Soak Moong dal in 1/2 cup of water in a bowl for about an hour.

Take both the flours in a bowl and add all the ingredients for dough except water Mix well and when you get little crumbly texture add little water and make semi stiff dough.

Cover the dough with damp muslin cloth and keep it aside for 30 minutes.

In a mixer jar take coriander seeds,cumin seeds, fennel seeds, cardamom, cloves, kasuri methi, kashmiri lal mirch, black pepper, amchoor powder, black salt and half of the gram flour. Pulse all together for 2-3 times.

Heat oil on a medium flame and roast cashew nuts on a medium flame.

Add prepared spice mix along with rest half of the besan and roast on low flame for 2-3 minutes to remove rawness of gram flour.

Add salt, sugar and raisins to it and stir again on low flame until sugar start getting mixing well.

Add soaked and drained moong dal to it and cook for 3-4 minutes.

Dough in 30 equal parts. Roll it in oblong shape. cut it from the center to make it half and roll a bit each again.

Apply water on its one side and fold it from one side by making a cone like structure and seal other end with water.

Stuff the filling as given in the picture.(Please check the pictures.) stick the outer side too.

Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.

The filling should be appropriate and should not be seen from the slit or top pointed shape. Fill all the stuffing and make samosa.

Heat oil on a high flame and then deep fry the samosas on a low flame till golden. It will take 12-15 minutes.

Baking Samosas- Preheat oven at 200 deg C and place samosa on a baking tray and bake it for 20 minutes.

After 10 minutes take out samosa and apply some oil on it and bake for another 10 minutes.

And the both samosa are ready and they have a shelf life of 1 month.

Enjoy thees samosa as an evening snack take it with you on any trip to munch for mini appetites.