Mini samosa is a very salty and tempting snack. They’re great served with tea!

Ingredients

1 cup all purpose flour

1 cup moong dal – soaked for 6-8 hrs and grind

1 tsp red chilly powder

1 tsp chaat masala

1 tsp garam masala

1 tsp amchoor masala

Salt to taste

½ tsp hing

½ tsp cumin powder

Oil for frying

Method

Take a pan and put at slow heat and add about 2 tsp oil. Add hing and wait for about 30 seconds. Now, add the dal and mix for about for 8 to 10 minutes. Add red chilly, salt, chaat masala, garam masala, cumin powder, and amchoor powder. Mix and keep aside.

Make a dough, take a bowl and add flour, salt, and ⅓ cup oil. Mix and make a hard dough with water. Now, separate the dough into equal sized pieces.

Take one piece of dough and roll like a chapati (4-5 inch diameter). It should not be too thin or too thick. Cut in half to make two semicircles. Fold like a cone and stick the ends together by applying some water on the edges for binding. Stuff with about 2 tsp of dal or as you like and bind the edges by applying some water. Make sure they are bound well or oil may seep in when frying.

Let the samosas dry for about 4-5 hours. Start the stove at medium heat and use either a fry pan or if you have one, a deep fryer. When the oil is heated, reduce the heat and fry the samosas until golden. Make all samosas in the same manner.

Your samosas are ready to eat. Keep in an airtight container (last about 1 week).