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


  • 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.