How to Make Lentil and Vegetable Samosas: A Flavorful Vegetarian Delight

Lentil and vegetable samosas are a beloved street food and appetizer in many parts of the world, and for good reason! These crispy, golden-brown triangles are filled with a savory and aromatic mixture of lentils, vegetables, and spices, making them an irresistible treat for any occasion.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe for lentil and vegetable samosas is easy to follow and guaranteed to impress. So gather your ingredients, put on your apron, and let’s embark on a culinary adventure!

Ingredients for the Samosa Filling:

• 1 cup red lentils, picked over and rinsed
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 cup mixed vegetables, finely chopped (such as carrots, peas, potatoes, green beans)
• 1/4 cup chopped cilantro, plus extra for garnish
• Salt to taste

Ingredients for the Samosa Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water, as needed

Equipment:

• Large skillet
• Mixing bowls
• Rolling pin
• Sharp knife
• Slotted spoon
• Small bowl
• Pastry brush or spoon
• Deep fryer or large saucepan

Instructions for the Samosa Filling:

1. In a medium saucepan, combine the lentils with 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.

2. While the lentils are cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

3. Stir in the grated ginger and garlic, and cook for another minute until fragrant.

4. Add the ground cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet. Toast the spices for a minute, stirring constantly, until fragrant.

5. Add the chopped mixed vegetables to the skillet and cook for 5-7 minutes, or until tender-crisp.

6. Stir in the cooked lentils, chopped cilantro, and salt to taste. Mix well to combine all the ingredients.

7. Remove the skillet from heat and allow the filling to cool completely before assembling the samosas.

Instructions for the Samosa Dough:

1. In a large mixing bowl, combine the all-purpose flour and salt.

2. Drizzle in the vegetable oil and, using your fingertips, rub the oil into the flour until the mixture resembles coarse crumbs.

3. Gradually add water, a tablespoon at a time, while kneading the dough until it comes together into a smooth and elastic ball. Add more or less water as needed.

4. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Assembling and Frying the Samosas:

1. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.

2. On a lightly floured surface, roll out each dough ball into a thin circle, about 6-7 inches in diameter.

3. Using a sharp knife, cut each circle in half.

4. Take one semicircle and fold it in half, bringing the straight edges together to form a cone shape.

5. Moisten the edges of the cone with a little water.

6. Place a spoonful of the cooled lentil and vegetable filling into the cone.

7. Press the edges of the cone together firmly to seal the samosa, making sure there are no gaps.

8. Repeat the process with the remaining dough circles and filling.

9. Heat oil in a deep fryer or large saucepan to 350°F (175°C).

10. Carefully lower a few samosas at a time into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

11. Remove the samosas from the oil using a slotted spoon and drain on paper towels.

Tips and Notes:

• For a spicier samosa, increase the amount of cayenne pepper or add a finely chopped green chili to the filling.
• You can use store-bought samosa wrappers for convenience.
• To make ahead, prepare the filling and dough a day in advance and store them separately in the refrigerator.
• Serve the samosas hot with your favorite chutney or dipping sauce.

Presentation:

Arrange the crispy samosas on a platter lined with lettuce leaves. Garnish with fresh cilantro and a sprinkle of chaat masala for an extra burst of flavor. Serve with a side of mint chutney and tamarind chutney for dipping.