Mini moong dal samosa

Name: Mini moong dal samosa
Total time: 2400 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: For filling-; 1/2 cup moong dal; 1 tbsp oil; as per taste Black salt; 1/4 tsp Chilli powder; 1/4 tsp Black pepper powder; 1/4 tsp Dry mango powder; 1/4 tsp Garam masala; 1/2 tsp Fennel seeds; 1/4 tsp Kasuri methi; For dough-; 1 cup all-purpose flour; as per taste Salt; 1/4 tsp Carom seeds; 1 tbsp oil; 1/2 cup approx /Required water; as required Oil for frying

Neha Dua @cook_90450

#GA4
#week21
#samosa

Moong Dal Samosa is a delicious where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.

#GA4
#week21
#samosa

Moong Dal Samosa is a delicious where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.

Neha Dua @cook_90450

#GA4
#week21
#samosa

Moong Dal Samosa is a delicious where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.

#GA4
#week21
#samosa

Moong Dal Samosa is a delicious where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.

Saved

Ingredients

30-40 minutes

4-6 servings

Forfilling-
1/2 cupmoong dal
1 tbspoil
as per tasteBlack salt
1/4 tspChilli powder
1/4 tspBlack pepper powder
1/4 tspDry mango powder
1/4 tspGaram masala
1/2 tspFennel seeds
1/4 tspKasuri methi
Fordough-
1 cupall-purpose flour
as per tasteSalt
1/4 tspCarom seeds
1 tbspoil
1/2 cupapprox /Required water
as requiredOil for frying

Saved

Steps

30-40 minutes

1

Wash the dal 3-4 times with water and soak in 3 cups of water for 4-5 hours. Once the dal is soaked, drain the water completely. You can use a soup strainer or a large sieve to drain the water from the dal.
2

Heat oil in a pan.
3

Fry the dal on medium heat until it is browned and crispy. Keep stirring at regular intervals while roasting. Remove on a plate and cool completely.
4

Add fennel seeds and kasuri methi in roast dal.
5

Add red chili powder, black salt, garam masala powder, black pepper powder, dry mango powder, and salt to taste to that dal powder and mix well and blend it. Keep the filling aside.
6

For dough
7

Mix all-purpose flour, salt, carom seeds and vegetable oil in a bowl.
8

Add tap water little by little and knead to make a tight dough. The amount of water will depend on the quality of the flour.
9

Cover the dough with a kitchen towel and keep aside for 20 minutes.
10

Knead the dough once again and divide into 18-20 small balls.
11

Take one ball and roll to make a thin oval. Cut the oval from the center. Use little oil if required to roll the dough. Do not use dry flour.
12

Apply water on the sides of the oval and fold to make cone.
13

Keep 1 tsp filling inside the cone and press it inside with your fingers and seal the ends together.
14

Make all the samosa in the same manner.
15

Heat oil for frying in a pan. Once the oil is just hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown. Keep stirring them every few minutes.
16

Drain on a tissue lined plate. Store in an airtight container and serve.