Rajasthani Dishes, Ramadan Special, Snacks

Moong Dal Samosa (Rajasthani special samosa recipe)

Compare prices and print coupons for avodart finasterida 1mg (Nasacort AQ and Kenalog) and other Nasal Congestion, Allergic Rhinitis, Eye Inflammation, Rheumatoid Today’s recipe is binäre optionen test ‘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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Structure, properties, spectra, suppliers and links for: http://micromediart.com/aravaan-tamil-movie-watch-online-free-youtube.html, 59-05-2. You can enjoy this as a starter or tea-time snack with mint-coriander chutney or ketchup. As month of Ramadan is going on prepare this recipe for iftar. You will need moong dal, onion, green chillies, coriander leaves, mint leaves and spices for the filling. To get crispy samosa, please keep in mind, that you need to fry samosa on a low-medium flame. On high flame, you will get soggy 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.


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

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  • Remove samosa on an absorbent paper.

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  • Serve crisp and hot samosa with chutney/ketchup.

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