Moong Dal Samosa Recipe (2024)

Published: Nov 9, 2020 | Modified: Mar 9, 2022 by Hina Gujral

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Moong Dal Samosa is a vegetarian and vegan Indian snack. This bite-size samosa is stuffed with a unique dal filling. They are the perfect pre-make snack for the Indian festival celebration. Be sure to watch the video!

Dal Samosais dedicated to my childhood memories of festive snacks and food.

I was born and brought up in the small town of Uttarakhand, which was part of Uttar Pradesh earlier, where every lady is an expert in making tea-time snacks, chips, sweetmeats at home.

As a kid, I used to help my mom in making all the Holi and Diwali Snacks.

Today, I prefer making a large batch of homemade dry snacks such as mathri, dal samosa, kachori, or roasted dry fruits on festive occasions because nothing beats the joy of sharing homemade snacks with family and friends.

My Tried & True Tips

Dal Samosa Dough: Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like dal samosa. Both (flour and oil), when combined, must look like bread crumbs.

Next, add only one tablespoon of ice-cold water at a time to bind the dough. Again, we want a stiff dough and not a soft one. Finally, knead the dough for 5 – 10 minutes.

Rest the dough covered at room temperature for at least 30 minutes. Resting is essential for the samosa dough.

After 30 minutes, again knead the dough for 5 – 10 minutes. This time, it will become a bit soft and pliable.

Dal Samosa Filling:Many moong dal samosa recipes talk about using fresh moong dal for the filling, soak the moong dal, then drain and grind with masalas.

Our family secret is using moong dal namkeen for the purpose. It saves a lot of time, adds much more flavor to the filling, and super easy to handle.

Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.

Perfect Colour: Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.

Make sure to seal the edges of the samosa very nicely. They tend to open while frying, and even if one samosa opens, it will spoil the entire batch of oil.

Watch Dal Samosa Video

Serving Suggestion

Dal Samosa is a delicious and fulfilling, bite-size snack or finger food that does not require side dishes.

You can serve moong dal samosa as a snack with mint chutney or any other sweet and spicy sauce.

Storing Suggestion

Store dal samosa at room temperature in an airtight container for 10 – 20 days. It remains fresh and crisp. But make sure that the storage container is airtight and moisture-free. They are a fantastic dry snack to carry around while traveling or pack in the office lunchbox.

How To Air Fry Dal Samosa

Before air-frying, brush each piece of samosa with flavorless oil. Air-fry at 180-degree celsius for 20 – 30 minutes.

But let me warn you, the baked or air-fried samosa color might not be the same as the deep-fried one. Also, they might be a little less crisp.

Samosa is an indulgent Indian snack. Hence, it tastes best when deep-fried conventionally.

More Festive Snack Recipes

Dahi Vada Chaat

Cheese Rava Cutlet

Nimki (Savory Crackers)

Matar Kachori

Papdi Chaat

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Moong Dal Samosa Recipe

Moong Dal Samosa is a vegetarian and vegan Indian snack. Learn how to make the mini dal samosa in a few simple steps.

5 from 2 votes

Print Pin Rate

Course: Snack

Cuisine: Indian

Ingredients

For Samosa Dough:

▢ 1 Cup all-purpose flour (maida)
▢ ¼ Cup refined oil
▢ Salt to taste
▢ ¼ Cup ice cold water

For Samosa Filling

▢ 1 Cup Moong Dal Namkeen
▢ ¼ teaspoom Asafoetida (hing)
▢ 1 teaspoon cumin powder (jeera powder)
▢ 1 teaspoon Chaat Masala
▢ 1 teaspoon red chili powder
▢ 1 teaspoon mango powder (amchur)
▢ Salt to taste
▢ 1 teaspoon kasuri methi (dried fenugreek leaves)
▢ 1 teaspoon fennel seeds (sabut saunf)
▢ 1 tablespoon corn flour
▢ oil for deep-frying

Instructions

How To Make Samosa Dough:

Combine flour and oil. Rub in oil with your fingers into the flour. Mix in salt. Knead the flour with ice cold water for 5 – 10 minutes. The dough should be firm and not moist or soft. Cover the dough with the moist muslin cloth and keep it aside for 30 minutes.
After 30 minutes, again knead the dough for 5 – 10 minutes. This time it will be soft and pliable.

How To Make Samosa Filling:

To prepare the filling, combine moong dal mixture, salt, and spices in a pan.
Dry roast for 3 – 4 minutes or till the aroma of spices is released. Turn off the heat. Grind the filling to a coarse powder. Transfer to a bowl and set aside.

How To Make Samosa:

Combine cornflour with 2 tablespoons of water and make a thick paste.
Make small sized balls (like Poori) of the entire dough.
Grease rolling pin with little oil and roll out each ball into small size circular shape like Poori.
Cut the disc into 2 equal parts with the knife in the shape of half moon.
Take one part and stick it from the corners with the help of water and cornflour mix forming a cone shape. Fill this cone with 1 teaspoon of moong dal filling.
After filling the cone with the mixture, apply cornflour mix with fingers on the edges and seal both the corners. Press the corners with hands gently and close the corners.
Prepare all the other samosas in the same manner and keep them on a plate.

How To Deep-Fry Samosa:

To fry samosa, heat oil for deep frying in a heavy bottomed pan.
To test, if the oil is hot enough add one samosa first, if it comes to the surface and starts turning golden, oil is ready, also you can be assured about the sealing of the samosa.
Put samosa in small batches into the hot oil and fry the samosas on the medium flame till they turncolour. Take them out of the pan and keep them on the plate. Fry all the other samosas in the same manner.
To increase the shelf life store in a clean airtight container at room temperature.

Recipe Notes:

Rest the doughcovered at room temperature for at least 30 minutes.
Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.
Also, make sure oil is heated at a high temperature, and while adding samosa reduce the flame to low.

Nutrition

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