Mini Moong daal samosa is a snacks item and goes very well as tea time snacks. These are different than normal potato based samosas. It can last up to 2 weeks when stored in an airtight container.
Ingredients
For Moog Daal Filling
- 1/2 cup Yellow moong dal soaked into water for 5 hrs
- 2 tsp Ginger paste
- 1/4 tsp Asafoetida (hing)
- 1 tbsp Coriander seeds crushed
- 1 tbsp Crushed fennel seeds
- 1 tsp Crushed red chili flakes
- 2 tsp Aamcoor powder
- 2 tsp Dry roasted cumin powder
- 1 tbsp Chaat masala powder
- 1/4 tsp Garam masala powder
- 1 tbsp Oil for cooking
- Salt to taste
For Samosa Dough
- 1-1/2 cup All purpose flour
- 3 tbsp Rava or Sooji
- 1/8 tsp Baking powder
- 4 tbsp Butter or ghee
- 1/8 tsp Carom seeds(ajwain)
- 1/4 tsp Salt or to taste
- Lukewarm water for kneading
Instructions
- Ingredients for moong daal filling.
- Soak moong daal in water for about 5 hrs. Coarse grind the soaked daal with very less of water. Keep it aside.
- Heat 1 tbsp olive oil in a non-stick pan or kadhai. Add crushed fennel seeds and coriander seeds in to hot oil. Saute it for 30 sec at low to medium heat. Add ginger paste and saute for 1 min. Add crushed red chili flakes and hing, saute for 30 sec.
- Add ground moong daal into it. Saute at low to medium heat for about 15- 20 minutes with lid. Make sure the daal is roasted very well.
- Make sure daal does not have raw taste of moong daal after roasting and it gets to dry texture. Add all spices garam masala, chaat masala powder, hing, aamchoor powder, roasted cumin powder, and salt into it. Mix it well. Turn off the heat. Keep the mixture aside for cooling.
- For dough, In a mixing bowl, add all purpose flour, rava or sooji, salt, carom seeds, baking powder and butter/ ghee. Mix all ingredients very well. Add little by little lukewarm water and make a semi tight dough. Cover it and keep it aside for 15 minutes. After 15 minutes, knead the dough very well.
- Take a big size of dough and Roll it big thin circle. Cut it small round circle using by cookie cutter. (In a small bowl, take 3 tsp all purpose flour and 5 tsp water, mix it and keep it aside for sealing the samosa edges.) Take one small circle and roll it again in a oval shape. Apply some flour liquid along the edges. Cut in a center.
- Take one of the half cut part on hand, fold it at the center of the straight edge and join the straight edges by overlapping to make a cone shape. Fill 1 tsp moong daal mixture and seal the top edges.
- Make all samosas following the same process. Cover with semi wet clean cloth. Keep it aside.
- Heat oil in a deep pan at high to medium heat. Once oil is hot bring the temperature at low to medium heat. Drop the raw mini samosa in to hot oil and fry the samosa both side till golden color.
- Once it done, Place the fried samosa on kitchen towel. Fry all samosas following the same process.
- Hot mini moong daal samosas are ready to be served. This samosa can be store in a air-tight container up to 2 weeks.
- Enjoy the hot crispy samosas with coriander chutney and sweet chutney.
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Hi Geeta, your samosas look yummy. Just curious, can we microwave them?
Thanks lakshmi..ya, you can microwave these samosas for 15 to 30 sec.