Moong Dal Mini Samosa is perfect little bites for the festive season. These samosas are made from the moong dal namkeen stuffing with the addition of a few spices. Mini samosa can be made in advance and stored in an airtight container at room temperature. Serve it with a variety of chutney and a warm cup of tea for an everyday teatime snack.
Dal Samosa is dedicated to my childhood memories of festive snacks and food. I am born and brought up in a small town of Uttarakhand, which was part of Uttar Pradesh earlier, where every lady expertise in making tea-time snacks, chips, sweets at home.
As a kid, I use to help my mom in making all these Holi and Diwali Snacks, which I use to hate at that moment. Gradually with each year passing by, I become more and more accustomed to the tradition of making snacks like moong dal samosa around the festive season at home.
Needless to say today every snack is available in readymade packages and some consider, making snacks at home sheer wastage of time and a tiring process. But for me it is just the opposite, reason – first, my delicate palate does not like overpowering flavors of readymade snacks, and secondly, I am assured about the quality of food my family is eating.
During the festive season, I usually prefer not to make all snacks and sweets in just one day, which is a bit too tedious. Instead, I make savory snacks on one day, sweets the other day and then dips and chutneys, this way it is not stressful and all the cooking can be done way before the festival day.
Tips To Make Perfect Moong Dal Mini Samosa:
Perfect Dough: Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want sweetshop like samosa. Both (flour and oil), when combined together, must look like bread crumbs.
Next, add only 1 tablespoon of ice cold water at a time to bind the dough. We want a stiff dough and not a soft one. Knead the dough for 5 – 10 minutes.
Rest the dough covered at room temperature for at least 30 minutes. Resting is very essential for the samosa sough. After 30 minutes, again knead the dough for 5 – 10 minutes. This time, it will become a bit soft and pliable.
Perfect Filling: Many recipes talk about using fresh moong dal for the filling, soak the moong dal then drain and grind with masalas. Instead, I prefer using moong dal namkeen for the purpose. It saves a lot of time, adds much more flavor to the filling and super easy to handle.
Make sure to roast the spices nicely to release their flavor and aroma. Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
Perfect Colour: Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown from outside but uncooked from inside. Also, make sure oil is heated at high temperature and while adding samosa reduce the flame to low.
How To Make Dal Samosa Step-By-Step Process:
For how many days I can store moong dal samosa?
Moong Dal Mini Samosa can be stored at room temperature in an airtight container for 20 – 20 days. It remains fresh and crisp. But make sure that the storage container is airtight and moisture free while storing the samosa. In fact, they are a fantastic snack to carry along while traveling.
Can we air-fry the moong dal samosa?
Yes, of course. Before air-frying brush each piece of samosa with refined oil. But let me warn you, the color of the baked or air-fried samosa might not be the same as the deep-fried one. Also, they might be a little less crisp. Samosa is an indulgent Indian snack. Hence, it tastes best when deep-fried in a conventional manner.
Watch Moong Dal Mini Samosa Video:
Other Festive Snack Recipes You Might Like:
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram for all the daily updates.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Moong Dal Mini Samosa Recipe
Ingredients
For Samosa Dough:
- 1 Cup all-purpose flour (maida)
- 1/4 Cup refined oil
- Salt to taste
- 1/4 Cup ice cold water
For Samosa Filling
- 1 Cup Moong Dal Namkeen
- 1/4 teaspoom Asafoetida (hing)
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Chaat Masala
- 1 teaspoon red chili powder
- 1 teaspoon mango powder (amchur)
- Salt to taste
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon fennel seeds (sabut saunf)
- 1 tablespoon corn flour
- oil for deep-frying
Instructions
How To Make Samosa Dough:
- 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.
How To Make Samosa Filling:
- 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.
How To Make Samosa:
- 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.
How To Deep-Fry Samosa:
- 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.
12 comments
Looking and sounding really delicious!
hey hina, liked the concept of using readmade moong dal namkeen for filling, it makes lot of things easier for filing…thinking of trying out this recipe for diwali evening 🙂
I love these, had it today itself
Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
http://goo.gl/tGqfRs
Love Samosa’s. Maybe try and make these ones for Christmas 🙂
Lovely recipe ..loved the concept of adding ready made moong dal ..
Thank you Sangeeta Ji. I am so happy you like it!
Hi Hina, How many mini samosas did you get in your recipe
12 – 15 mini samosa depending upon the size.
Thanks, excellent recipe tried and tasted
thank you so much!