YOUR SOLIN GENERATED RECIPE
Baked Lentil-Vegetable Samosas with Mint Chutney
Enjoy a light yet satisfying twist on traditional samosas with these baked lentil-vegetable pockets paired with a refreshing mint chutney. This recipe offers a mix of hearty red lentils, fresh vegetables, and a hint of tangy yogurt, all encased in a crisp, whole wheat pastry. A perfect balance of spices and textures makes this dish ideal for lunch or dinner.
INGREDIENTS
40g Whole Wheat Flour
0.75 cup cooked Red Lentils (~150g)
0.5 cup Mixed Vegetables (peas & carrots) (~75g)
1/4 medium Onion, diced
1 tsp Olive Oil
40g Low-Fat Paneer (or firm tofu)
1/4 cup Nonfat Greek Yogurt
2 tbsp Mint Chutney
1 tsp Mixed Spices (cumin, coriander, turmeric, salt, pepper)
PREPARATION
In a small bowl, combine the whole wheat flour with a pinch of water to form a smooth, pliable dough. Cover and let it rest for 15 minutes.
In a pan, heat the olive oil over medium heat. Sauté the diced onion until translucent.
Add the mixed vegetables along with the mixed spices. Cook for 3-4 minutes until tender.
Stir in the cooked red lentils, crumbled paneer (or tofu), and nonfat Greek yogurt. Mix well to combine the flavors and heat through. Adjust seasoning to taste.
Divide the dough into small balls. Roll each ball into a thin circle and cut into halves or desired shapes.
Place a spoonful of the lentil-vegetable filling onto each dough piece, fold into a triangle or envelope shape, and seal the edges using a little water.
Place the prepared samosas on a parchment-lined baking tray. Brush lightly with a bit of extra olive oil if desired.
Bake in a preheated oven at 400°F (200°C) for 18-20 minutes or until the pastry turns golden and crisp.
Serve warm with a side of refreshing mint chutney for dipping.