We all have eaten potato-filled samosas many times, so why not try something different this time? Apart from potatoes filling, people are trying many different types of fillings to prepare this delicious and spicy Indian snack. If you are tired of eating those traditional aloo samosas, let’s prepare moong dal filling to give an extremely ultimate taste to this snack option.

Moong dal samosa recipe is quite easier and simple to make, just like other fillings. The mixture of moong dal and lots of spices makes this one of the best snack ideas for every party and occasion. If you are a tea lover, this can be your favorite tea time snack. Moreover, the best time to enjoy these crispy, spicy, and tasty is the rainy season. Nothing can be compared with hot samosas and hot tea when it’s raining outside.

Moong dal samosa is a perfect balance of spices and full of flavor, and will surely be loved by those who want something crunchy and flavorful at everyday evening teatime. Just prepare them in advance and store in the refrigerator, now no need to worry even if some unexpected guests arrive at your home.

Moong dal samosa recipe

Let’s start preparing this popular Indian snack with moong dal filling and serve your guests this new snack recipe at the next tea party at your home.

Moong Dal Samosa
Moong Dal Samosa

Quick Stats:

  • Prep time: 30 minutes
  • Cooking time: 30 minutes
  • Servings: 12-15 samosas


For Dough

  • 1 cup of all-purpose flour
  • One-fourth cup of oil
  • Salt as per your taste
  • One-fourth cup of cold water

For Filling

  • 2 cups of moong dal (green gram), soaked
  • 1 tablespoon of oil
  • One-fourth teaspoon of asafoetida
  • 1 teaspoon of cumin powder
  • 1 teaspoon of chaat masala
  • 1 teaspoon of red chili powder
  • 1 teaspoon of mango powder
  • Salt as per the taste
  • 1 teaspoon of dried fenugreek leaves
  • 1 teaspoon of fennel seeds
  • 1 tablespoon of corn flour
  • Oil for deep frying

Method to Prepare:

Make Samosa Dough

  • Take a large bowl and add all-purpose flour, salt, and oil in it. Now, mix oil into the flour using your fingers. To knead the dough, add cold water slowly in the flour as it is required and knead it for 5-7 minutes or until it turns smooth and soft. Cover it with a moist muslin cloth and keep the bowl aside for 30 minutes.
  • After 30 minutes, knead it again for 5 minutes, it will become softer and flexible than before.

Make Filling

  • Take the soaked moong dal and grind it coarsely.
  • Take a pan and heat oil in it. Then, add cumin seeds and asafoetida and when you notice that cumin seeds start spluttering, add the grinded moong dal, chaat masala, red chili powder, salt, dried fenugreek leaves, and fennel seeds. Mix all ingredients well and sauté over low heat for 5-6 minutes or until the mixture is fried properly.
  • Once it is done, take the mixture off the heat and transfer it to a bowl and let the mixture cool.

Make Samosa

  • Take a small bowl and add cornflour and 2 tablespoons of water in order to make a thick paste.
  • Make small balls of the samosa dough and roll each ball into small size circles, something like poori. To prevent the dough from sticking to the surface, grease the rolling pin and balls with a little oil.
  • Now, cut each circle into two equal parts using a knife, something in the shape like a half moon.
  • Take one part of the circle and put the cornflour mixture on the corners of this part with the help of a finger and make a cone shape by sticking the corners.
  • Take one tablespoon of moong dal filling and put in the cone. Then, seal the remaining edges of the samosa and press it with fingers to close it perfectly.
  • Prepare all other samosas in the same way and keep them aside.
  • To fry the samosas, take a large and deep saucepan and add oil in it so that your prepared samosas can easily be fried.
  • Heat the oil and once it is hot enough, add the number of samosas in the pan that you can fry easily in it.
  • Turn them occasionally and fry them until they turn golden. When they are done, keep the fried samosas on the plate and add another batch in the pan to fry.
  • Serve them hot with any kind of chutney or tomato sauce.

Quick Tip:

  • You can make as many samosas as you want and refrigerate them in the airtight container. Just keep it out of the refrigerator 15 minutes prior to frying them.
  • Make sure to seal the corners of each samosa perfectly, otherwise, it may open while frying, and the filling will come out that may spoil the whole batch of the samosa. 

Nutritional Value (Per samosa):

  • Calories: 85kcal
  • Fat: 5g
  • Carbohydrates: 9g
  • Protein: 1g
  • Fiber: 1g

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Final Words

If you are a big fan of crispy and spicy samosas and love to have them with hot tea, you must not miss trying this new moong dal samosa recipe to binge your weekend evening snack time. Store and fry them whenever you crave eating something tangy and hot.