1/2cupmoong dal dhulialso known as yellow split lentil, soaked overnight
1.5tablespoonsoilI used vegetable oil
1tablespooncoriander seedscrushed
2teaspoonsfennel seedscrushed
8-10peppercornscrushed
1/8teaspoonasafoetida powderalso known as hing
1/8teaspoonturmeric powder
1/4teaspoonred chili powder
1/4teaspoondry mango powderalso known as amchur
1/4teaspoongaram masala powder
saltto taste
1tablespoonchopped cashew
1tablespoonchopped raisins
samosa pastry
1.25cupsall purpose flouralso known as maida
1tablespoon+ 1 teaspoon semolinaalso known as sooji
1/3teaspoonsalt
3tablespoonsoilI used vegetable oil
1/2teaspoonajwainalso known as carom seeds
waterlittle more than 1/4 cup
oilfor frying
Instructions
Make the filling
Soak 1/2 cup dhuli moong dal overnight. Drain the water in morning and set the dal aside.
Heat oil in a pan on medium hat. Once oil is hot add hing and then add crushed coriander seeds, crushed peppercorn and crushed fennel seeds.
Cook for a minute or two, then add chopped cashews and raisins. Cook for a minute.
Add the drained moong dal to the pan and mix.
Then all the spices - garam masala powder, red chili powder, amchur and turmeric powder. Also add the salt.
Mix everything and cook on low heat for almost 10 minutes till dal softens. Dal doesn't need to be super soft. The filling for the mini samosa is now ready, set aside.
Make the samosa
Make the dough for the samosa. To a large bowl, add flour, sooji, ajwain seeds and salt. Mix till well combined.
Now add oil and mix with your fingers. Mix till the mixture appears like crumbs, the oil should be thoroughly mixed with the flour.
Now take some flour mix and press it tightly between your fingers. The dough should hold it’s shape and not crumble apart. If dough crumbles, you need to add little more oil.
Add water little by little to form a tight but smooth dough. I used little more than 1/4 cup water for this. Cover the dough and let it rest for 30 minutes.
Once the dough has rested, make a small ball from the dough and roll it into a circle of 4-5 inch. Cut the circle into 2 equal halves.
Now take one half of the circle and apple water on the straight side of the circle. Fold from one side, as shown in the picture above.
Now fold the other side bringing it on top of the first fold to form a cone.
Fill the cone with the moong dal stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.
Seal the ends of the cone applying water on the ends. Repeat with the remaining dough.
Keep the stuffed samosa covered with a cloth while you make and fill the rest of the samosas. You should get 20-25 mini samosa. Meanwhile heat oil in a kadai/wok on low-medium heat.
Once the oil is hot enough, add the prepared samosa carefully into the kadai. Fry the samosa on low heat till golden brown from both sides.
Once they have completely cooled down, store these moong dal mini samosa in an air tight container. They should stay good for 2 weeks!