snack

Spiced Lentil and Vegetable Samosas with Tamarind Chutney

Name: Spiced Lentil and Vegetable Samosas with Tamarind Chutney
Ingredients: 1/2 cup (100 g) Red lentils, rinsed; 1 cup (240 ml) Water; 1 tbsp (15 ml) Vegetable oil; 1 tsp Cumin seeds; 1 tsp Ground coriander; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; 1 tsp Ginger, finely grated; 1 clove Garlic, minced; 1/4 tsp Green chili, finely chopped (optional); 1/4 tsp Salt; 2 tbsp Fresh cilantro, chopped; 6 sheets Samosa pastry wrappers (available in Indian grocery stores); 1 tbsp Water (for sealing wrappers); 1/4 cup (60 ml) Vegetable oil, for frying; 2 tbsp Tamarind chutney, for serving

Nutrition

618

kcal

Calories

14.3

Protein

92.1

Carbs

19.2

Fat

AI Insight

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Ingredients(16)

Red lentils, rinsed1/2 cup (100 g)

Water1 cup (240 ml)

Vegetable oil1 tbsp (15 ml)

Cumin seeds1 tsp

Ground coriander1 tsp

Turmeric powder1/2 tsp

Garam masala1/2 tsp

Ginger, finely grated1 tsp

Garlic, minced1 clove

Green chili, finely chopped (optional)1/4 tsp

Salt1/4 tsp

Fresh cilantro, chopped2 tbsp

Samosa pastry wrappers (available in Indian grocery stores)6 sheets

Water (for sealing wrappers)1 tbsp

Vegetable oil, for frying1/4 cup (60 ml)

Tamarind chutney, for serving2 tbsp

Instructions

Prepare the Lentil Filling: In a saucepan, combine the rinsed red lentils and 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are very soft and the water is absorbed. Mash the lentils with a fork.

Sauté Aromatics: While the lentils cook, heat 1 tbsp of vegetable oil in a small skillet over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add ground coriander, turmeric, garam masala, grated ginger, minced garlic, and chopped green chili (if using). Sauté for another minute until fragrant.

Combine Filling: Add the sautéed spice mixture to the mashed lentils. Stir in the chopped cilantro and salt. Mix well and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and let the filling cool completely.

Assemble Samosas: Lay out one samosa wrapper. Moisten one edge with water. Fold the wrapper in half to form a cone shape, pressing the moistened edge to seal. Spoon about 2-3 tablespoons of the cooled lentil filling into the cone. Moisten the open edge of the cone and press to seal, forming a triangular or conical shape.

Fry Samosas: Heat 1/4 cup of vegetable oil in a deep skillet or pot over medium-high heat until shimmering (about 350°F/175°C). Carefully place 2-3 samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve: Serve the hot samosas immediately with tamarind chutney on the side.