1/2 cup KKG Kumaran moong dhall

1 cup maida

1/2 tsp salt

1/2 tsp carom seeds

2 tbsp ghee

1/2 cup water


For the filling


1 tbsp oil

1/8 tsp hing

1 tsp cumin seeds

1/2 tsp salt

1 tsp garam masala

1 tsp red chili powder

2 tsp coriander powder

1 tsp Aniseeds powder

1 1/2 tsp mango powder


Making Moong Dal Samosa

  1. Take a bowl and soak KKG Kumaran moong dhall for about 4 hours.

  2. After it has completely soaked, grind it to make a paste.

  3. Sieve maida in another bowl and add salt and carom seeds.

  4. Pour some ghee and mix well.

  5. Prepare a dough of the mix using your hands and adding some water.

  6. Leave it covered for 30 minutes.

Prepare the filling:

  1. Take oil on a pan. Add hing and cumin seeds. Saute them well.
  2. Now add the KKG Kumaran moong dhall paste to the pan and mix a bit.
  3. Add salt, garam masala, red chilli powder, coriander powder, saunf powder and mango powder to the paste. Mix and saute them thoroughly till the mix turns golden brown.
  4. Now take the dough and make small, round covers for the filling from it. Cut it from the middle in two parts, making D-shaped covers.
  5. Apply water on the opposite corners of the cover and fold them, leaving the bottom hollow to fill the stuffing.
  6. Put the KKG Kumaran moong dhall mixture inside the cover and close it.
  7. Take oil in a pan and deep fry the samosas until golden brown.
  8. Serve hot and crispy.

Key Ingredients:

KKG Kumaran moong dhall, maida, salt, ajwain, ghee, water, oil, hing, cumin seeds, salt, garam masala, red chilli powder, coriander powder, saunf powder, mango powder

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