Moong Dal Samosa Recipe

5 from 2 votes

Moong Dal Samosa is a vegetarian and vegan Indian snack. Learn how to make the mini dal samosa in a few simple steps.

Prep Time30

Cook Time20

resting time30

Total Time1

Course: Snack

Cuisine: Indian

Servings:

Calories: 85kcal

Combine flour and oil. Rub in oil with your fingers into the flour. Mix in salt. Knead the flour with ice cold water for 5 - 10 minutes. The dough should be firm and not moist or soft. Cover the dough with the moist muslin cloth and keep it aside for 30 minutes.
After 30 minutes, again knead the dough for 5 - 10 minutes. This time it will be soft and pliable.

To prepare the filling, combine moong dal mixture, salt, and spices in a pan.
Dry roast for 3 - 4 minutes or till the aroma of spices is released. Turn off the heat. Grind the filling to a coarse powder. Transfer to a bowl and set aside.

Combine cornflour with 2 tablespoons of water and make a thick paste.
Make small sized balls (like Poori) of the entire dough.
Grease rolling pin with little oil and roll out each ball into small size circular shape like Poori.
Cut the disc into 2 equal parts with the knife in the shape of half moon.
Take one part and stick it from the corners with the help of water and cornflour mix forming a cone shape. Fill this cone with 1 teaspoon of moong dal filling.
After filling the cone with the mixture, apply cornflour mix with fingers on the edges and seal both the corners. 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.

To fry samosa, heat oil for deep frying in a heavy bottomed pan.
To test, if the oil is hot enough add one samosa first, if it comes to the surface and starts turning golden, oil is ready, also you can be assured about the sealing of the samosa.
Put samosa in small batches into the hot oil and fry the samosas on the medium flame till they turn colour. Take them out of the pan and keep them on the plate. Fry all the other samosas in the same manner.
To increase the shelf life store in a clean airtight container at room temperature.

Rest the dough covered at room temperature for at least 30 minutes.
Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.
Also, make sure oil is heated at a high temperature, and while adding samosa reduce the flame to low.