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Kitchen Mai

Baked mini dal samosas

5 from 1 vote
A guilt free samosa recipe!
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Prep Time 20 minutes
Cook Time 20 minutes
Soak time 1 hour
Total Time 40 minutes
Servings: 4
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the samosa pastry (dough)
  • 2 cups whole wheat flour
  • 2 tbsp oil
  • 1 tsp carom seeds (ajwain)
  • 1 tsp salt
  • water to knead the dough
For the samosa stuffing
  • 1/2 cup split and skinless moong beans (moong dal)
  • 2 cups gram flour (besan)
  • 3 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 2 tbsp fennel seeds (snauf)
  • 2 tbsp dry mango powder (amchur powder)
  • 2 tbsp pink salt
  • 2 tbsp black peppercorns
  • 1 tbsp jaggery
  • 2 tbsp peanuts
  • 5-6 kashmiri red chillis
  • 2 cloves
  • 2 cardamoms
  • salt to taste
For the green chutney
  • 1 cup fresh coriander leaves roughly chopped
  • 1 inch ginger roughly chopped
  • 5 cloves garlic roughly chopped
  • 1 tbsp lemon juice
  • 4-5 fresh green chillies
  • pink salt to taste
  • water

Method
 

Preparing the dough
  1. Mix the flour with salt, carom seeds and the oil
  2. The flour should be able to hold it's shape (when tightly held in your palm) after it is  mixed with oil
  3. Knead a tight dough by gradually adding water
  4. Cover the dough and keep it aside for 30 minutes
The samosa stuffing
  1. Wash throughly and soak the moong dal in water for an hour
  2. To a grinding jar add the cumin seeds, coriander seeds, fennel seeds, kashmiri chillies, black peppercorns, clove, cardamom, pink salt, 3-4 tablespoons gram flour and grind it to a coarse powder
  3. Heat a pan and add the peanuts, fresh spice mix and the the remaining gram flour
  4. Roast on low heat until the gram flour turns fragrant 
  5. Add the drained dal and continue roasting until it changes colour
    "Baked mini dal samosas - www.kitchenmai.com"
  6. Add the jaggery, pink salt, amchur powder and cook until the jaggery completely melts
  7. Remove from flame and cool completely
Making the samosas
  1. Divide the dough into lime sized balls. You should be able to make 10-12 of them
  2. Roll out a 6 centimeter disc from the dough ball and cut it into semi circles
  3. Roll and flatten the semi circle once again 
  4. Apply some water on the outside diameter (base)
  5. Overlap one side of the base on to the other so as to form a cone. The water applied on the diameter will help it stick and form a cone
  6. Fill two teaspoons of the spiced dal stuffing in the cone
  7. Make a small pleat in the centre of the curved side and stick it to the base. Now seal the left and right sides to form the samosa 
    "Baked mini dal samosas - www.kitchenmai.com"
  8. Once all samosas are shaped, line them on a baking tray and put them in a pre-heated oven at 200 degrees C, for 10 minutes
    "Baked mini dal samosas - www.kitchenmai.com"
  9. Remove them, brush a little oil on them and bake again for 10 minutes
  10. Remove and serve the baked mini dal samosas with ketchup and/or green chutney
    "Baked mini dal samosas - www.kitchenmai.com"
Coriander-mint chutney (green chutney)
  1. Put all ingredients under for the chutney in a mixer-grinder and make a smooth paste 
  2. Add water so that the chutney is neither too thick or too runny
  3. Enjoy with the samosas!

Notes

  • If you are a beginner, use only a teaspoon of the filling for the samosa. This will aid you in shaping them
  • The kashmiri chillis are for the colour and not heat
  • Oil is brushed on the samosas mid-way to give them a brown colour. This is optional
  • You could also use ghee to knead the dough
  • You could fry these samosas too. Traditionally, that is how its made
  • tbsp - tablespoon
  • tsp - teaspoon