Moong dal samosas are a very famous snack item of the northern India. Unlike the normal samosas, these can be kept for days and they won’t go bad for days. These are comparatively very small in size and is filled with almost a powdery mixture made from moong dal and various spices. These bite-sized samosas are the perfect accompaniment for your evening tea or even as an appetizer for your parties.

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Today we are going to share with you the step by step recipe of the moong dal mini samosas. So without any further due let’s get started with the recipe.


For the outer layer:

  • All-purpose flour- 1 ½ cup
  • Ghee- ¼ cup
  • Salt to taste

For the filling:

  • Moong dal- ½ cup
  • Ginger- 1-inch piece
  • Asafoetida or heeng- 1 pinch
  • Cumin seeds or jeera- ¼ tsp.
  • Coriander or dhaniya powder- 1 tsp.
  • Fennel or saunf- 1 tsp. (pounded)
  • Green chili- 2 (chopped)
  • Red chili powder- ¼ tsp.
  • Garam masala- ¼ tsp.
  • Dried mango powder or amchur- 1 tsp.
  • Salt to taste
  • Oil to deep fry + 2tbsp


For the outer layer-

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  1.  Pass the flour through a sieve and add the ghee and salt to the flour. Mix the salt and ghee well with the flour.
  2.  Once the flour is mixed start adding warm water to the flour and knead it to a stiff dough.
  3.  Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For the filling-

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  1.  Wash the moong dal with water and soak it for 2 hours. After the dal is soaked drain the water and place the dal over a sieve so as to let all the water from the dal to drain out.
  2.  Now transfer the dal to a grinder along with the ginger and the green chili and grind them together to make a fine paste.
  3.  Heat up some oil in a kadhai and add the heeng and jeera to it.
  4.  Add the ground moong dal and cook it well. Keep mixing the dal continuously and cook it on a low flame. Now add the dhaniya powder, red chili powder, garam masala, amchur powder and salt to the dal and mix really well.
  5.  Your stuffing is ready.

For the samosa-

  •  Divide the flour into small balls and roll them into an oval shape. Cut the rolled dough in such a way that you have two semi-circles. Roll the flour to make a cone shape and secure the ends by sticking them together with the help of a little bit of water.
  •  Now fill the cone with 1 tsp. of the moong dal filling and secure the open edges by pressing them together.
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  •  Repeat the procedure with all the dough and filling.
  •  Once all the samosas are ready, it’s time to fry them.
  •  In a kadhai heat up some oil to fry the samosas. When the oil is hot enough start placing the samosas in the hot oil. Cook the samosas on a medium flame till they are golden brown in colour.
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  •  Once cooked take them out on a kitchen towel. Make sure to cook the samosas in small batches and not cooking all at one time.
  •  Your mini moong dal samosas are ready to be served. You can eat them fresh and can also store them (once they have cooled down) in an airtight container for 3-4 days in a cool place.
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