Rice filled pastries are popular throughout the world, but the pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.
Making the Samosa Pastry
- 2.5 cups all purpose flour
- 1 cup yellow corn flour
- 1/4 cup olive oil
- 1 teaspoon salt
- water to knead
- Mix the flour, corn flour, oil and salt together.
- Add water gradually and knead everything into a pliable, but firm dough.
- Keep aside, covered with a damp towel, for 30 minutes to rest.
- 1 cup raw rice
- 1/2 cup yellow split moong bean (dal)
- 1 tablespoon Salt
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 16 cashew nuts
- Curry leaves- a few
- Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
- Lightly mash cooked rice and dal with a fork.
- Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
- Add the seasoning to the cooked rice and dal and mix well. Let cool.
- Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
- Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
- Place on a greased cookie sheet .
- Preheat the oven to 350F.
- Bake the money bag samosas till crisp and golden in color (about 30 minutes)
- Serve with tamarind chutney or your favorite sauce.