Rajasthani Dishes, Ramadan Special, Snacks

Moong Dal Samosa (Rajasthani special samosa recipe)

Himalaya depakote for borderline personality disorder - Buy Herbal Syrups at best price of Rs 90 /bottle from Sanyasi Ayurveda. Also find here related product comparison. Today’s recipe is forex trading accounts ‘Moong Dal Samosa’.  Samosa is a deep-fried or baked snack with savoury filling. In India, you will get variety of samosa. This one which I am sharing today with you all is spiced moong dal and onion filling one. I am using samosa patti to prepare my samosa to reduce the difficulty level and time duration of the recipe.

Moong Dal Samosa
Moong Dal Samosa

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Yield: 45

Duration: 45-60 mins (cook time) , 4-5 hours (soaking time)

Ingredients for Moong Dal Samosa

Samosa Patti45
Flour paste2tbsp wheat flour + water as required to prepare paste
Oilfor frying
For filling -
Moong Dal3/4 cup
Onion1/2 kg
Mint leaves1/2 cup
Coriander leaves1/2 cup
Green chillies8-10
Salt1 tsp or to taste
Red chilli powder1 tsp
Garam masala 1/2 tsp
Chaat masala (optional)1/2 tsp

Method for Moong Dal Samosa

  • Wash and soak moong dal for 4-5 hours.

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  • After 4-5 hours, strain dal and let it air dry for sometime.

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  • Finely chop onions, green chillies, coriander leaves and mint leaves.

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  • In a bowl add moong dal, onions, green chillies, coriander leaves and mint leaves.

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  • Add all the dry ingredients and mix well.

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  • Prepare a flour paste by taking 2 tbsp wheat flour and water (as required to prepare a paste). Now, take one samosa patti at a time and let rest of them covered under wet muslin cloth.

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  • Fold the patti to form a triangle.

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  • Fold further to get the shape of a cone.

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  • Put your filling inside the cone. (Note: I forgot to click picture of original filling inside the cone, that’s why there is no masala in the below shown filling.)

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  • Fold further to get perfect samosa shape.

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  • Apply flour paste to seal the ends.

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  • Repeat same steps with rest of the samosa pattis.

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  • Heat oil in a deep pan.
  • Start deep-frying samosas on a low-medium heat to get crisp samosa.

  • Remove samosa on an absorbent paper.

  • Serve crisp and hot samosa with chutney/ketchup.

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