Prepared Mini Moongdal Samosa

Hello Hive family! Hope all doing well.
Everyone loves samosa of Potato filling though it is deep-fried, when you see these Samosas at any shop you can not resist from having these Samosas. But Mini Samosa are also very tasty and So in my today's blog I am going to share a recipe of mini Dry Samosa.
Mini dry Samosa is tasty and we can make this recipe quickly at any time. And it is stored more than two weeks in a air tight Container. It goes well with Tea/coffee. The stuffing of dry Samosa is of moong dal(lentils) and it will be sweet, spicy tangy and crispy. It is perfect for any occasions and festive seasons. Youbcan make these Samosa 3 to 4 days before any functions and keep in a air tight jar.

So let's see how to prepare these mini moong dal Samosa

Ingredients
All purpose flour 2 cups
Clarified Butter or oil - 100 gms.
Salt - according to the taste
moong dal - ½ cup
Oil- for frying
Asofeodita- a pinch
Cumin seeds-½ tbspn
Fennel seeds-½ tbspn
Green chili- 2
Ginger- 1 inch
Red chili powder- ½ tbspn
Dry mango powder- ½ spoon

Method

●In a bowl take moongdal and soak it for 4 hours in enough water. Then rinse and drain it nicely. Now in a mixture grinder place this dal, green chillies and ginger and make a coarse paste of it without adding water.

●Now in a kaddhai heat oil and add cumin seeds, fennel seeds and pinch of asofeodita.

●Then add the paste.

●Now add salt, coriander powder, garam masala, red chili powder, dry mango powder and mix well. Roast the dal by stirring it.
Turn the mixture into golden brown and make the paste dry.

●In a bowl or platter add all purpose flour, salt and oil/Ghee (moin). Mix all them properly.

●Knead a stiff dough. Cover and leave it for 15 mins.

●Now shape dough into small balls.

●Roll the balls into thin round shape and cut these into two halves.

●Take one half and in a bowl take some water to seal the Samosa edges. Now wet the edges, and fold it in cone shape.

●Now fill this cone with the mixture we prepared.

●Now stick the cone corner with water and press the corners with hand and close it and keep these prepared Samosas on a plate.

●Transfer all the Samosas in a plate.

●Now in a pan heat oil in meduim flame. Remember not to fry the Samosas on high flame and too hot oil. The oil should be meduim hot.
Then fry 7 to 8 Samosas at a time.

●fry the Samosas on the meduim flame till they turn brown in color.

●Take them out in a plate covered with tissue paper .

●mini dry Samosas are ready to eat.

●Serve them with ketchup or coriander chutney or sweet chutney. And store the remaining Samosas in air tight Container and can be used used any time more than 10 to 14 days.

I hope you will like this recipe.
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