Moong Dal Samosa

Instructions

1. 1

   Prepare the Moong Dal Filling

   • Wash the yellow moong dal thoroughly and soak it in ample water for at least 2 hours.
   • Drain the water completely using a colander. Transfer the soaked dal to a grinder and pulse a few times to get a coarse, crumbly paste. Do not add any water while grinding.
   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Add hing, followed by the coarsely crushed fennel and coriander seeds. Sauté for 30 seconds until fragrant.
   • Add the ground dal paste to the pan. Cook on low-medium heat for 10-12 minutes, stirring continuously to break up any lumps. The goal is to roast the dal until it's dry.
   • Stir in the besan, turmeric powder, red chili powder, and 1 tsp of salt. Mix well and continue to roast for another 5-7 minutes until the mixture is dry, aromatic, and resembles coarse sand. The raw smell of dal and besan should be gone.
   • Turn off the heat. Add the amchur, garam masala, and optional sugar. Mix everything well and transfer the filling to a plate to cool down completely.
2. 2

   Prepare and Rest the Dough

   • In a large mixing bowl, combine the maida, ajwain, and 0.75 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour for 3-4 minutes. This process, called 'moyan', is crucial for a flaky crust. The mixture should resemble breadcrumbs and hold its shape when pressed in your fist.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead, and avoid making the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. 3

   Shape the Samosas

   • After resting, knead the dough for one more minute until it's smooth.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long and 4 inches wide. It should not be too thick or too thin.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Form a cone by bringing the two ends of the straight edge together, overlapping them slightly. Press firmly to seal the seam.
   • Hold the cone in your hand and fill it with 1.5 to 2 tablespoons of the cooled moong dal filling. Gently press the filling down, but do not overfill.
   • Apply a little water on the inner rim of the cone's opening. Pinch the open edges together firmly to seal the samosa. Ensure there are no gaps.
   • Repeat the process with the remaining dough and filling to make 16 samosas.
4. 4

   Fry the Samosas to Perfection

   • Heat the oil for deep frying in a kadai or deep pan over a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should take a few seconds to rise to the surface.
   • Carefully slide 4-5 samosas into the oil. Do not overcrowd the pan. Fry on a consistent low heat for 12-15 minutes, turning them occasionally.
   • Frying on low heat is the secret to a crispy, non-greasy, and blister-free crust. Be patient during this step.
   • Once the samosas are firm and a pale golden color, increase the heat to medium. Fry for another 2-3 minutes until they are golden brown and crisp all over.
   • Using a slotted spoon, remove the samosas from the oil and drain them on a wire rack or paper towels to remove excess oil.
   • Serve hot with green chutney or tamarind chutney.