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Duration: 45-60 mins (cook time) , 4-5 hours (soaking time)
Ingredients for Moong Dal Samosa
|Flour paste||2tbsp wheat flour + water as required to prepare paste|
|For filling -|
|Moong Dal||3/4 cup|
|Mint leaves||1/2 cup|
|Coriander leaves||1/2 cup|
|Salt||1 tsp or to taste|
|Red chilli powder||1 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.
- Remove samosa on an absorbent paper.
- Serve crisp and hot samosa with chutney/ketchup.