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.
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.
How To Make Moong Dal Mini Samosa Step-By-Step Process:
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Moong Dal Mini Samosa is perfect little bites for the festive season. These samosas are made from the moong dal namkeen with the addition of a few spices to add to the flavors of the samosa. Learn how to make namkeen samosa in a few simple steps.
- 1 Cup all-purpose flour (maida)
- 1/4 Cup refined oil
- Salt to taste
- 1/4 Cup ice cold water
- 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
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.
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