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Cauliflower Lentil Samosa Recipe I How To Make Gobhi Samosa

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 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.
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.
cauliflower and lentil samosa,gobhi samosa

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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
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: snacks/starters
Cuisine: Bengali Cuisine, Uttar Pradesh Cuisine
Keyword: gobhi samosa, samosa, singhara
Servings: 8 people
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.

Comments

  2. Anonymous says

    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.

  4. Jaleela says

    yummy and very crispy ,yes adding cornflour gives more crispy,whenever i am making somasa or gujiya i am also use cornflour.
    nice presentation

  5. Maayeka says

    @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

  8. radha says

    Does toasting the covering make it more crisp? My samosas are never crisp. They are tasty but on the softer side.

  24. Maayeka says

    @ 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:)

  26. meena says

    delicious, i never thought to roast roti like this.. this is yummy samosa

  27. Manasi says

    Oh lovely!
    I was wondering, why do u lightly roast the cover, like a roti, before deep frying?