Moong Dal Samosa Recipe

Moong dal mini samosas are perfect snack with tea, along with condiment like green chutney.

If you had enough of “aloo” samosas, here is mini bite sized samosa recipe. These samosas are stuffed with dal (spiced lentils) and come with long shelf life.

Mini Dal Samosa

Without any shadow of doubt, samosa will be ranking top in Indian snacks in terms of consumption across the world. I would remember days back in 80s (Yes, am 80s kid), when a samosa will cost 25p in my favourite restaurant (last I heard, it costs 15INR now). I am certain numerous people like me will have some story about samosa in their life.

My exposure to dal filled samosas from Haldiram, in their pre-packed version. This made me explore into how these mini version of samosas are made. Here is my take on these vegetarian dal stuffed samosas. These samosas have also featured in my personal Diwali party, least to say that everyone loved these samosas.

Ingredients for mini samosa

• All purpose flour – This becomes the outer layer/ skin of samosa.
• Dal / Lentils – I have used moong and urad dal for stuffing. Some people use only moong dal, however, I like taste of fried urad dal and have used it in this recipe.
• Spices – In spices, this recipe uses basic spices like garam masala, asafoetida, and amchoor powder.
• Oil – For deep frying. You may air fry for healthier version. I have not made these mini samosas in airfryer yet. If you do so, please share your feedback.

Method – Steps to make dal samosa

• Wash and soak the moong and urad dal for 2-3 hours. After that drain it and keep aside for few minutes. Transfer it into a grinding jar and grind it coarsely.
• Heat a pan over medium heat and add 2 tablespoon oil to it. Once warm, transfer ground dal and with continued stirring; roast it till it start leaving oil.
• Now add asafoetida, turmeric powder, coriander powder, chilli powder, amchoor, garam masala and 1 teaspoon of salt and mix well. Switch off the heat and let it cool down.
• In a mixing bowl, add all purpose flour, 2 tablespoon oil, 1 teaspoon salt and mix it well.  With he help of lukewarm water, make it semi tight dough and keep it covered for 20 minutes.
• Make lemon size ball of dough and roll them into a circle with the help of rolling pin. Cut the circle in middle into 2 semicircle.Take one side and fold it in middle and give them a triangular shape. Now fill 1 tablespoon of stuffing into it and press and seal the sides to give it a perfect samosa shape.
• Make all samosa like this with rest of the dough.
• Heat Oil in a pan/ kadhai over low medium heat and drop few samosa into hot oil. Fry them from both side till they are nice golden  in colour. Take them out and keep them on kitchen towel.

Pro Tips

• Once the  roasted stuffing is cooled completely, grind it for few second and you’ll have nice texture of stuffing which will be easy to stuff inside samosa. 
• Always fry samosa on low medium heat. If fried on high heat, they won’t be cooled properly inside out. 

Serving suggestion

Serve these byte sized dal samosas with green chutney (or own its own) during tea time.

Storage

Store these mini samosas in an airtight container. These samosas can last a month without and retain its crispiness.

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