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 Your email address will not be published.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