Lentil Samosas

    • Prep Time
    • 10 mins
    • Cook Time
    • 40 mins
    • Yield
    • 20 samosas

This recipe for lentil samosas was inspired by a recent trip my husband and I took to India. I loved samosas before, but after being in India and tasting so many different kinds, I tried to capture some of my favorite flavors in this one.

Plus, I also cheat on the dough being used. I bought pre-made wonton wrappers, which work beautifully if you serve these as a starter, which I did. These samosas are stuffed with lentils, onions and some of my favorite spices.

They are delicious, and this is a vegetarian option, which is great for both dairy and non dairy meals. Hope you try it and like this version as much as we did. Enjoy!

 

Rate Recipe

8 Ratings

Ingredients

  • 1 1/2 cup lentils
  • kosher salt, for boiling lentils
  • 3 bay leaves
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 onion, diced
  • salt and pepper to taste
  • 20 wonton squares
  • oil for frying

Instructions

  • 1. Boil lentils and bay leaves in salty water until cooked through but still retain their shape, about 20 minutes. Drain the lentils and remove the bay leaves.
  • 2. Mix lentils with the spices until evenly incorporated. Add in onion and season with salt and pepper. Mix carefully so as not to break the lentils.
  • 3. Form a cone with a wonton wrapper. Fill it with lentils, and brush the open part of the wrapper with a few drops of water to seal the samosa. Fold over the top of the filled triangle. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying.
  • 4. Heat 1 inch of frying oil in a saucepan or wok. When the oil is hot, fry the samosas on both sides until lightly browned. Enjoy!

Instructions

  • 1. Boil lentils and bay leaves in salty water until cooked through but still retain their shape, about 20 minutes. Drain the lentils and remove the bay leaves.
  • 2. Mix lentils with the spices until evenly incorporated. Add in onion and season with salt and pepper. Mix carefully so as not to break the lentils.
  • 3. Form a cone with a wonton wrapper. Fill it with lentils, and brush the open part of the wrapper with a few drops of water to seal the samosa. Fold over the top of the filled triangle. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying.
  • 4. Heat 1 inch of frying oil in a saucepan or wok. When the oil is hot, fry the samosas on both sides until lightly browned. Enjoy!

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  • 8 people rated this recipe

  • Average Rating

    (3.4 / 5)


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