Add to the oil. Make the dough for the samosa. Shape the samosa with the prepared stuffing. seal the edges carefully so that the stuffing doesn't come out during frying. Divide the dough into equal sized balls. Samosa, a favorite tea time snacks and though it's fried you can never resist yourself from having these. Best part is these can be stored for a week or so I have b. Soak moong dalat leastfor 4 to 5 hours or overnight. Don't over work with the dough.Knead until it come together. Add the coarse dal mixture to the pan and fry on low heat till all the water is evaporated from the dal and the mixture is dry and aromatic. Pulse a couple of times to make a croase mixture. Mix till well … Managed By Host My Blog. Additional information. Share a picture of your creation! Cut with knife and make two semi circles. Add raisins,cashew,turmeric powder,red chilli powder,garam masala,asafoetida,sugar. Roll it with a rolling pin keeping the thickness neither thin nor thick. Fry Samosa's in low- medium heat till it looks light golden brown in colour. So it is ideal to make it well ahead of time during Diwali or any festival. Weight. Divide the dough into equal sized balls. Knead the dough to a little firm consistency by adding little water each time. Cover with a damp cloth for 20 minutes. Soak moong dal for 2 hours, add soaked moong Dal to a slightly salted boiling water and cook it for 10 Minutes on medium heat. 250 g. Moong Dal samosa Recipe (Step by Step + Video) - Whiskaffair Add well coarse dal mixture to the pan. Note: Leftover stuffing can be used to stuff pooris and paranthas. Add sufficient water, little at a time and knead into a firm tight dough. Add carom seeds and give it a mix. Rub the mixture using both the hand till the mixture look crumbly and the fat is evenly distributed. When the oil is medium hot slide in the shaped samosas one by one but giving enough space to fry. To a large bowl, add flour, sooji, ajwain seeds and salt. Cut with knife in the centre and make two semi circles. Darin in a colander till all the water is drained. Shelf life 90 Days. Fry Samosas in low- medium heat till it looks light golden brown in colour. Ingredients: Moong Dal, Refined Oil, Salt, Maida, Hing, Red Chilli Powder, Homemade Garam Masala, Saunf, Dry Mint. Your email address will not be published. In a frying pan add oil. Drain in a colander, then spread it on a clean kitchen towel and let it dry for 30 minutes. Once oil is hot, Crush lightly coriander seeds and fennel seeds using mortar and pestle. Crispy and tasty samose very good accompaniment with evening tea. Continue frying the rest of the shaped samosa in batches. Knead the dough to a little firm consistency by adding little water each … Add water,1 tbsp each time. Copyright © Cookpad Inc. All Rights Reserved. Add raisins,cashew,turmeric powder,red chilli powder,garam masala, citric acid and sugar and cook for 2 minutes till everything is mixed properly. Let the samosas cook on low-medium flame till nice golden in color, turning over in between. Roll in your balls to make smooth ball. Though the ones with spicy potato filling are loved by everyone,this mini samosa with dry moon g dal(lentil) filling is equally good. Note:.Once the dough rests for sometime,it will become little more soft,so add water accordingly. Cook it for 10 Minutes on medium heat. Over kneading dough will develop gluten and the pastry (samosa cover) will be chewy. If you have a question about this recipe, ask it here to get a reply from the cookpad community. आवश्यक सामग्री - Ingredients of Mini Samosa समोसे का आटा लगाने के लिये. Cover dough with a kitchen towel for 30 min. Samosa, a favorite tea time snacks and though its fried you can never resist yourself from having these. Drain in a colander, then spread it on a clean kitchen towel and let it dry for 30 minutes. Add chat masala to the mixture and mix well. Heat oil in a deep and wide pan on medium heat, slide in the shaped samosas one by one and fry in batches of 5 to 6. Switch on the gas to medium flame. #TG #Favorite_recipe #post4 Dry Samosa. Meanwhile prepare the stuffing. Read this recipe in English - Moong Dal Mini Samosa Recipe. Add water,1 tbsp each time. Roll it with a rolling pin keeping the thickness neither thin nor thick. Drain on an absorbent paper and serve hot with green chutney and tamarind chutney. Note: frying in hot oil results in small bubbles on the pastry and undercooked pastry. Fry dal on low heat till all the water is evaporated from the dal and the mixture looks dry. Sieve together refined flour and salt, add two tablespoons of ghee and mix well so that the flour becomes crumbly. Pulse a couple of times to make a coarse mixture. Fry for couple of minutes till everything is mixed properly. So reducing the temperature is crucial here. Heat 2 tablespoons oil in a frying pan add crushed coriander seeds, asafoetida and fennel seeds, let them splutter. Though the authentic Punjabi Samosas with spicy potato filling is loved by everyone, these mini samosas with dry moong dal(lentil) filling are equally good. Did you make this recipe? Once the moong dal has cooled down and almost dry, put in a blender. There should be some whole moong dal in the mixture. SPread dal on a clean kitchen towel and let it dry for 30 minutes. Add Soaked moong Dal to slightly salted boiling water. Pulse a couple of times to make a coarse mixture Once the moong dal has cooled down and almost dry, put in a blender. Once the moong dal has cooled down and almost dry, put in a blender. मैदा - 250 ग्राम (1.25 कप) घी - 60 ग्राम (एक चौथाई कप) In a wide bowl add flour,salt and the fat(ghee/oil). Add chat masala to the mixture and mix well. The best part is these can be stored upto a week. Fold in such a way to make a cone, fill 2 teaspoon of filling and Shape the samosa, seal the edges carefully with the help of water so that the stuffing doesn't come out during frying.