Last year same time I had prepared around 6-7 sweets and savouries for our Diwali here in Germany. Best part which I loved was 5 days before I had started with my preparations and on the day of Diwali I distributed among so many families and many many bachelors here those sweets, that gave me an inner feeling of satisfaction and happiness having give everyone a plate full of these. But at that time I din't have this blog. Hence din't bother to click photos. Hope this time I'll click all those which I missed and update here with pictures all the recipes. Today I share a new recipe which I learnt from Nishamadhulika that is moong dal mini samosa. I have altered the basic recipe a bit with minor addition of cashewnuts and dry grapes in the filling. They are so delicious that you can't just stop munching one. Almost similar to Haldirams mini Samosa. Or I would say much more as it is homemade. Here goes the recipe without much delay.
Makes 42 mini samosas without any filling or dough balls left out.
Moong dal/Split skinned green gram-1 cup
All purpose flour-2 1/2 cups
Ajwain/Carrom seeds-1/4 tsp.
Cumin seeds-1 tsp.
Hing/Asafoetida- a pinch
Red chilly powder-1/2 tsp.
Garam masala-1/2 tsp.
Turmeric powder-1/2 tsp.
Coriander powder-2 tsp.
Aamchur powder/Dry mango powder-1/2 tsp.
Ginger-1'' piece grated
Oil-3 tbsp. + to deep fry samosas
Water-3/4 cup to prepare dough.
Salt to taste
- In a pan add all purpose flour, salt to taste and ghee.
- Mix well till they are crumbly in texture.
- Add water little by little and prepare a stiff dough.
- Soak moong dal in enough water after washing them under running water.Drain well after 1 hour of soaking.
- Grind to a coarse paste without adding any water.
- In a pan add 2 tbsp. oil and when hot add cumin seeds, fennel seeds.
- As they crackle add cashewnuts, raisins, and saute well.
- Then add the ground moong dal paste to it.
- Saute for a while and then add coriander powder, red chilly powder, turmeric powder,garam masala, aamchur powder,salt to taste and saute well.
- Keep sauteing and mixing so that mixture is not burnt. Do this on a medium flame. Do not worry if it forms small lumps.
- Keep mixing further and at one point they will from coarse powder. Till then you should saute to avoid any watery content. If it exists the samosas won't have long shelf life and will be spoilt sooner.This process may take around 45-50 mins.
- Now after 2 hours of resting the dough, prepare small round balls of the dough and keep aside covering. Smear very little oil on top of these balls to avoid drying out.
- Take one ball, roll out into a 3 inch diameter medium thick disc
- Cut it into half through the diameter.
- Take one half cut portion. Apply a drop of water on the edge of the cut portion (through the diameter).
- As shown in the pic merge the edges to form a cone.
- Seal the edge to avoid any filling coming out when frying in oil.
- Add the filling into the cone.
- Apply again a drop of water on the edges to seal the cone to for a small triangular shaped mini samosa.
- Prepare similar samosa with other half portion of the disc that was cut.
- Add oil in a deep pan and heat it. When hot add samosas to it.
- Deep fry in a low to medium flame to avoid it from becoming brown soon.
- Fry till they turn golden and almost all the bubbles coming reduce.
- Remove them using a slotted ladle and place them on a kitchen towel.
- Do not fry in very hot oil as that may not make the mini samosas crisp. Do fry them in a low to medium heat.
- Allow the dough to rest before preparing the samosas atleast for 30-40 minutes. I let them rest for 2 hours.
- Do take enough care that filling is dry. Any moisture if remains may spoil the samosas if you wish to store them for a longer time.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)