Mini moong dal samosa

Name: Mini moong dal samosa
Total time: 2700 s
Yield: 5-6 members
Cuisine: Indian
Ingredients: 3/4 cup moong Dal yellow; 1/2 tablespoon coriander seeds; 1/2 tsp saunf; 1/4 cup cashew; 1/2 cup raisins; 1/4 tbsp turmeric powder; 1 tbsp red chilli; 1/2 tsp garam masala; 2 tbsp sugar; To taste salt; 1/2 tbsp Chaat masala; for Samosa cover..... ,; 3 cup Meida,; As required oil; 1/2 tsp ajwain; To taste salt; As required water for dough

Shruti Sanadhya @cook_15907173

#dal
Moong Dal is very rich in protein and fiber which can promote our digestive health . Samosa is a favorite snacks in all over the world ,though the ones with the spicy potato filling are loved by everyone ,this mini Samosa with the dry moong dal filling is equally good .best part is these can be stored for a week .
My kids and my family really love these healthy samosas . So when are you making these delicious samosas ??

Shruti Sanadhya @cook_15907173

Saved

Ingredients

40-45min

5-6 members

3/4 cupmoong Dal yellow
1/2 tablespooncoriander seeds
1/2 tspsaunf
1/4 cup cashew
1/2 cup raisins
1/4 tbspturmeric powder
1 tbsp red chilli
1/2 tsp garam masala
2 tbspsugar
To tastesalt
1/2 tbsp Chaat masala
for Samosa cover..... ,
3 cup Meida,
As requiredoil
1/2 tsp ajwain
To tastesalt
As requiredwater for dough

Saved

Steps

40-45min

1

Take a bowl add flour, salt, ghee ajwain & rub it.Add Water & make a dough.cover it for 30 minutes.
2

Soak moong Dal at least 4 to 5 hours. Cook it for 10 minutes on medium heat.
3

In a frying pan add oil heat it, add coriander seeds,raisins, cashew, turmeric powder, red chilli powder,sugar Chaat Masala garam masala.Fry it for a minute.add dal mixture to pan & mix it well. cook this masala for 5 minutes.
4

Divide the dough into equal sized balls.roll it made two semi-circles. Shape the Samosa with prepared stuffing
5

Seal the edges. heat oil, fry Samosa in low medium Flame till it looks like light golden brown in colour.
6

Now our mini moong Dal samosa ready to eat.
7

Serve it with chutney and curd.