Moong Dal Samosa Recipe

Ready to eat snack with dry lentil stuffing | Festive snack | Travel snack | Snack with long shelf life
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Recipe / food styling / photography by - Sunayana Gupta





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These ready to eat mini ‘Moong dal samosa’ are perfect to add a zing to any festive season or get together. Made with spicy ground moong dal mix, these crisp dal samosa taste divine with a cup of masala chai. Especially in Holi, the platter looks incomplete if you don’t serve them. The technique to make this delightful snack is a bit tricky and not something that you can expert the first time. But, once you do it and taste the results….you’ll be spellbound to make it for the second time soon and why not, every event or day is sacred to relish these beauties.

As they have a long shelf life, so you can keep a batch ready beforehand in an air tight container and serve whenever required. Munch in office or carry while travelling, I am sure you’re going to love it!

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*Moong dal samosa and masala tea is a match made in heaven. You can also relish with homemade mango pickle or instant ginger pickle. They also taste great when paired with sweet tamarind chutney or sonth chutney.

*During summers, enjoy these spicy dal samosa with strawberry milkshake.

If you are looking for more Snack recipes, then do not miss to try our….

Healthy khatta meetha chiwda namkeen recipe

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Methi khakhra recipe

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Moong Dal Samosa

These ready to eat mini Moong dal samosa are perfect to add a zing to any festive season or get together. Made with spicy ground moong dal mix, these crisp dal samosa taste divine with a cup of masala chai. Especially in Holi, the platter looks incomplete if you don't serve them.

Preparation Time : 35 minutes
Cooking Time : 25 minutes

Category : Tea time snacks
Cuisine :
Servings : 20 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Refined oil – To deep fry

For samosa pastry (Cover) –

  • Refined flour – 2 cups
  • Refined oil – 2-3 tablespoon
  • Carom seeds – 2 teaspoon
  • Salt – To taste
  • Water – As required

For moong dal filling –

  • Husked moong dal (Dhuli moong ki dal) – 1 cup
  • Fennel seeds (Lightly crushed) – 2 teaspoon
  • Coriander seeds (Crushed) – 1 teaspoon
  • Black pepper (Crushed) – ½ teaspoon
  • Asafetida – ¼ teaspoon
  • Garam masala powder – 2-3 teaspoon
  • Dry ginger powder – 1 teaspoon
  • Dry mango powder (Amchur) – 1 teaspoon
  • Red chilly powder – 1 ½ teaspoon
  • Raisins – 3 tablespoon
  • Cashew nuts (Broken) – 8-10
  • Salt – To taste
  • Oil – 2 tablespoon

How to make Moong Dal Samosa

  • For making these ‘Mini moong dal samosas’, we need to make the filling first….

Making the ‘Filling’-

  • For this, soak moong dal in sufficient water for 3-4 hours. Drain out the excess water.
  • Now heat 2 tablespoon of oil in a pan (Preferably non stick as the soaked dal tends to stick in ordinary pan) and roast the soaked lentil till all the water disappears and it gains a light pink colour. Take care there should not be any moisture remaining.
  • Transfer this roasted dal in a mixer and grind coarsely. Keep aside.
  • Now, in the same pan dry roast the broken cashew nuts and raisins for a minute and transfer to a plate.
  • Also dry roast all the whole spices till you get a nice aroma.
  • In a large bowl combine together the ground dal, roasted dry fruits, whole spices, powdered spices and salt. Give a nice mix. Filling is now ready.

For the ‘Dough’ –

  • In a mixing bowl, combine together refined flour, carom seeds, salt, oil and knead to a stiff dough with sufficient water.
  • Cover this dough with a wet muslin cloth for at least 15 minutes and it is ready.

‘Shaping’ and ‘Frying’ samosa –

  • Keep a solution of water and flour ready in a small bowl. This would act as a glue while shaping samosas.
  • Divide the dough into small balls and roll into a medium circle. Cut this circle with a knife from diameter to get two halves (Semi circles).
  • Now take one portion (One half), wet the edges with the flour solution and pinch slightly with the help of your thumb and index finger to form a cone.
  • Fill in 1-2 teaspoon of dal stuffing, wet the edges with flour solution and pinch to seal.
  • Make all samosas following this process and they’re ready to be fried.
  • For frying, heat sufficient oil in a wok and gently drop in the samosa. Do it in small batches depending upon the size of wok, do not create a chaos.
  • Fry these samosas on medium heat till they turn golden brown in colour.
  • Take out in a plate with kitchen absorbent paper.

Delicious and crisp ‘Mini moong dal samosa’ are now ready. Cool at room temperature and store in air tight container.





  • Name
  • Moong Dal Samosa Recipe
  • Sub name
  • Ready to eat snack with dry lentil stuffing | Festive snack | Travel snack | Snack with long shelf life
  • Category
  • Tea time snacks
  • Cuisine
  • North Indian
  • Key ingredients
  • Refined flour, moong dal & spices
  • Cooking technique
  • Deep fry
  • Taste
  • Savory, slightly sweet and mild spicy
  • Texture
  • Crisp on outside with powdery lentil/dal filling
  • Shelf time
  • Stays fresh for more than a month in air tight container
  • Preparation time
  • 35 minutes
  • Cooking time
  • 25 minutes
  • Servings
  • 20
  • Steps
  • 0
  • Created date
  • 2017-06-05 05:13:30

About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!