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Recipes,Snacks,Light Bites

Moong Dal Mini Samosa Recipe

Jul 12, 2018







Eaten as a snack or a meal, Samosas are an iconic preparation needing neither an introduction nor an occasion to be eaten. Chef Pallavi Nigam has prepared a unique twist to this classic dish in the form of Moong Daal Mini Samosas. Spice-infused moong dal wrapped in a light dough encasing when fried binds together to form a crispy pocket of heaven perfect for those rainy evenings.


    For Stuffing
    Oil: 2 tablespoons
    Cumin seeds: 1 tablespoon
    Hing: A pinch
    Garlic, ginger and chili paste
    Moong Dal (Soaked 2 hours): 1 cup
    Coriander powder: 1 tablespoon
    Garam masala: 1 tablespoon
    Turmeric powder: A pinch
    Dry Mango powder/Amchur powder: 2 teaspoons
    For Dough
    Maida: 2 cup
    Kalonji seeds: 1 teaspoon
    Ajwain seeds: 1 teaspoon
    Salt to taste
    Moyan: 1/4 cup


For Stuffing
– Grind the lentils coarsely. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
– When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
– Saute over low heat till the mixture is well fried. – Take mixture off the heat and leave to cool.For Dough
– Add the salt to the flour, and rub the oil into it.
– Add rest of the ingredients and knead into a stiff dough
– Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
– Form a mini samosa cone and fill the cone with stuffing and press the edges together to seal.
– The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.

About Pallavi Nigam SahayFollow On


Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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