Moong Dal Mini Samosa | How to make Moong Dal Mini Samosa

By Rita Arora  |  6th Nov 2016  |  
4 from 1 review Rate It!
  • Moong Dal Mini Samosa, How to make Moong Dal Mini Samosa
Moong Dal Mini Samosaby Rita Arora
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

30

1

About Moong Dal Mini Samosa Recipe

Moong Dal Mini Samosa is usually less than half the size of a regular Samosa. These can be preserved and eaten for 10-12 days since they are made with roasted Moong Dal.

Moong Dal Mini Samosa is delicious and authentic dish. Moong Dal Mini Samosa by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Moong Dal Mini Samosa is liked by most people . The preparation time of this recipe is 40 minutes and it takes 30 minutes to cook it properly. Moong Dal Mini Samosa is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Moong Dal Mini Samosa. Moong Dal Mini Samosa is an amazing dish which is perfectly appropriate for any occasion. Moong Dal Mini Samosa is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Moong Dal Mini Samosa at your home.

Moong Dal Mini Samosa

Ingredients to make Moong Dal Mini Samosa

  • all purpose flour (Maida) - 100 gms
  • Whole wheat flour - 100 gm
  • ghee -50 gms
  • salt - According to your taste
  • ajwain - 1/2 tsp
  • Chilled water - as required
  • Ingredients to make the filler.
  • moong dal - 100 gms. (1/2 cup)
  • oil - 2 Table spoon
  • Heeng - 1 pinch
  • cumin seeds - 1/4 tsp
  • coriander powder - 1 tsp
  • Anise powder - 1/4 tsp ( optional)
  • Green chilli - 1
  • ginger - 1 inch piece
  • Red chilli powder - 1/4 tsp
  • Garam masala - 1/4 tsp
  • Amchoor powder - 1/4 tsp
  • salt - According to your taste

How to make Moong Dal Mini Samosa

  1. Sieve the maida and wheat flour, mix or rub ghee and salt into it. Knead the flour with chilled water. Cover the dough and leave it for 1/2 hour to set. Dough to make samosas is ready.
  2. Take moong dhuli dal. Clean and wash the dal, and soak it for 2 hours. Strain the water by keeping a strainer under the bowl and leave the dal on it so that all the water gets strained away. Now wash the dal and make a paste of it by adding green chilli and ginger by adding little water to it.
  3. Take a pan and heat oil into it. Tamper the cumin seeds, heeng in the pan and then add coriander powder, anise and dal paste. Roast the dal by stirring it with the spoon.
  4. Put red chilli, garam masala, amchoor powder, and salt. Roast the dal till it turns brown and dry. Add crushed kasuri methi. The filler to stuff the samosa is ready.
  5. Take a small portion of the dough, roll it out with hands in circular motion, press it and roll in into a little thick flat disc of 4 inch.
  6. Cut the disc into 2 equal parts in the shape of half moon. Take one part and stick it from the corners with the help of water forming a cone shape.
  7. Fill this cone with 1 tsp filler. After filling the cone with the stuffing, stick both the corners with water. Press the corners with hands gently and close the corners. prepare all the other samosas in the same manner and keep them on a plate.
  8. Cook these samosas in air frier. First preheat the air frier at 200° for 2 mins.
  9. Place 8-10 samosas in air frier, apply some oil with brush and cook for 8 min at 200 degree Celsius.
  10. Now flip the samosas ,again brush some oil, now cook for 6 mins at 200 degree Celsius. Take them out of n a plate.
  11. Serve the hot crispy samosas with coriander chutney and sweet chutney. Store the remaining samosas in an air-tight container and can be used for many days.

My Tip:

Use non-stick pan to roast the dal. You can deep fry or can bake them in oven. We can add soya flour to make it more healthier.

Reviews for Moong Dal Mini Samosa (1)

BetterButter Editorial2 years ago

Hi Ritu, Your image has been removed as it is hazy and unclear. Kindly upload a clear image of this recipe at the earliest. Thanks!
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