These crispy golden samosas are filled with a delicious green gram (mung bean) mixture, making them a hearty and healthy vegetarian snack. Perfect for tea-time, parties, or as a light meal, these samosas are packed with flavor and easy to prepare. Follow this simple recipe to enjoy a homemade treat that's both crunchy and satisfying!
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In a large bowl mix flour ,salt by adding cold water gradually to form a nice rough dough.
Cut the dough into 7 balls ,and thin roll them in circular shape. Make each Dough same size as the other.
From each rolled dough randomly apple little oil,not too much and dust with some flour. Stick the dough into pairs.
Roth the pairs to form a thin layer and light fry them under low heat for 2 mins each and set the aside, to cool. You can use kitchen towels or cover them just to keep warm and not dry up.
Cut them into quarters,and later prepare the sauce that'll be use to stick together the parts , prepare the green grams altogether with the sliced spring onions, don't forget to add salt to taste.
Pocket fill them and not Overstuff them and deep fry them for 3 -4 mins under high medium heat. Serve when fresh, crispy and warm.
Dry the Filling: Make sure the green gram mixture isn't watery. A drier filling keeps the samosas crispy and prevents them from bursting while frying.
Seal Properly: Use a flour-water paste ("glue") to seal the edges tightly so the filling doesn't leak into the oil.
Don't Overstuff: Add just enough filling to close the samosa neatly. Overfilling can cause the samosa to break open during frying.
Hot Oil, Medium heat: Always preheat oil before frying, but fry the samosas on medium heat — too hot and they brown too fast outside while staying raw inside.
Freeze Smart: To make ahead, freeze uncooked samosas on a tray until solid, then transfer to a bag. Fry or bake from frozen — no thawing needed!
Can I use canned green grams instead of dried ones?
Yes! You can use canned green grams (mung beans) to save time. Just rinse and drain them well before using.
How do I prevent samosas from becoming soggy?
Make sure the filling is not too wet and that you fry the samosas in hot oil (about 170°C/340°F). Also, drain them on paper towels after frying.
How long can I store green gram samosas?
You can store cooked samosas in the fridge for up to 3 days. Reheat them in an oven or air fryer for best crispiness.
Can I freeze the samosas?
Yes! Freeze uncooked, shaped samosas on a tray, then transfer to a bag. Fry directly from frozen — just a little longer cooking time.
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