🍽️ Crispy Samosas with Creamy Lentil Filling

Name: Crispy Samosas with Creamy Lentil Filling
Total time: 30 min
Yield: 4 servings
Ingredients: onions, red 1 pc.; oil 3 tbsp; lentils, red 75 g; coconut milk 100 ml; vegetable broth 150 ml; salt pinch; pepper, black ground pinch; mango 0.5 pc.; wheat flour, Type 405 150 g; water 60 ml; sunflower oil 800 ml

335 kcal · 30 min · 4 servings

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Ingredients

onions, red 1 pc.
oil 3 tbsp
lentils, red 75 g
coconut milk 100 ml
vegetable broth 150 ml
salt pinch
pepper, black ground pinch
mango 0.5 pc.
wheat flour, Type 405 150 g
water 60 ml
sunflower oil 800 ml

Instructions

1. Halve the onion and remove the skin.
2. Dice the onion into very small cubes.
3. Heat one tablespoon of oil in a pot over high heat.
4. Sauté the onion cubes for about one minute until they look translucent.
5. Add the lentils to the pot.
6. Deglaze the mixture with coconut milk and broth.
7. Season the mixture with salt and pepper.
8. Cover the pot and let the lentils cook for about eight minutes over medium heat.
9. Peel the mango and cut the flesh away from the pit.
10. Cut the mango flesh into cubes.
11. Add the mango cubes to the lentils.
12. Cook the filling for another two to three minutes until the mango is soft.
13. Finally, adjust the seasoning of the filling to taste.
14. Let the filling cool down completely.
15. Put flour, salt, two tablespoons of oil, and lukewarm water into a bowl.
16. Knead the ingredients for three to four minutes until you have a smooth and elastic dough.
17. Divide the dough into eight equal portions.
18. Dust a work surface with flour.
19. Roll out each dough portion until it is about twenty centimeters in diameter.
20. Cut each dough circle in half.
21. Place about two teaspoons of the cooled filling on one half of the dough.
22. Lightly moisten the edges of the dough with water.
23. Fold the empty dough half over the filling to form a triangle.
24. Press the edges firmly together to seal the samosas.
25. Heat oil in a pan or wok until it is about three fingers high.
26. Heat the oil over high heat until it forms bubbles.
27. Test the oil temperature by holding a wooden spoon in it; small bubbles should rise.
28. Fry the samosas in batches in the hot oil.
29. Fry the samosas for about one to two minutes per side until they are crispy and golden brown.
30. Let the finished samosas drain on kitchen paper.
31. Serve the samosas warm or lukewarm.

Nutrition per serving

kcal: 335
Protein: 8 g · Fett/Fat: 19 g · Carbs: 38 g