Moong dal mini Samosa

(Samosa Dough) To make the samosa dough, first mix together the all-purpose flour with a little cooking oil in KitchenAid Stand Mixer with a dough hook attachment.

(Samosa Dough) While the dough hook is rotating, pour 1/4 Cup of lukewarm water at a time to bind the dough. When the dough is soft and pliable, cover it with a moist muslin cloth and keep aside for half an hour to rest.

(Prepare the Filling) Crush the moong dal namkeen in a blender until it forms a coarse powder.

(Prepare the Filling) 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.

(Fill the Samosa) Now to make the samosas, heat the cooking oil in a heavy bottomed pan on medium heat for deep frying.

(Fill the Samosa) Take the prepared dough and shape it into many small lemon sized balls. Roll each dough ball into small circular shapes (like chapatis).

(Fill the Samosa) Cut each circular disc into 2 equal parts with a knife in the shape of a half moon.

(Fill the Samosa) 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.

(Fill the Samosa) 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.

(Fill the Samosa) Prepare the remaining half circular dough disks in a similar manner and keep them aside.

(Fill the Samosa) 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.

(Fill the Samosa) 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.

(Fill the Samosa)