Mini Samosa Recipe – Moong Dal Namkeen Baked Samosas – CookingShooking

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Mini Samosa Recipe – Moong Dal Namkeen Baked Samosas – CookingShooking
30 Mini Samosas ionicons-v5-c 2 hrs 30 mins

Hey Foodies, Festival season is just about to begin, why not make some healthy and delicious snacks, Moong Dal Mini Samosas. Crispy on the outside and packed with sweet, sour, spicy and nutty flavor filling inside, not to forget this mini samosas are made with homemade wrappers as well. These mini samosas are perfect little bites, widely popular snacks served during festival. These namkeen snacks can be baked as well as fried. They are irresistible and mouthwatering.

Mini Samosa Recipe – Moong Dal Namkeen Baked Samosas – CookingShooking

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Mini Samosa Recipe – Moong Dal Namkeen Baked Samosas – CookingShooking

Mini Samosa Recipe – Moong Dal Namkeen Baked Samosas – CookingShooking

Hey Foodies, Festival season is just about to begin, why not make some healthy and delicious snacks, Moong Dal Mini Samosas. Crispy on the outside and packed with sweet, sour, spicy and nutty flavor filling inside, not to forget this mini samosas are made with homemade wrappers as well. These mini samosas are perfect little bites, widely popular snacks served during festival. These namkeen snacks can be baked as well as fried. They are irresistible and mouthwatering.

Serves Prep Time Cook Time Total Time
30 Mini Samosas 2 hrs 30 mins 2 hrs 30 mins
INGREDIENTS:
  • Moong Dal - 2 tbsp
  • Water - 4-5 tbsp for soaking the dal
For the dough
  • Maida - 1 1/2 cup
  • Salt - 1/2 tsp
  • Oil - 1-4 tbsp
  • Water - as required for kneading
For the masala / spice mix
  • Coriander Seeds - 3 tsp
  • Cumin / Jeera - 2 tsp
  • Fennel / Sauf - 2 tsp
  • Cloves - 2 small
  • Cardamom - 1 small
  • Kashmiri Red Chili - 4 tsp
  • Kasoori methi - 1 tsp
  • Black Pepper - 1 tsp optional
  • Amchoor powder - 3 tsp
  • Black Salt - 2 tsp
  • Besan - 3/4 cup
For the filling
  • Oil - 3 tbsp
  • Cashew - 10 small
  • Hing - 1 pinch
  • Sugar - 4 tsp
  • Salt - 1/4 tsp
  • Raisins - 10 small
  • Oil - to deep fry
RECIPE STEPS:
  1. In a small bowl, soak the moong dal in water for 1 hour.
    In a small bowl, soak the moong dal in water for 1 hour.
For the dough
  1. In a large mixing bowl, combine maida, salt and oil. Using your hand mix everything until well combined.
    In a large mixing bowl, combine maida, salt and oil. Using your hand mix everything until well combined.
  2. Add little water at a time and start kneading to form semi stiff dough. Once done cover the dough with a damp cloth and keep aside for 30 minutes.
    Add little water at a time and start kneading to form semi stiff dough. Once done cover the dough with a damp cloth and keep aside for 30 minutes.
For the masala / spice mix
  1. In a mixie Jar, combine coriander seeds, cumin seeds, fennel, cloves, cardamom, kashmiri red chili, kasoori methi, black pepper, amchoor powder, black salt and 3-4 tbsp of besan.
    In a mixie Jar, combine coriander seeds, cumin seeds, fennel, cloves, cardamom, kashmiri red chili, kasoori methi, black pepper, amchoor powder, black salt and 3-4 tbsp of besan.
  2. Grind all this into a fine power consistency. Once done set aside.
    Grind all this into a fine power consistency. Once done set aside.
For the filling
  1. In a preheated pan, pour oil and roast the cashews for few minutes over medium heat. Add the spice mix and add the remaining besan.
    In a preheated pan, pour oil and roast the cashews for few minutes over medium heat. Add the spice mix and add the remaining besan.
  2. Lower the flame and continue to roast everything until all spices are cooked and golden.
    Lower the flame and continue to roast everything until all spices are cooked and golden.
  3. Add the sugar, salt and raisins. Cook for 3-4 minutes or until everything is well combined.
    Add the sugar, salt and raisins. Cook for 3-4 minutes or until everything is well combined.
  4. Add the moong dal, without the water and cook if further for 3-4 minutes. Turn off the heat; allow the filling to cool down completely.
    Add the moong dal, without the water and cook if further for 3-4 minutes. Turn off the heat; allow the filling to cool down completely.
For making the mini samosa
  1. Divide the dough into 15-18 smaller portions.
    Divide the dough into 15-18 smaller portions.
  2. Smoothed the dough portion and then start rolling them using a rolling pin. Roll into an oblong shape.
    Smoothed the dough portion and then start rolling them using a rolling pin. Roll into an oblong shape.
  3. Using a knife, divide the rolled dough into two portions and then roll it a little.
    Using a knife, divide the rolled dough into two portions and then roll it a little.
  4. Dip your fingers in clean water and apply water towards the straight side of the rolled dough.
    Dip your fingers in clean water and apply water towards the straight side of the rolled dough.
  5. Stick the two ends, to each other. Sealing it all the way through. You should be getting a cone shaped.
    Stick the two ends, to each other. Sealing it all the way through. You should be getting a cone shaped.
  6. Stuff it with little of the filling, apply water on the corners and then make a loop in the center, this will allow the samosa to stand upright, and then continue to pinch the open edges and seal it completely.
    Stuff it with little of the filling, apply water on the corners and then make a loop in the center, this will allow the samosa to stand upright, and then continue to pinch the open edges and seal it completely.
  7. Similarly continue making all the remaining samosas, in the same way.
    Similarly continue making all the remaining samosas, in the same way.
  8. In a deep frying pan, heat the oil on high heat; add the samosas and deep fry for 15-20 minutes over medium flame.
    In a deep frying pan, heat the oil on high heat; add the samosas and deep fry for 15-20 minutes over medium flame.
  9. Preheat the oven at 200°C, place the samosa in a baking try and bake it for 20 minutes.
    Preheat the oven at 200°C, place the samosa in a baking try and bake it for 20 minutes.
  10. After 10 minutes of baking in the oven, remove the samosas and apply some oil over it. Place the tray back in the oven and continue to bake for the remaining 10 minutes.
    After 10 minutes of baking in the oven, remove the samosas and apply some oil over it. Place the tray back in the oven and continue to bake for the remaining 10 minutes.
  11. Once both the samosas are done, remove on paper plate and serve. Mini Samosas are ready.
    Once both the samosas are done, remove on paper plate and serve. Mini Samosas are ready.
Serve
  1. Serve the mini samosa with your evening hot tea and enjoy.
    Serve the mini samosa with your evening hot tea and enjoy.
RECIPE NOTES :

Notes: You can use half maida and half atta in equal proportion to make the dough. If the dough is very stiff, then you will face difficulty shaping it. And if the dough is very soft then they will burst open while frying. The raw moong dal will cook when we fry and bake the samosa. If you filling oozes out then use a spoon to stuff it back in. Quantity of the filling totally depends on you. Applying oil over the baked samosas is optional, but it does give a good colour to the samosas. Tips: You can store the samosas in a container for about a month.

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