Moong Dal Mini Samosa

 

Ingredients

  • 250 gram All purpose flour (Maida)

  • ¼ cup Ghee

  • 1tbsp cashew (chopped)

  • 1 tbsp Raisin

  • Salt as per your taste

  • ½ cup moong dal

  • 2 tbsp Oil

  • 1 pinch Heeng

  • ¼ tsp Cumin seeds

  • 1 tsp Coriander powder

  • 1 tsp fennel seed (coarsely ground)

  • 2 green chilli

  • 1 inch Ginger

  • ½ tsp Red Chilli powder

  • ¼ tsp gaam masama

  • ½ tsp Dry mango powder

  • Salt - According to your taste

  • Oil for frying  samosa

 

 

Method (How to make moong dal mini samosa at home)

  • Sieve the maida and mix ½ cup ghee and salt into it mix well with your hand.

  • Knead the flour with luke warm water. Cover the dough with wet cotton cloth and leave it for 1/2 hour to set.

  • Clean and wash the dal, and soak it for 2 hours.

  • Drain the water and make a paste of it by adding green chilli and ginger without adding water to it.

  • Take a pan and heat oil into it. Tamper the cumin seeds, heeng in the pan and then add coriander powder, fennel seeds and dal paste. Roast the dal by stirring it continuously with the spoon.

  • Put red chilli, garam masala, amchoor powder, and salt.

  • Roast the dal till it turns brown and dry. Add cashew nut and raisin. The filling for samosa is ready.

  • Make 10 part with the dough and roll in into a little thick flat poori of 4 inch.

  • Cut the poori into 2 equal part. take one part and make cone shape seel the corner using some water.

  • filli the cone with one tsp filling and place some plate at eh bottom end and seel the corner using some water.

  • press the corners with hands gently. make all other samosa in the same manner and keep them on a plate.

  • Heat oil in wok and Put 10-12 samosas into the hot oil and fry the samosas on the medium flame till they turn brown in colour.

  • Fry all samosa as a same manner and fry it. 

  • Store the samosas in an air-tight container and can be used for 15-20 days.

 

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