Cauliflower and Lentil Samosas

Recipe by
Total Time:
1.25 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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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