Lentil Samosa – Lentils.org

Lentil Samosa

  By lentilsorg  , ,   

November 18, 2019

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  • Prep: 15 Minutes
  • Cook: 25 Minutes
  • 15 Minutes

    25 Minutes

    40 Minutes

  • Yields: 10 samosa


  1. Either pre-heat an oven to 350°F (180°C), or prepare frying out to 375°F (190°C).
  2. Boil potatoes until tender yet still slightly firm. When ready, air dry and tear into rough chunks.
  3. In a sauté pan, add oil and heat over medium-high heat. And cumin and lightly fry for 20 seconds. Add ginger and cook until aromatic.
  4. Add potatoes, lentils, chili, garam masala, lemon juice, and tamarind and sauté for 5 minutes. Fold in cilantro and chives and set aside to cool.
  5. Lightly grease your work bench and roll puff pastry sheets out. Cut at least five equilateral triangles out of each sheet.
  6. Using water or egg wash to bind the dough, form a cone shape out of the triangle. Fill cone with potato lentil filling and seal cone shut.
  7. Either bake for 30 minutes, or fry until golden.
  8. Optionally serve with a mint chutney or mango chutney.


½ lb (250 g) baby potatoes, peeled

1 Tbsp (15 mL) canola oil

1 tsp (5 mL) cumin

2 tsp (10 mL) ginger, minced

½ cup (125 mL) whole green lentils, cooked

½ tsp (2 mL) chili powder

1 tsp (5 mL) garam masala

1 tsp (5 mL) lemon juice

1 tsp (5 mL) tamarind

¼ cup (60 mL) cilantro leaves, minced

1 tsp (5 mL) chives, minced

2 sheets pre-made frozen puff pastry


Nutrition Facts

Serving Size1 samosa
Sodium200 mg
Potassium45 mg
Protein5 g
Cholesterol0 mg
Sugar1 g
Total Fat13 g
Saturated Fat6 g
Total Carbohydrates30 g
Dietary Fiber2 g