Cauliflower and Lentil Samosas

Recipe by
Total Time:
1.25 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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