Moong Dal Samosa is a crisp, vegan Indian samosa stuffed with dry moong dal filling. They are the perfect pre-make snack for the festive season. Serve mini samosa with a variety of chutney and a warm cup of tea for a delicious 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 is an expert in making tea-time snacks, chips, sweets at home.
It brings me immense joy to share these homemade snacks with family and friends.
My Tried & True Recipe Notes
Dal Samosa Dough: Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like dal 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 dough.
After 30 minutes, again knead the dough for 5 – 10 minutes. This time, it will become a bit soft and pliable.
Dal Samosa Filling: Many moong dal samosa recipes talk about using fresh moong dal for the filling, soak the moong dal then drain and grind with masalas.
Our family secret is 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 (burnt) from the outside but uncooked from the inside.
Make sure to seal the edges of the samosa very nicely. They tend to open while frying and even if one samosa opens, it will spoil the entire batch of oil.
Also, make sure oil is heated at a high temperature, and while adding samosa reduce the flame to low.
Moong Dal Samosa Step-By-Step Video
From making dough to filling, the whole dal samosa making process is easy to follow.
These step-by-step pictures and the detailed recipe video will help you make perfect moong dal samosa in no time.
For how many days I can store moong dal samosa?
Store Moong Dal Samosa at room temperature in an airtight container for 10 – 20 days. It remains fresh and crisp. But make sure that the storage container is airtight and moisture-free. They are a fantastic dry snack to carry around while traveling.
Can we air-fry the moong dal samosa?
Yes, of course. Before air-frying brush each piece of samosa with refined oil. Air-fry at 180-degree celsius for 20 – 30 minutes.
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.
Dal Samosa can be served as a dry munching snack or finger food on its own without any side-dishes.
A cup of Indian masala tea is the perfect drink to accompany a bowl of homemade mini samosa.
More Festive Snack Recipes
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Moong Dal Samosa Recipe
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
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.