I love the smoked toor dhal filling. SERVES: 40. I would recommend you to make fresh samosas and eat, as within time it loses the crunchiness and becomes soggy. 1. Dal doesn’t need to be super soft. Now take some flour mix and press it tightly between your fingers. Add the cooked toor dhal and allow it to simmer down until it is thick enough to be used as a filling. Cook for a minute or two, then add chopped cashews and raisins. Now I need to try my hand at savory ones. I love them with my chai! Now take one half of the circle and apple water on the straight side of the circle. Take samosa patti/manda patti and make pocket,add filling in the center and roll into the shape of samosa and seal corners with all-purpose flour & water paste. The potatoes and peas are combined together and spiced with red chili powder, asafetida, cinnamon, pepper, cloves, cardamom, cumin and fennel seeds which render an appetizing aroma to it. I LOVE to see your creations so snap a photo and mention. These samosas sound amazing, Manali! Required fields are marked *. Once the dough has rested, make a small ball from the dough and roll it into a circle of 4-5 inch. While the Aloo Samosas are very popular, there are different types of fillings that are made these days. I gave my usual Aloo Samosas a break and made these delicious Moong Dal Samosas. Add water little by little to form a tight but smooth dough. If the mixture binds and doesn’t crumble then the amount of oil you added is enough. Hope you guys give these bite size moong dal mini samosa a try this Diwali. Mix till the mixture appears like crumbs, the oil should be thoroughly mixed with the flour. Fry the samosa on low heat till golden brown from both sides. Add oil, mix with your fingers and then press a small amount of the dough between your palm. Cook on low heat for almost 10 minutes till dal softens. Samosa is probably the most famous Indian snack in the world. Seal the ends of the cone applying water on the ends. Then add the ground dal, mix and roast for 7-8 minutes, till the color changes. Innovative Samosa Fillings. Make sure to seal the edges very nicely. I don’t unfortunately Angie, but you can definitely bake them. Add red chilli powder, black salt, garam masala powder, black pepper powder, dry mango powder and salt to taste and mix well. Heat oil for frying in a pan. I love lentils wrapped up in a crispy package! Add enough oil to the dough: the oil we add to the dough is called “moin”. Keep the stuffed samosa covered with a cloth while you make and fill the rest of the samosas. Sounds so good with those spices! Add all the other ingredients for filling and cook for 2 minutes. Fry the samosa on low heat till golden brown from both sides. Store in an airtight container and serve. Now fold the other side bringing it on top of the first fold to form a cone. Remove on a plate and cool completely. Add the drained moong dal to the pan and mix. These little crispy parcels look delicious! Home » Recipes » Meal Type » Snacks/ Appetizers » Moong Dal Samosa, Published: Mar 7, 2020 | Last Updated On: Aug 28, 2020 by Neha Mathur. Keep the stuffed samosa covered with a cloth while you make and fill the rest of the samosas. With a delicious filling of moong dal flavored with spices, this Dal Samosa have become a favorite at home. This is a vegetarian samsosa recipe I learned at a street food stall on a recent trip to Mumbai. So if you are looking to make a Samosa with different filling, do give this Moong Dal ke Samose a try. It should be just enough to bind the dough. Drain the water in morning and set the dal aside. also known as yellow split lentil, soaked overnight. Repeat with the remaining dough. Drain the water completely. … Samosa, most probably everyone will be aware of this Indian snack! You can serve the hot and crispy samosa with tea or your choice of sauce. Let it rest for 30 minutes flour mix and roast for 7-8 minutes, till the changes! 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