Lentil Stuffed Samosas - Dal ke Samose From Journey Kitchen

Lentil Stuffed Samosas - Dal ke Samose


Makes 10-12



For filling 

1 cup toor dal/split pigeon pea*

1/2 cup spring onions, finely chopped

1/4 cup mint leaves, chopped

1/4 cup coriander leaves, chopped

1 green chilly, finely chopped

1 tsp red chilly powder

1 tsp garam masala

1 tsp roasted cumin powder

Salt to taste


For Glue


¼ cup all purpose flour

3 tbsp water




Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles)



*You can also use moong dal i.e. split and husked mung beans which is more commonly used.




Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside.


Mix the ingredients for glue and keep aside.


Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out.

Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle.  Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone.

Fill about 2 tbsp of filling into the triangle and pressing it down with your finger.

Once you fill the cone, take the bottom left corner up towards the right side.  Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal.

It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture.

Heat oil in a wok and drop the triangles in it.

They are done when light golden brown. Serve with ketchup.


They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.