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Moong Dal Mini Samosa Recipe

Name: Moong Dal Mini Samosa
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 20
Ingredients: 1/2 cup moong dal dhuli (also known as yellow split lentil, soaked overnight); 1.5 tablespoons oil (I used vegetable oil); 1 tablespoon coriander seeds (crushed); 2 teaspoons fennel seeds (crushed); 8-10 peppercorns (crushed); 1/8 teaspoon asafoetida powder (also known as hing); 1/8 teaspoon turmeric powder; 1/4 teaspoon red chili powder; 1/4 teaspoon dry mango powder (also known as amchur); 1/4 teaspoon garam masala powder; salt (to taste); 1 tablespoon chopped cashew; 1 tablespoon chopped raisins; 1.25 cups all purpose flour (also known as maida); 1 tablespoon + 1 teaspoon semolina (also known as sooji); 1/3 teaspoon salt; 3 tablespoons oil (I used vegetable oil); 1/2 teaspoon ajwain (also known as carom seeds); water (little more than 1/4 cup); oil (for frying)

Cook With Manali

Bite size Mini Samosa filled with spicy moong dal (lentil) filling. These are best enjoyed with a cup of chai!

Ingredients

1/2 cup moong dal dhuli (also known as yellow split lentil, soaked overnight)

1.5 tablespoons oil (I used vegetable oil)

1 tablespoon coriander seeds (crushed)

2 teaspoons fennel seeds (crushed)

8-10 peppercorns (crushed)

1/8 teaspoon asafoetida powder (also known as hing)

1/8 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/4 teaspoon dry mango powder (also known as amchur)

1/4 teaspoon garam masala powder

salt (to taste)

1 tablespoon chopped cashew

1 tablespoon chopped raisins

1.25 cups all purpose flour (also known as maida)

1 tablespoon + 1 teaspoon semolina (also known as sooji)

1/3 teaspoon salt

3 tablespoons oil (I used vegetable oil)

1/2 teaspoon ajwain (also known as carom seeds)

water (little more than 1/4 cup)

oil (for frying)

Method

Soak 1/2 cup dhuli moong dal overnight. Drain the water in morning and set the dal aside.

Heat oil in a pan on medium hat. Once oil is hot add hing and then add crushed coriander seeds, crushed peppercorn and crushed fennel seeds.

Cook for a minute or two, then add chopped cashews and raisins. Cook for a minute.

Add the drained moong dal to the pan and mix.

Then all the spices - garam masala powder, red chili powder, amchur and turmeric powder. Also add the salt.

Mix everything and cook on low heat for almost 10 minutes till dal softens. Dal doesn't need to be super soft. The filling for the mini samosa is now ready, set aside.

Make the dough for the samosa. To a large bowl, add flour, sooji, ajwain seeds and salt. Mix till well combined.

Now add oil and mix with your fingers. Mix till the mixture appears like crumbs, the oil should be thoroughly mixed with the flour.

Now take some flour mix and press it tightly between your fingers. The dough should hold it’s shape and not crumble apart. If dough crumbles, you need to add little more oil.

Add water little by little to form a tight but smooth dough. I used little more than 1/4 cup water for this. Cover the dough and let it rest for 30 minutes.

Once the dough has rested, make a small ball from the dough and roll it into a circle of 4-5 inch. Cut the circle into 2 equal halves.

Now take one half of the circle and apple water on the straight side of the circle. Fold from one side, as shown in the picture above.

Now fold the other side bringing it on top of the first fold to form a cone.

Fill the cone with the moong dal stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.

Seal the ends of the cone applying water on the ends. Repeat with the remaining dough.

Keep the stuffed samosa covered with a cloth while you make and fill the rest of the samosas. You should get 20-25 mini samosa. Meanwhile heat oil in a kadai/wok on low-medium heat.

Once the oil is hot enough, add the prepared samosa carefully into the kadai. Fry the samosa on low heat till golden brown from both sides.

Once they have completely cooled down, store these moong dal mini samosa in an air tight container. They should stay good for 2 weeks!

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