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

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