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Crispy, flaky pastry filled with a spicy and tangy roasted moong dal stuffing. This classic Rajasthani snack is a perfect tea-time treat, offering a delightful crunch and savory flavor in every bite.
For 4 servings
Prepare the Moong Dal Filling
Prepare and Rest the Dough
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Crispy, flaky pastry filled with a spicy and tangy roasted moong dal stuffing. This classic Rajasthani snack is a perfect tea-time treat, offering a delightful crunch and savory flavor in every bite.
This rajasthani recipe takes 80 minutes to prepare and yields 4 servings. At 615.51 calories per serving with 20.31g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas to Perfection
For a lower-calorie version, brush the assembled samosas with oil and bake at 180°C (350°F) for 20-25 minutes, or until golden and crisp. You can also air-fry them at 180°C (350°F) for 15-18 minutes.
Add 1-2 finely chopped green chilies and 1 teaspoon of grated ginger to the filling along with the spices for an extra kick of heat and flavor.
Incorporate 2 tablespoons of chopped cashews or golden raisins into the filling mixture for a delightful crunch and a hint of sweetness.
Replace half of the maida with whole wheat flour (atta) for a more fibrous and nutritious pastry. The texture will be slightly denser.
Moong dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of moong dal and whole spices like fennel and coriander provides dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This snack contains minerals like iron and magnesium from the dal and spices, which are crucial for preventing anemia, supporting nerve function, and maintaining energy levels.
This is usually due to three reasons: the dough was too soft, not enough fat (ghee) was rubbed into the flour, or the oil was too hot during frying. A stiff dough and frying on low, steady heat are key to a perfect crispy crust.
Yes. You can fully fry them and store them in an airtight container for up to 2 days. Reheat in an oven or air fryer to regain crispness. Alternatively, shape the samosas and freeze them on a tray before transferring to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
While delicious, this is a deep-fried snack and should be enjoyed in moderation. The moong dal filling is a good source of protein and fiber. To make it healthier, you can try baking or air-frying the samosas instead of deep-frying.
One serving of four samosas contains approximately 650-700 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Blisters on the crust are a sign that the frying oil was too hot. The key to a smooth, perfect crust is to slide the samosas into oil that is just warm and fry them slowly on low heat, only increasing the temperature at the very end for browning.
Yes, you can substitute up to half of the maida with whole wheat flour (atta) for a healthier version. The texture will be slightly denser and the color darker, but they will still be delicious.