Moong Dal Mini Samosa

Sieve the maida and wheat flour, mix or rub ghee and salt into it. Knead the flour with chilled water. Cover the dough and leave it for 1/2 hour to set. Dough to make samosas is ready.

Take moong dhuli dal. Clean and wash the dal, and soak it for 2 hours. Strain the water by keeping a strainer under the bowl and leave the dal on it so that all the water gets strained away. Now wash the dal and make a paste of it by adding green chilli and ginger by adding little water to it.

Take a pan and heat oil into it. Tamper the cumin seeds, heeng in the pan and then add coriander powder, anise and dal paste. Roast the dal by stirring it with the spoon.

Put red chilli, garam masala, amchoor powder, and salt. Roast the dal till it turns brown and dry. Add crushed kasuri methi. The filler to stuff the samosa is ready.

Take a small portion of the dough, roll it out with hands in circular motion, press it and roll in into a little thick flat disc of 4 inch.

Cut the disc into 2 equal parts in the shape of half moon. Take one part and stick it from the corners with the help of water forming a cone shape.

Fill this cone with 1 tsp filler. After filling the cone with the stuffing, stick both the corners with water. Press the corners with hands gently and close the corners. prepare all the other samosas in the same manner and keep them on a plate.

Cook these samosas in air frier. First preheat the air frier at 200° for 2 mins.

Place 8-10 samosas in air frier, apply some oil with brush and cook for 8 min at 200 degree Celsius.

Now flip the samosas ,again brush some oil, now cook for 6 mins at 200 degree Celsius. Take them out of n a plate.

Serve the hot crispy samosas with coriander chutney and sweet chutney. Store the remaining samosas in an air-tight container and can be used for many days.