Lentil Samosas
The history of samosas stretches far back – originating from Persia, but becoming a true culinary icon in India. Among the vegetarian versions, lentil samosa is one of the most exciting: filling, protein-rich, and full of aromatic spices. As the pastry crackles under your teeth, the fragrant lentil filling provides warmth and a distinctive flavour experience. This dish is an ideal choice for gatherings with friends, as an appetizer, or even as a main course. The filling should not be too wet – let it cool and thicken. To make it special, you can mix in a pinch of chili powder or a little fresh lime juice to liven up the flavour.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Peel and dice the potatoes, then cook until tender. Also, cook the lentils if you are not using canned ones. Mash both, but leave some chunky pieces for a better texture.
2
In a skillet, heat 2 tablespoons of oil, then sauté the finely chopped onion and crushed garlic until translucent. When translucent, add the spices: cumin, coriander, turmeric, and salt.
3
Stir in the mashed potatoes and cooked lentils. Mix well, then let it cool completely to prevent the pastry from getting soggy.
4
Cut the samosa pastry sheets or puff pastry into long strips. Spoon a portion of the filling onto the edge, then fold into a triangle shape, sealing the edges tightly with water.
5
In a deep skillet or saucepan, heat the oil for frying over medium heat. To check the temperature, drop in a small piece of pastry – if it sizzles, it's ready.
6
Fry the samosas until golden brown on each side, about 2-3 minutes per side. Do not overcrowd the pan to ensure even cooking.
7
Remove the fried samosas to a paper towel-lined plate to absorb excess oil. Serve warm – delicious even without dipping sauce!
8
Tip: If you are looking for a healthier option, you can bake the samosas in the oven at 400°F (200°C) on a baking sheet lined with parchment paper, brushed with a little oil, for 25-30 minutes.
