Snack · Indian · 30 min
Spiced Lentil and Vegetable Samosas with Tamarind Chutney
- Calories
- 564
- Protein
- 16g
- Carbs
- 83g
- Fat
- 21g
Ingredients
- 0.302 cup red lentils
- 1 cup water
- 6 slice samosa wrappers
- 0.0839 cup vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp garam masala
- 1 tsp fresh ginger
- 1 clove garlic
- 0.25 tsp green serrano chili
- 0.25 tsp salt
- 2 tbsp cilantro
- 3.4629 tbsp tamarind chutney
Method
- 01Combine 100 g dry red lentils and 240 g water in a small saucepan over high heat. Bring to a boil, then cover and simmer over low heat for 15-20 minutes until red lentils are soft and water is absorbed. Lightly mash with a fork.
- 02Heat 14 g (1 tbsp) vegetable oil in a skillet over medium heat. Add 2 g cumin seeds and sizzle for 30 seconds. Add 6 g grated ginger, 3 g minced garlic, 1 g chopped green chili, 2 g ground coriander, 1 g turmeric, and 1 g garam masala. Fry aromatics for 1 minute until fragrant.
- 03Fold the spiced aromatic oil mixture and 1.5 g salt into the mashed lentils. Stir in 8 g chopped cilantro and remove from heat. Allow filling to cool completely.
- 04Cut samosa pastry sheets to size. Moisten pastry edges with water, fold into cone shapes, and stuff each with roughly 2 tablespoons of cooled lentil filling. Seal edges firmly with moist fingers to make 3 to 6 filled triangular samosas.
- 05Heat the remaining 42 g vegetable oil in a deep pan to approximately 350°F (175°C). Carefully fry samosas in batches for 3-5 minutes per side until golden brown and crisp. Drain on paper towels.
- 06Serve cooked samosas hot alongside 35 g tamarind chutney for dipping.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
