Ingredients

• 2 cups - all purpose flour (maida)
• 1 cup - vegetable oil
• Salt (depending upon the taste)
• 1/2 cup - Moong dal (soaked 6-8 hrs in plenty of water with baking soda)
• 1 tbsp - red chilli powder
• 1 tbsp - garam masala
• 1 tbsp - coriander powder
• 1 tbsp - salt
• 1 tbsp - amchur
• 3-4 pinches - asafoetida powder
• 1 tbsp - cumin seeds
• Vegetable oil for frying

How to Make Mini Samosa

• Filling mixture:
• Grind the moong dal with minimum quantity of water.
• Add oil in heavy pan. Add cumin seeds, asafoetida powder and dal paste. Saute.
• Add salt, garam masala, coriander powder, chilli powder and amchur powder.
• Stir it until the mixture dries very well.
• Preparation for dough:
• Sieve all purpose flour, add salt.
• Add vegetable oil and mix it very well.
• Then add small quantity of water and make a smooth dough.
• Make small round rolls with dough.
• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Put some water along the diameter.
• Join and press together to make a cone.
• Method:
• Place a tbsp of filling in the cone and seal third side as above. Make five to six.
• Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the mini samosas will turn out oily and soggy.
• Drain and serve hot with green chutneys.