Vegetable Samosas

Name: Vegetable Samosas
Ingredients: 1/4 lb red lentils, rinsed; 2 2/3 cups all-purpose flour; 1 tsp ground cumin; 1 tsp white wine vinegar; 4 cups vegetable oil + 1 tbsp; 1 small leek, chopped; 1 None red chili, deseeded and finely chopped; 4 tbsp fresh cilantro, chopped; 1 None mango, peeled, pitted and chopped; None None sour cream, to serve

10 ingredients

5 steps

Ingredients

1/4 lb red lentils, rinsed
2 2/3 cups all-purpose flour
1 tsp ground cumin
1 tsp white wine vinegar
4 cups vegetable oil + 1 tbsp
1 small leek, chopped
1 None red chili, deseeded and finely chopped
4 tbsp fresh cilantro, chopped
1 None mango, peeled, pitted and chopped
None None sour cream, to serve

Directions

1

Cook lentils in boiling water for 8-10 mins until softened. Drain.
2

Meanwhile, mix flour, 1 tsp salt and cumin. Mix vinegar with 1 cup cold water, add to flour and knead until smooth. Cover and set aside.
3

For the filling, heat 1 tbsp oil in a frying pan and saute leek for 2 mins. Add chili and lentils and cook for 2 mins. Add cilantro and mango and season to taste.
4

Thinly roll out dough on a lightly floured surface. Cut out 7 - 8 inch discs. Cut each in 1/2. Brush edges with water and place a spoonful of filling in the center of each. Flatten out slightly with the back of a spoon then fold 1/3 of dough over to enclose filling. Fold over other side to make a triangle shape. Press edges firmly together to seal.
5

Heat vegetable oil in a large pan to 350°F. Fry samosas, in batches, until crisp and golden. Drain on paper towels. Serve warm with sour cream.