YOUR SOLIN GENERATED RECIPE
Crispy Baked Lentil-Potato Samosas
Enjoy these delightfully crisp baked samosas filled with a savory blend of hearty lentils, tender potatoes, and sweet peas, spiced perfectly with cumin, turmeric, and garam masala. The light whole-wheat dough envelope locks in the aromatic filling, delivering a harmonious mix of textures and flavors that make for an invigorating meal any time of day.
INGREDIENTS
1.5 cups cooked red lentils
1 medium potato, diced
1/2 cup frozen green peas
1/4 cup whole wheat flour
1/4 medium onion, finely chopped
1 garlic clove, minced
1/2 inch piece fresh ginger, grated
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, mix together the whole wheat flour with a pinch of salt and a small amount of water to form a smooth, pliable dough. Cover and let rest for 15 minutes.
While the dough rests, prepare the filling. In a large bowl, combine the cooked red lentils, diced potato, and frozen peas.
Add the finely chopped onion, minced garlic, and grated ginger to the bowl. Sprinkle in the cumin, turmeric, and garam masala along with salt and pepper. Mix well to ensure even distribution of spices.
Lightly roll out the dough on a floured surface. Cut the dough into small circles (or squares) about 4-5 inches in diameter.
Place a generous spoonful of the lentil-potato filling in the center of each dough piece. Fold over to form a triangle or rectangular pocket, and seal the edges by pressing with a fork.
Place the assembled samosas on the prepared baking sheet. For a crisper finish, you may lightly spray with cooking oil if desired, though omitting oil keeps the calorie count lower.
Bake in the preheated oven for 20-25 minutes or until the dough is golden and crisp. Serve warm.