Baked Mung Dal Samosas and 12 Vegan Holi Recipes. Glutenfree Soyfree Options

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What better day to whip up some Samosas than Holi! Holi, the festival of colors, falls on March 17 this year. The festival has several mythological stories behind it and celebrated is different ways in parts on India. Most celebrations involve a bonfire and playing with colors, dry or wet, loosening of the norms. Over the years, the meaning and the reasons to celebrate have been forgotten and twisted up. 

This year, let us celebrate this festival to celebrate family and friends, healthy food, celebrate life, human or animal and make these plant based goodies!


Samosas are a very popular snack in India too, and there are several variations that are available. These pretty pastries on today's post are filled with Mung dal and peas spiced with fennel and coriander. The pastry dough has whole wheat and semolina and is Baked. You can also deep fry these at medium high temperature. 


Fill them with Samosa potatoes and bake. You can also bake the wrappers into Mathri/Crackers. Roll them out. Cut up into squares and bake. 





What are your favorite Indian snacks? Did you see the new Zouq snack products - the golden lentils, curry crunch. I was like what the.. all that is just different forms of Indian Chivda packaged up and renamed a bit. and Vegnews and everyone picked it up! Ha!

Steps:
Dry roast the fennel and coriander seeds. 



Grind the seeds. In the same pan, add oil and heat on medium heat. Add the ground seeds, turmeric, cayenne and coriander powder and cook for a minute.




Add the soaked mung dal and cook for 5 minutes. Add peas and continue to cook until dry. 



Knead the dough and let rest for 10 minutes. Then roll out small balls into circles. Cut the circles into halfs.




Fold the edges of the half circle and seal with water. fill the cone with the filling and seal the bottom with water. 




Make all the samosas. 




Bake or fry and serve with chutneys.




Baked Mung Dal Samosas. - Savory Pastries filled with spiced yellow lentils.

Allergen Information: Free of dairy, egg, corn, soy, yeast. Use a gf pastry dough to make these gluten-free.
Makes 8 to 10
Ingredients:
Filling:
1/2 cup Mung dal (Split Moong Bean) also called petite yellow lentils
2 tsp fennel seeds
2 tsp coriander seeds
a generous pinch of asafetida(hing)
1/2 tsp each of garam masala, cayenne powder, coriander powder, turmeric, salt
2 tsp oil
3 cloves of garlic, minced
1 Tbsp ginger minced
1/4 cup peas, frozen or fresh

Wrapper:

1/2 cup whole wheat flour
1/4 cup unbleached white flour
1 Tablespoon semolina
1 Tablespoon cornstarch
1/2 tsp salt
a generous pinch of baking soda
a generous dash of black pepper
1/4 tsp ajwain (carom seeds) or cumin seeds
2 tsp olive oil
1/4 cup + 1 Tbsp water

Method:

Filling:
Wash the mung dal. Soak the Mung Dal in hot water for an hour. (heat up 1 cup water to a good hot state. Add to the bowl with the washed mung dal and let sit for an hour).
In a pan, dry roast the fennel seeds and coriander seeds on medium heat for 2 minutes.
Cool and blend with the garam masala, cayenne, coriander powder, turmeric, salt and asafetida into a coarse mixture.
In a pan, add oil and heat on medium heat. Add the garlic and ginger and cook for 2 minutes or until garlic is golden.
Add the ground spices and cook for half a minute.
Drain and add the mung dal and mix well. Reduce heat to low-medium.
Add 2 Tbsp water, mix, cover and cook for 5 minutes.
Add in the peas, mix in, cover and cook for another 4 minutes. Taste and adjust salt and spice.

