Moong Dal Mini Samosas - Delicious Tea Time Snack
Give these Moong Dal Samosa a try where the samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa.
Moong Dal Mini Samosas are perfect little bites to put a zing into any festive occasion. These samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa. These samosas also make for perfect tea time snack or an appetizer for parties for the holiday season. Serve Moong Dal Mini Samosas with date tamarind chutney and green chutney.
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Ingredients for the Samosa Crust
- 1-1/4 cups All Purpose Flour (Maida)
- 1/4 cup Ghee
- Salt , to taste
- 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 teaspoon Ajwain (Carom seeds)
- 1/2 cup Lukewarm Water , to bind the dough Ingredients for the filling
- 1/2 cup Moong dal Namkeen
- 1 teaspoon Asafoetida (hing)
- 2 teaspoon Mixed Spices , (powders of cumin, coriander, red chilli, mango, fennel, pomegranate seed or anardana and chaat masala)
- Oil , for deep frying
- 2 teaspoons Corn flour , or maida dissolved in 2 tablespoons water (to bind edges)
How to make Moong Dal Mini Samosas - Delicious Tea Time SnackMethod to make the Samosa Dough / Jacket
To prepare Moong Dal Mini Samosas (Delicious Tea Time Snack), make the samosa jacket by preparing the dough first by mixing together the all-purpose flour with a little cooking oil.
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.
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.
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 the fingers.
Prepare the remaining half circular dough disks in a similar manner and keep them aside.
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.
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 be served with some green chutney or can even be stored in a clean airtight container at room temperature for further use.
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.