Moong dal samosas

Ingredients
Ingredients for the Samosa Crust

1-1/4 cup all-purpose flour (maida)

1/4 cup ghee

salt as per taste

2 tablespoon kasuri methi

2 teaspoon carom seeds or ajwain

1/2 cup lukewarm water, to bind the dough

Ingredients for the filling

1/2 cup readymade Moong dal Namkeen

1 teaspoon asafoetida

2 teaspoon each of various spice powders (cumin, coriander, red chilli, mango,
fennel, pomegranate seed or anardana and

chaat masala)

Oil for deep frying

2 teaspoons corn flour/ maida dissolved in 2 tablsepoons water, for putting

samosas together

Directions for Moong Dal Mini Samosas | Delicious Tea Time Snack
Method to make the Samosa Dough / Jacket
1. To make the samosa jacket, prepare the dough first by mixing together the allpurpose flour with a little cooking oil.
2. Follow this by adding in the other ingredients and knead the flour gently by
pouring in some lukewarm water. When the dough is soft and pliable, cover it
with a moist muslin cloth and keep aside for half an hour to rest.
Method To Prepare the Filling
3. Crush the moong dal namkeen in blender until it forms a coarse powder.
4. Next, dry roast all the masalas that will be used for the filling in a pan on medium.
When done, mix these with the crushed namkeen, adjust the salt and seasoning as
per taste and keep aside.
Method To Fill The Samosa
5. Now to make the samosas, heat the cooking oil in a heavy bottomed pan on

medium heat for deep frying.

6. Take the prepared dough and shape it into many small lemon sized balls. Roll
each dough ball into small circular shapes (like chapatis).
7. Cut each circular disc into 2 equal parts with a knife in the shape of a half moon.
8. Now take one half of the circular dough piece, and stick the corners together with
the help of water and the corn flour mix, forming a cone shape. Fill this cone with
1 teaspoon of the moong dal filling.
9. After filling the cone with the mixture, apply the corn flour mix again to the
exposed edges and seal both the corners together by gently pressing them with the
fingers.
10. Prepare the remaining half circular dough disks in a similar manner and keep
them aside.
11. When the oil in the pan is sufficiently hot (test by adding one samosa first which
will rise to the surface), put about 3-7 samosas into it and fry them on medium
flame till they turn golden brown in colour.
12. Once done, remove the samosas out of the pan and keep them on kitchen paper to
drain the excess oil. Fry all the other samosas in a similar manner.
13. Your piping hot Mini Moong Dal Samosas are ready to be served with some green
chutney or can even be stored in a clean airtight container at room temperature for
further use.
Note:
14. The dough for the samosa jacket should be knead for just a few minutes. Use just
a little amount of water. It should be soft yet firm. Use just a little amount of
filling for the samosa, or else it might burst when being deep-fried.
15. The Samosa when prepared well, can be stored for as long as 10-15 days, and
remain pretty fresh.