YOUR SOLIN GENERATED RECIPE
Baked Lentil-Vegetable Samosas with Mint Chutney
Enjoy these crispy baked samosas filled with a hearty blend of lentils, chickpeas, and mixed vegetables, spiced with earthy cumin and turmeric. Paired with a refreshing, protein-boosting mint yogurt chutney, this dish delivers a satisfying crunch and a burst of vibrant flavors that work perfectly for a well-balanced meal.
INGREDIENTS
3/4 cup cooked lentils (150g)
1/2 cup cooked chickpeas (82g)
1 cup mixed vegetables (150g): carrot, peas, cauliflower
1 cup whole wheat flour (120g) for dough
1 tsp olive oil
1/4 cup Greek yogurt
1/4 cup fresh mint leaves (chopped)
1 tbsp lemon juice
Spices: cumin, turmeric, coriander, salt, pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the cooked lentils, chickpeas, and mixed vegetables along with a pinch each of cumin, turmeric, coriander, salt, and pepper. Drizzle in the teaspoon of olive oil and mix well.
Prepare the dough by mixing whole wheat flour with a bit of water (and a pinch of salt if desired) until a smooth, pliable dough forms. Let it rest for about 10 minutes.
Divide the dough into 4 equal portions. Roll out each portion into a thin circle. Place a spoonful of the lentil-vegetable mixture in the center of each circle.
Fold the dough over the filling to form a triangle, pressing the edges firmly to seal. Arrange the samosas on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the samosas are crisp and golden.
Meanwhile, make the mint chutney by blending the Greek yogurt, chopped mint leaves, lemon juice, and a pinch of salt and pepper until smooth.
Serve the hot baked samosas with a side of the refreshing mint chutney and enjoy!