Dry Moong Dal Mini Samosa | Farsaan Samosa

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Loaded with a tantalizing dry moong dal filling, these mini samosas are a perfect addition to your festive menu, be it of Diwali, Holi, Eid, Raksha Bandhan or Ganesh Chaturthi.

Mini Dry Moong Dal Samosa | Farsaan Samosa


Samosas have always been one of my favorite snacks to munch on with a hot cup of chai (tea). While the spicy aloo samosas are absolutely delectable, these bite size samosas filled with a spicy and a bit tangy dry lentil filling are also to die for. Additionally, they have a much longer shelf life and stay crisp easily for 15 to 20 days if stored in an air-tight container. Planning any party, get-together or a special event, not to mention, these mini dry moong dal samosas make for a perfect snack to be served to the guests. Without waiting any further, let's begin with the recipe.



INGREDIENTS



  • Maida/All Purpose Flour - 1 and 1/2 cups
  • Refined oil - 3 tbsp
  • Salt - 1/2 tsp
  • Ajwain - 1 tsp
  • Water - as needed, around 1/4 cup
Moong Dal Filling
  • Dhuli moong dal (husked split moong dal lentils) - 1/2 cup
  • Besan - 3 tbsp
  • Finely chopped ginger - 2 tsp
  • Finely chopped green chilies - 2 tsp
  • Coarsely crushed dhaniya (coriander) seeds - 2 tsp
  • Coarsely crushed saunf (fennel) - 1 tsp
  • Jeera (cumin seeds) - 1 tsp
  • Salt - to taste
  • Hing - 1/4 tsp
  • Black pepper powder - 1/2 tsp
  • Cumin/ jeera powder - 1 tsp
  • Red chili powder - 2 tsp or as per taste
  • Dry mango powder/amchoor - 1 tsp
  • Black salt/kala namak - 1/2 tsp
  • Crushed kasoori methi/ dry fenugreek - 1/2 tbsp
  • Fine granulated sugar - 2 to 3 tsp
  • Chopped cashews (optional) - 10 to 12
  • Raisins (optional) - 10 to 15
  • Ghee - 2 tbsp



Mini Dry Moong Dal Samosa | Farsaan Samosa


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Few Tips for the Perfect Samosa

Dough -

  • While working on the dough, it is vital to first nicely rub the oil in the flour until it is evenly incorporated. This is also called shortening, and makes the crust nice crispy and flaky.
  • It is very important that you knead a stiff dough. Use water little at a time. And you don't have to knead it like a chapati dough. Just mix in the water and start bringing the flour together. Once it comes together, cover with a damp cloth and let it rest. Note that a loose dough will result in very soggy samosas.
  • Roll the dough portions not too thick and not too thin. About 2-3 mm thickness is what we are looking at.

Frying -

  • It is imperative that you fry the samosa on low heat. The samosas will not be crisp and flaky, and will also have bubbles when fried on high heat. Also, they may remain under-cooked when fried on high temperature.


Mini Dry Moong Dal Samosa | Farsaan Samosa




METHOD
  • Thoroughly wash the moong dal and soak in enough water for 2 to 3 hours.
  • Drain the water from the dal and grind it to a coarse mixture. Keep aside.
  • In a pan, heat the ghee. Once it is hot, add in jeera and let it sizzle.
  • Next, add the chopped cashews, chopped ginger and green chilies. Fry on medium until fragrant.
  • Add crushed coriander seeds, saunf, cumin powder, red chili powder, hing and give a nice mix.
  • Now, add the besan and saute it on low flame until besan turns slight golden and fragrant.
  • Finely add the coarsely ground moong dal paste. Saute the dal on low flame for 8 to 10 minutes or until the mixture looks nicely roasted and completely dry.
  • Mix in salt, amchoor powder, kasoori methi, black pepper powder, kala namak, sugar and raisins. Taste a little and adjust the salt and spices to your taste.
  • Give everything a nice mix. Transfer the mixture to a bowl and cool down to room temperature.
  • While the dal mixture is cooling, prepare the samosa dough.
  • In a bowl, combine maida, salt and ajwain.
  • Add in the oil and mix it in flour using your finger tips. After a couple of minutes, the flour should resemble a bread crumb texture. Take a portion and press it in your fist, if it holds the shape and do not crumble apart, the amount of oil added to the flour is perfect. Else, add just a little more oil and proceed.
  • Now using a little water at a time, make a semi-stiff dough. Make sure you don't over knead it. Cover with a damp cloth and rest for 30 minutes.
  • After 30 minutes, lightly knead the dough.
  • Pinch out equal lemon sized portions and shape into balls.
  • Roll out each ball in an oblong shape, around 5" diameter. (While you work on one portion of the dough, keep the rest covered with damp cloth.)
  • Cut the rolled sheet into two halves horizontally.
  • Take one part and apply water on the straight edge/side.
  • Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends nicely so that they are perfectly sealed.
  • Fill the cone with about 1 tbsp of moong dal filling.
  • Apply the water all along the circumference of the cone. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a pleat.
  • Now pinch the edges and seal the samosa.
  • Your samosa is ready. Continue with the remaining dough. Always remember to keep the filled samosas covered with a damp cloth to avoid them drying.
  • Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
  • Now, drop the shaped samosas into the oil.
  • Let them fry on low heat. After around 10-12 minutes, the samosas will become firm and light brown in color.
  • At this point, increase the heat to medium and fry until they get nicely browned.
  • Don’t overcrowd the kadai; fry 5 to 6 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
  • Drain out and serve hot with coriander-mint chutney and sweet tamarind chutney on the side.
Note: Once you finish frying one batch, switch the heat again to low and wait until the temperature of the oil drops and then add the second batch.

If you fry samosa on high heat, it will not get crispy and the dough will remain uncooked from inside. The samosa will also have bubbles on the crust if the temperature of the oil is high while frying.

Store these samosas in an air-tight container. They will stay crisp for 15 to 20 days easily.

Mini Dry Moong Dal Samosa | Farsaan Samosa




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