Anti Inflammatory Vegan Lentil Samosas
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp ajwain (carom seeds)
- ¼ cup neutral oil (such as canola or sunflower oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 6–7 tbsp cold water
For the filling
- ½ cup red lentils, rinsed
- 1 cup water
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into ½-inch cubes
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 1 green chile (such as serrano or jalapeño), finely chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp amchur (dried mango powder)
- ½ tsp salt, plus more to taste
- ½ cup frozen peas, thawed
- 2 tbsp fresh cilantro, finely chopped
For baking
- 2 tbsp neutral oil, for brushing
For serving
- tamarind chutney or mint chutney, for serving (optional)
Can be omittedtamarind chutney
Instructions
- 1
Make the dough: In a large bowl, whisk together the flour, salt, and ajwain. Drizzle in the 1/4 cup oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly damp sand and holds together when pressed. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or soft. Knead briefly for 1 minute until smooth. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
- 2
Cook the lentils: Combine the rinsed red lentils and 1 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10–12 minutes until the lentils are fully soft and have absorbed most of the water. They should be thick and paste-like, not soupy. Remove from heat and set aside.
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