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.
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
Maida: 2 cup
Kalonji seeds: 1 teaspoon
Ajwain seeds: 1 teaspoon
Salt to taste
Moyan: 1/4 cup
– 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.
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