Moong Dal Mini Samosas – A Perfect Tea-Time Delight
Description:
Moong Dal Mini Samosas are irresistible little parcels of flavor that are perfect for any festive occasion or as a delightful tea-time snack. These crispy samosas, made with a filling of store-bought moong dal namkeen spiced to perfection, offer an easy yet delicious appetizer option for parties and celebrations. Serve them alongside tangy date tamarind chutney and zesty green chutney to elevate your snack experience.
Recipe Details
- Cuisine: Indian
- Course: Snack
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Samosa Crust:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 1 ¼ cups |
| Ghee | ¼ cup |
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Lukewarm Water | ½ cup (or as needed, to bind the dough) |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Moong Dal Namkeen | ½ cup |
| Asafoetida (Hing) | 1 teaspoon |
| Mixed Spices (Cumin, Coriander, Red Chilli, Mango, Fennel, Pomegranate Seed/Anardana, and Chaat Masala powders) | 2 teaspoons |
| Corn Flour or Maida (for binding edges) | 2 teaspoons dissolved in 2 tablespoons water |
| Oil | For deep frying |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Fats | 12 g |
| Fiber | 2 g |
Instructions
Step 1: Prepare the Dough
-
Mix the Ingredients:
In a large mixing bowl, combine the all-purpose flour, ghee, salt, kasuri methi, and ajwain. Mix well until the mixture resembles coarse breadcrumbs. -
-
Knead the Dough:
Gradually add lukewarm water and knead gently to form a soft and pliable dough. Once ready, cover the dough with a moist muslin cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
- Mix the Spices:
In a small mixing bowl, combine the moong dal namkeen with asafoetida and the mixed spice powders. Adjust the seasoning to taste and keep the filling ready for use.
Step 3: Shape the Samosas
-
Divide the Dough:
Once the dough has rested, divide it into small, equal-sized portions. Roll each portion into a small ball. -
Roll and Cut:
Roll each ball into a thin oval or circular sheet. Cut the sheet into two halves to form semi-circles. -
Shape the Cones:
Take one half of the dough sheet and fold it into a cone shape. Seal the edges with a little cornflour or maida slurry. -
Fill the Samosa:
Fill the cone with a small portion of the prepared moong dal filling. Be careful not to overfill, as this can cause the samosas to break during frying. -
Seal the Edges:
Apply the cornflour slurry along the open edge and press gently to seal the samosa. Repeat the process with the remaining dough and filling.
Step 4: Fry the Samosas
-
Heat the Oil:
In a deep frying pan or kadhai, heat oil on medium flame. To check if the oil is ready, drop a small piece of dough into the oil—it should rise to the surface gradually. -
Fry in Batches:
Gently slide a few samosas into the hot oil. Fry them on medium-low heat, turning occasionally, until they are golden brown and crisp. -
Drain Excess Oil:
Remove the samosas from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
Serving Suggestions
Serve the Moong Dal Mini Samosas warm with date tamarind chutney and green chutney. They pair beautifully with a hot cup of masala chai, making them the perfect accompaniment for your tea-time indulgence or party appetizer.
Enjoy the perfect balance of crispiness, spice, and flavor with every bite of these delectable Moong Dal Mini Samosas!
