Fry

Lentil Stuffed Samosas

September 22, 2013
Author Notes

A traditional recipe from a little town in India but I have never met anyone who hasn't loved it. I have globalized it a bit by letting you use any kind of lentil you like and any wrapper to use. Rice wraps, wheat wraps or phyllo, baked instead of fried, yes it won't be authentic but still delicious. —kulsum Kunwa

  • Makes 10-12
Ingredients
  • Dal filling
  • 1 cup split moong dal/split pigeon pea or any lentil
  • 1/2 cup spring onions, chopped along with the greens
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder, preferably freshly roasted and ground cumin seeds
  • 1 teaspoon Indian red chili powder
  • 1 serrano chili or to heat preference
  • Salt to taste
  • For Wrapping
  • 4 spring roll wrapper sheets (mine where square which I cut into 3 inch rectangles)
  • 1/4 cup wheat flour
  • 3 tablespoons water
In This Recipe
Directions
  1. Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside.
  2. Mix the wheat flour with the water. This is what will act as a glue to stick together the pastry. Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn't dry out.
  3. Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone. Fill about 2 tbsp of filling into the triangle and pressing it down with your finger.
  4. Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal. It’s important that the samosa is completely sealed so oil doesn't seep into the filling while frying. If you see any openings close it with the glue mixture.
  5. Heat oil in a wok and drop the triangles in it. They are done when light golden brown. Serve with lemon wedges or ketchup.
  6. They freeze extremely well. So you can make in bulk and keep it in deep freezer and fry them in oil right out of the freezer.

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Freelance food photographer, food writer and recipe developer based in Kuwait. I'm passionate about familiarizing people with Indian cuisine through modern and contemporary take on Indian food on my blog Journey Kitchen.