Mini Samosa

Name: Mini Samosa
Cuisine: Indian
Ingredients: 1/4 cup moong daal; 1 tbsp roasted coriander seeds; 1 1/2 tbsp roasted cumin seeds; 2 tsp roasted fennel seeds; 1+1 tbsp oil; 1/4 tsp turmeric powder; 1/2 carom seeds; 1 pinch hing; 3/4 cup besan; 1 tsp red chilli powder; 2 tsp dry mango powder; 1 tsp black salt; 1 tsp salt; 4 tsp sugar; 2 tsp kasoori methi; 2 tbsp raisins (optional); 2 cup all purpose flour; 1/4 cup oil; 1/2 tsp salt; As needed Oil for frying and moyan; As needed Water

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

#goldenapron3
#week20
#week3of5

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

#goldenapron3
#week20
#week3of5

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Ingredients

For Stuffing
1/4 cupmoong daal
1 tbsproasted coriander seeds
1 1/2 tbsp roasted cumin seeds
2 tsproasted fennel seeds
1+1 tbsp oil
1/4 tspturmeric powder
1/2carom seeds
1 pinchhing
3/4 cupbesan
1 tspred chilli powder
2 tspdry mango powder
1 tspblack salt
1 tspsalt
4 tspsugar
2 tspkasoori methi
2 tbspraisins (optional)
For Dough
2 cupall purpose flour
1/4 cupoil
1/2 tspsalt
As neededOil for frying and moyan
As neededWater

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Steps

1

Firstly wash and soak moong dal for 3-4 hours and then drain the water. Heat1tbsp oil in a pan add turmeric powder and soaked moong dal and cook it on medium flame for 7-8 minutes to make a dry completely. Now grind it coarsely and transfer it into a bowl and keep aside.
2

Now in same jar add roasted coriander seeds, fennel seeds and Cumin seeds and grind it coarsely. And keep aside.
3

Now heat oil a pan add carom seeds and Hing wait for 10-15 seconds then add besan and stir continuously and cook on medium flame untill you get a nutty smell.
4

Then add grind spices, red chilli powder, dry mango powder, black salt, salt and mix it well.
5

Now add grinded moong Dal and mix well then add powdered sugar, kasoori methi and raisins mix well. Let it be cool completely. Our stuffing is ready.
6

Now in a bowl add maida, salt and oil and mix well. Now add water little by little and make a hard dough (don't make a soft dough). Cover the dough with samp cloth and keep aside for 20 minutes
7

Now take a samall portion from the dough and roll out like a Puri. It should not be very thin. Cut it from between and divide into two parts. Now fill the stuffing like samosa. Same like this make all samosas and then deep fry it on low to medium flame till golden brown. Your mini samosa is ready. You store it upto 1 month in air tight container.