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You are here: Home / Starter/snacks / Cauliflower Lentil Samosa Recipe I How To Make Gobhi Samosa

Cauliflower Lentil Samosa Recipe I How To Make Gobhi Samosa

2012-07-30 by Anjana Chaturvedi

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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.

Looking for more snacks recipes then do try these –

  • Cabbage Pokoda
  • Aloe Vera Ke Namak Pare
  • Champakali chaat,Elo jhelo
  • Spicy Potato Wedges
  • Potato Bhakarwadi / Pinwheel Samosa
  • Palak Bhajiya
cauliflower and lentil samosa,gobhi samosa

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Print Recipe
5 from 1 vote

Cauliflower and Lentil Samosa ,Phoolgobhi and moong daal samosa

Gobhi Samosa- Crispy fried snack made with yellow lentil ,cauliflower and potatoes
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
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.

Filed Under: Bengali Cuisine, Chats, Starter/snacks, Tiffin Variety Tagged With: Appetizers, Breakfast, gobhi, Indian food, Indian recipes, Indian snack, moong daal, North Indian Food, Samosa, snacks, Street food, vegetarian

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Comments

  1. Maayeka says

    2013-08-16 at

    @Anonymous-I will soon post the traditional way of making samosa.

  2. Anonymous says

    2013-08-16 at

    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.

  3. Spice up the Curry says

    2012-08-04 at

    very tempting samosa recipe..

  4. Jaleela says

    2012-07-31 at

    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

    2012-07-30 at

    @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

  6. Mina Joshi says

    2012-07-30 at

    Looks really delicious.

  7. Hema says

    2012-07-30 at

    Very different and yummy filling..

  8. radha says

    2012-07-30 at

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

  9. Suja Manoj says

    2012-07-30 at

    This sounds a great recipe,love the technique and the filling.

  10. DivyaGCP says

    2012-07-30 at

    Delicious samosas.. Very inviting..

    Divya's Culinary Journey
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  11. Achu says

    2012-07-30 at

    Yummy samosas.loved it 🙂 So cute fotos dear 🙂

  12. Tina says

    2012-07-30 at

    Yummy yummy samosa..

  13. Prathima Rao says

    2012-07-30 at

    Lovely samosas!! Loved the unique and mouthwatering filling combo!!
    Prathima Rao
    Prats Corner

  14. hemalata says

    2012-07-30 at

    Yummy samosa, looks so crispy.

  15. Anshu Bhatnagar says

    2012-07-30 at

    Perfectly made. Beautiful presentation.

    http://anshu-mymomsrecipes.blogspot.in/

  16. PT says

    2012-07-30 at

    looks absolutely delicious..

  17. Beena.stephy says

    2012-07-30 at

    crispy samosa loved it

  18. Leelagovind says

    2012-07-30 at

    perfectly made samosas..thanks for sharing SBS photos..

  19. Kaveri Venkatesh says

    2012-07-30 at

    Cooking it like a chappathi before frying is new to me…should try it…Delicious and tempting samosas

  20. Akila says

    2012-07-30 at

    Yummy samosa… Just lOve it

    Event: Dish name starts with N

  21. Shobha Kamath says

    2012-07-30 at

    Love the samosas with a different stuffing ! Nice pics too.

  22. simran says

    2012-07-30 at

    lovely combination!……….really tasty looking samosas.

  23. R.Punitha says

    2012-07-30 at

    Hi Maayeka,

    Samosa Looks YYummYYY !!!

    Neat presentation :))

    Keep on Dear…

    Expecting your regular visit Maayeka:)

    http://www.southindiafoodrecipes.blogspot.in

  24. Maayeka says

    2012-07-30 at

    @ 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:)

  25. Gauri says

    2012-07-30 at

    So crispy and crunchy!

  26. meena says

    2012-07-30 at

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

  27. Manasi says

    2012-07-30 at

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

  28. Sangeetha Nambi says

    2012-07-30 at

    Tempting samosa… Parcel pls…
    http://recipe-excavator.blogspot.com

5 from 1 vote (1 rating without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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