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Cauliflower and Lentil Samosas Recipe

Cauliflower and Lentil Samosas is a popular Indian Snacks
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Kid-Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 cup - yellow lentils(moong dal)
  • 1 - medium Potato
  • 250 g - Cauliflower
  • 3 tbsp - boiled peas
  • 1 tsp - salt
  • 1 tsp - Sugar
  • 1 tsp - Lemon juice
  • 1.5 tsp - chilli powder
  • 1/2 tsp - Garam Masala
  • 1/2 tsp - Ginger
  • 2 - Green chillies
  • 2 tsp - refined oil
  • 2 tbsp - grated Coconut
  • 2 tbsp - fresh coriander
  • Dough for samosa covering:
  • 1 cup - Wheat flour
  • 1 cup - Refined flour
  • 2 tbsp - Corn flour
  • 1/2 tsp - salt
  • 2 tbsp - Ghee
  • How to Make Cauliflower and Lentil Samosas:

    1. Wash and soak moong dal for 30 minutes. Then drain and keep aside.
    2. Chop potato and cauliflower in small pieces. Heat 2 tsp oil in a pan, add asafoetida, chopped green chillies and chopped potato, cover and cook on low flame for 2 minutes.
    3. Add turmeric, cauliflower, peas and soaked moong dal.
    4. Cover and cook till done but crisp.
    5. Take out the mixture in a bowl and add sugar, lemon juice, garam masala, ginger and grated coconut.
    6. Take wheat flour, refined flour, corn flour, salt and ghee in a bowl, mix and make a medium soft dough with water.
    7. Rest for 15 minutes and then knead well and make small size balls from the dough.
    8. Mix 2 tbsp of refined flour with little water to make a smooth slurry.
    9. Take 2 balls and roll to make a disc of medium thickness.
    10. Drizzle 1/2 tsp of oil on both disc and spread properly, then sprinkle some flour.
    11. Make a sandwich of both disc and roll again to make a thin chapati.
    12. Heat a griddle and place the disc (chapati)over it and slightly cook from both sides and remove from the griddle.
    13. Pull apart the chapati and separate both the sides.
    14. Cut from the centre and make 2 half-moons shapes.
    15. Fold and make a cone, apply the slurry on the joint to seal it properly.
    16. Stuff with 2 tbsp of vegetable mixture.
    17. Apply slurry and seal and close properly.
    18. Heat oil in a pan and Deep Fried samosas on medium heat till golden in colour.
    19. Drain on a tissue and serve hot.
    20. Recipe courtesy: Maayeka




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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