Ingredients:
- All-purpose flour – 1-1/4 cup
- Ghee/ refined oil – 1/4 cup
- Salt – as per taste
- Kasuri methi – 2 tablespoon
- Carom seeds – 2 teaspoon
- Lukewarm water – 1/2 cup (to bind the dough)
To make the samosa jacket, prepare the dough first by mixing all-purpose flour with a little cooking oil. Follow this by adding in other ingredients and knead 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. Ingredients for dough filling
- Readymade Moong dal Namkeen – 1/2 cup
- 2 teaspoon each of various spice powders (cumin, coriander, red chilli, mango, fennel, pomegranate seed or anardana and chaat masala)
- 2 teaspoons corn flour/ maida dissolved in 2 tablsepoons water, for putting samosas together
- Oil for deep frying
Method To prepare the filling:
- Crush the moong dal namkeen in blender until it forms a coarse powder.
- 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.
To make samosas:
- Now to make the samosas, heat the cooking oil in a heavy bottomed pan on medium heat for deep frying.
- Take the prepared dough and shape it into many small lemon sized balls. Roll each dough ball into small circular shapes (like chapatis).
- Cut each circular disc into 2 equal parts with a knife in the shape of a half moon.
- 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.
- 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 fingers.
- Prepare the remaining half circular dough disks in a similar manner and keep them aside.2
- 2When 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.
- 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.
Your piping hot Mini Moong Dal Samosas are ready to serve with some green chutney or can even be stored in a clean airtight container at room temperature for further use.
