Moong Samosa (Mung Bean Pastry)

These samosas skip the usual potato filling and go with spiced mung beans instead, which gives them a lighter, nuttier bite. The filling gets its depth from an Indian spice lineup that includes asafetida, black mustard seeds, garam masala, grated ginger, and amchur (green mango powder) for a sour, tangy kick.

The presoaked beans cook covered for just 10 minutes with the spice-onion base until tender. Fresh cilantro goes in at the end. Each portion fills a pastry half-moon folded into a cone, sealed with water, and deep-fried in hot ghee until crisp and golden brown on both sides.

Frying in ghee instead of oil gives the pastry shell a richer, more buttery flavor and a distinct crunch.

Kitchen Tips

• Soak the mung beans for at least 4 hours before cooking. Unsoaked beans won’t cook through in 10 minutes.
• Keep the ghee hot and consistent. If the temperature drops, the samosas absorb fat and turn greasy instead of crisp.
• Fry only 4 at a time to avoid crowding and keep the temperature steady.
• Seal the pastry edges well with water and press firmly. A loose seal will open during frying and let oil into the filling.

Variations

• Use a mix of mung beans and split peas for a heartier filling.
• Serve with tamarind chutney or green cilantro-mint chutney for dipping.
• Bake at 400°F (200°C) for 20-25 minutes instead of frying for a lighter version.