeds
1/4 tspasafoetida
3 tspchopped coriander
1/4 tspturmeric powder
1/2 tspred chili powder
Salt to taste
Oil to deep fry samosa

Saved

Steps

30 minutes prep time 15 minutes

1

Wash and soak chana dal for 3 hours. Cook chanadal in pressure cooker with required water, until 4 whistles blows.
2

Take a pan, add oil, asafoetida, and cumin seeds. Saute chopped onion till turns transparent. Add salt, ginger chili, turmeric powder, red chili powder, garam masala, cinnamon powder, sugar, amchur, coriander, and sugar along with cooked and crushed chana dal.
3

Give a nice stir. Mix well. Keep aside to cool down completely.
4

Take bowl, add maida, salt, and hot oil. Mix well, gradually add water to knead a tight dough. Keep aside for 15 minutes.
5

Make the dough smooth. Roll 2 big chapatis, keep 1 on samosa maker, fill chana dal onion stuffings in cavities.
6

Put other chapati on it, apply little oil to seal all edges. Make all samosa in the sameway. Or give shape by folding triangle.
7

On a medium hot oil, deep fry samosa until turns crispy and golden yellow.
8

Serve hot with tea, and chutney. A perfect snack for Sehri or Iftar.Enjoy..

Tips

1) You can use market bought frozen samosa sheet to make samosa , or can make homemade.
2) There are 2 methods of making samosa.. 1) Using samosa maker tool. 2) Give shape manually. Both are shown in pics.

Saved

Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on February 18, 2026 09:41

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