Wrapper:

In a bowl, add the flours, starch, semolina, salt, baking soda, carom seeds and black pepper and whisk well. Add the oil and mix to form crumbs. Add 1/4 cup water and knead. Add more water if needed, and knead into a smooth dough (not too soft, not too stiff).
Let the dough sit covered by a towel for 10 minutes.
Make small balls and roll it out to 5 to 6 inch rounds. Cut the round into half circles.
Take one half circle, fold and make a cone. Apply water on the edges to join. Fill the cone with 1-2 Tbsp of the filling. Seal the bottom using water. Here is a video.
Keep the samosas covered until all are ready to bake.
Pre-heat the oven to 400 degrees F. Brush a little oil on the samosas. Bake for 20-25 minutes.
Serve with cilantro chutney and date tamarind chutney.

Variations: Use other fillings like Samosa potatoes. other lentils cooked with indian spices, berbere spiced lentils.



Other Savories to make for Holi.


Butternut Rosemary Onion Crackers.


Butternut Squash Rosemary Onion Crackers


Cooked Chickpea Crackers. GF





Potato Rice Paare. GF Baked





Chivda - Crunchy Snacks with puffed grains, roasted nuts/chickpeas/lentils and dried fruit.




Drinks:


Thandai - Spiced Almond milk drink





Mango Lassi - Mango Yogurt Smoothie





Sweets:


Kesar Peda - Saffron Infused almond cookie fudge GF





Gulab Jamun - doughnuts soaked in cardamom syrup. Regular and Gluten-free versions





Rajgira Burfi - Amaranth Coconut burfi.  GF






Apple Jalebi with Rabri - Sweet Apple fritters with saffron cream





Besan Laddoo - Sweet chickpea flour balls GF





Kesar Kulfi - Saffron Infused Ice cream GF





Choorma - Oil-free Wheat crumble





For more Vegan Sweets like Rasmalai, Rasgulla, Mysore Pak, Sandesh, buy my Ebook here. 


Vegan Diwali Sweets Ebook

Happy Holi!



16 comments:

  1. is it time for holi already? these looks great! i love the picture when they look like little pockets ;)

    ReplyDelete
  2. I love all of your recipes - they always make my mouth water and I can't wait to try your latest samosas :) Trying your mango chutney as a side tonight along with some homemade Eggplant Dhal! :)

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  3. wow.. explained from very basic and with images.. i love your site.. will try this and share my experience

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  4. Those samosas look so so good! The little shapes cone shapes are adorable too. I'd love to try some of your crackers as well. Happy Holi! (If that's what you say...)

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  5. These recipes are awesome! I would like to try the samosas but don't have access to semolina flour...is there something I can substitute? Thanks

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  6. I love samosas but always feel guilty about eating them. Baking I can handle! Beautiful.

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  7. Love your blog!!

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  8. Your article is very helpful thank you very much for sharing .

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  9. I love Indian food and one of my favorite deserts is the rice pudding, could you post the recipe? Thanks
    Carmenzaldivar11@gmail.com

    ReplyDelete
  10. Made these today, half with potato filling and half with the dal--they were both great, though my family thought the potato ones were best.

    ReplyDelete
    Replies
    1. i don't blame them. i love potato samosas too. :) the dal ones are amazing dripping with tamarind date chutney

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  11. What a great recipe - samosas are an all time favorite of mine. Can you provide a GF recipe for the pastry? Thank you.

    ReplyDelete
    Replies
    1. you can try this gf potsticker wrapper http://www.veganricha.com/2014/03/gluten-free-potstickers-with-tempeh-and.html . or use any gf flour blend + xanthan gum and try.

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  12. I boiled the mung dal for 1 hr but they turned to sludge. When I tried to drain & rinse them I lost half of the quantity down the drain! Why might that be? :-(

    ReplyDelete
    Replies
    1. you have to just soak them. Add enough heated up water in the bowl to about and inch above the mung dal and let sit for an hour. if you cook it, the dal will get cooked and hence the sludge. the sludge can be made int oa mung dal soup like this one http://www.veganricha.com/2013/07/split-mung-bean-stew-yellow-mung-dal.html
      i'll update the instructiont to be more clear.

      Delete

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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