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Diwali Offers

Moong Dal Mini Samosa

Moong Dal Mini Samosas are perfect little bites for the festive season. These samosas are made from the packaged Moong Dal Namkeen with the addition of a few spices to add to the flavors of this quick samosa. During Diwali, Mini Samosa can be prepared well in advance and stored in an airtight container at room temperature. KitchenAid Stand Mixer has been used to bind the dough for Samosa.


INGREDIENTS: For Samosa Dough

– All-Purpose Flour (maida): 1-1/4 cup
– Ghee: 1/4 cup
– Salt: to taste
– Kasuri Methi (optional): 2 teaspoon
– Carom Seeds or Ajwain: 2 teaspoon
– Lukewarm Water (to bind the dough): 1/2 cup


INGREDIENTS: For Moong Dal Filling:

– Moong Dal Namkeen (readymade): 1/2 cup
– Asafoetida: 1 teaspoon
– Cumin: 2 teaspoon
– Coriander: 2 teaspoon
– Red Chilli: 2 teaspoon
– Mango Powder: 2 teaspoon
– Fennel: 2 teaspoon
– Pomegranate seed or Anardana: 2 teaspoon
– Chaat Masala: 2 teaspoon
– Oil (for deep frying)
– Corn Flour/ Maida: 2 teaspoon (dissolved in 2 tablespoon water, for putting samosas together)


METHOD: To Make Samosa Dough

– To make the samosa dough, first mix together the all-purpose flour with a little cooking oil in KitchenAid Stand Mixer with a dough hook attachment.

– While the dough hook is rotating, pour 1/4 Cup of lukewarm water at a time to bind the dough. When the dough is soft and pliable, cover it with a moist muslin cloth and keep aside for half an hour to rest.

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METHOD: To Prepare the Filling

– Crush the moong dal namkeen in blender until it forms a coarse powder.

– Next, dry roast all the masalas that will be used for the filling in a pan on medium. When done, mix these with the crushed namkeen, adjust the salt and seasoning as per taste and keep aside.

METHOD: To Fill the Samosa

– Now to make the samosas, heat the cooking oil in a heavy bottomed pan on medium heat for deep frying.

– Take the prepared dough and shape it into many small lemon sized balls. Roll each dough ball into small circular shapes (like chapatis).

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– Cut each circular disc into 2 equal parts with a knife in the shape of a half moon.

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– Now take one-half of the circular dough piece, and stick the corners together with the help of water and the corn flour mix, forming a cone shape. Fill this cone with 1 teaspoon of the moong dal filling.

– After filling the cone with the mixture, apply the corn flour mix again to the exposed edges and seal both the corners together by gently pressing them with the fingers.

Image 4

– Prepare the remaining half circular dough disks in a similar manner and keep them aside.

– When the oil in the pan is sufficiently hot (test by adding one samosa first which will rise to the surface), put about 3-7 samosas into it and fry them on medium flame till they turn golden brown in colour.

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– Once done, remove the samosas out of the pan and keep them on kitchen paper to drain the excess oil. Fry all the other samosas in a similar manner.

*Serve Moong Dal Mini Samosa with chutney.

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