Cauliflower and lentil samosa- Indian snack made with homemade pastry shells with savory vegetable and lentil filling
Cauliflower samosa Is popular in Bengali cuisine . There this samosa is popular as singhara. I have posting a slight variation of this recipe by adding some moong daal , which make it more healthy and filling
Aloo Samosa is a popular North Indian snack,appetizer and a famous street side snack. Traditionally it is a deep fried snack but some people also like the baked version.
The pastry sheet or the outer covering is made with refined flour and then rolled and shaped into a cone and stuffed with a spicy mixture. The filling is usually made with potato,peas and variations with cheese, lentils and non-vegetarian versions are also not unheard of.
The traditional way is a little difficult for beginners so I am sharing a much easier way of making samosas. Samosas are always served with a tangy dipping sauce like Green chutney and date and tamarind chutney.
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Cauliflower and Lentil Samosa ,Phoolgobhi and moong daal samosa
Gobhi Samosa- Crispy fried snack made with yellow lentil ,cauliflower and potatoes
Servings: 8 people
- 1/2 cup Yellow lentils /moong daal moong daal-1/2 cup
- 1 medium Potatoes / Aloo
- 250 gms Cauliflower /phool gobhi
- 3 tbsp Green Peas / Hari Matar boiled
- 1 tsp Salt / Namak
- 1 tsp Sugar / Chini
- 1 tsp Lemon Juice / Nimbu Ka Ras
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Ginger / Adrak
- 2 Green chilies/Hari Mirch
- 2 tbsp Refined oil-1 tsp
- 2 tbsp Fresh Coconut, Grated
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 0.25 tsp Turmeric Powder / Haldi Powder
- 0.25 tsp Asafoetida / Hing powder
For Making Samosa Cover
- 1 cup Whole Wheat Flour / Atta
- 1 cup Refined Flour / Maida
- 2 tbsp Arrowroot / Corn Flour / Tapkir
- 1/2 tsp Salt
- 2 tbsp Clarified Butter / Desi Ghee
- Wash and soak moong daal for 30 minutes.then drain and keep aside
- Chop potato and cauliflower in small pieces.
- Heat 2 t.s oil in a pan ,add asafoetida,chopped green chilies and chopped potato,cover and cook on low flame for 2 minutes.
- Add turmeric, cauliflower ,peas and soaked moong daal. 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.(PIC-1)
- 6-Take wheat flour,refined flour,corn flour,salt and ghee in a bowl,mix and make a medium soft dough with water.
- 7-Rest for 15 minute and then knead well and make small size balls from the dough.
- 8-Mix 2 tbls of refined flour with little water to make a smooth slury.
- 9-Take 2 balls and roll to make a disc of medium thickness.(PIC-2)
- 10-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.
- 11-Heat a griddle and place the disc(chapati)over it and slightly cook from both sides and remove from the griddle.(PIC-3).
- 12-Pull apart the chapati and seperate both the sides.(PIC-4)
- 13-Cut from the centre and make 2 half moons shapes.(PIC-5)
- 14-Fold and make a cone,apply the slury on the joint to seal it properly(PIC-6)
- 15-Stuff with 2 tbsp of vegetable mixture(PIC-7)
- 16-Apply slury and seal and close properly.(PIC-8)
- 17-Heat oil in a pan and deep fry samosa’s on medium heat till golden in colour.
- 18-Drain on a tissue and serve hot.
@Anonymous-I will soon post the traditional way of making samosa.
Hi Anjanaji! Can u plz share with us the traditional way to make samosa, meaning the cover made with maida. For me the filling is never a problem, only the outer cover doesnt turn out very tasty.
Spice up the Curry says
very tempting samosa recipe..
yummy and very crispy ,yes adding cornflour gives more crispy,whenever i am making somasa or gujiya i am also use cornflour.
@Radha samosas are crisper by making this way..and if you add cornflour and make a medium stiff dough and fry on medium to low flame they will surely become crisper
Mina Joshi says
Looks really delicious.
Very different and yummy filling..
Does toasting the covering make it more crisp? My samosas are never crisp. They are tasty but on the softer side.
Suja Manoj says
This sounds a great recipe,love the technique and the filling.
Delicious samosas.. Very inviting..
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Yummy samosas.loved it 🙂 So cute fotos dear 🙂
Yummy yummy samosa..
Prathima Rao says
Lovely samosas!! Loved the unique and mouthwatering filling combo!!
Yummy samosa, looks so crispy.
Anshu Bhatnagar says
Perfectly made. Beautiful presentation.
looks absolutely delicious..
crispy samosa loved it
perfectly made samosas..thanks for sharing SBS photos..
Kaveri Venkatesh says
Cooking it like a chappathi before frying is new to me…should try it…Delicious and tempting samosas
Yummy samosa… Just lOve it
Event: Dish name starts with N
Shobha Kamath says
Love the samosas with a different stuffing ! Nice pics too.
lovely combination!……….really tasty looking samosas.
Samosa Looks YYummYYY !!!
Neat presentation :))
Keep on Dear…
Expecting your regular visit Maayeka:)
@ Manasi lightly roasting like a roti and then making samosa is much easier then the traditional way.but you can follow it without roasting too,just roll and fill the stuffing:)
So crispy and crunchy!
delicious, i never thought to roast roti like this.. this is yummy samosa
I was wondering, why do u lightly roast the cover, like a roti, before deep frying?
Sangeetha Nambi says
Tempting samosa… Parcel pls…