Ingredients with Measurements:
- 1 cup red lentils
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1 package of frozen puff pastry sheets
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Rinse the lentils in a fine-mesh strainer and place them in a medium saucepan with the water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender and the water has been absorbed.
2. While the lentils are cooking, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, garam masala, turmeric, and salt to the skillet and cook for another minute, stirring constantly.
4. Add the cooked lentils to the skillet and stir to combine. Cook for another 5 minutes, stirring occasionally, until the mixture is heated through.
5. Remove the skillet from the heat and stir in the cilantro. Let the mixture cool to room temperature.
6. Preheat the oven to 400°F.
7. Roll out the puff pastry sheets on a lightly floured surface to about 1/8-inch thickness. Cut each sheet into 4 equal squares.
8. Place a spoonful of the lentil mixture in the center of each square. Fold the pastry over to form a triangle and press the edges together to seal.
9. Place the samosas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg.
10. Bake for 15-20 minutes, or until the pastry is golden brown and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 400°F.
Serving size:
- Makes 8 samosas
Nutritional information:
- Calories: 290
- Fat: 17g
- Carbohydrates: 27g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable oil can be substituted with any neutral oil.
- Cilantro can be substituted with parsley.
Variations:
- Add diced potatoes or carrots to the lentil mixture for extra texture.
- Add chopped nuts, such as cashews or almonds, to the lentil mixture for extra crunch.
Tips and tricks:
- Make sure the lentil mixture is completely cooled before filling the samosas to prevent the pastry from becoming soggy.
- Use a fork to crimp the edges of the samosas for a decorative touch.
- Serve with chutney or yogurt sauce for dipping.
Storage instructions:
- Store leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the samosas on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the samosas on a platter with a bowl of chutney or yogurt sauce for dipping.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of basmati rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Mango chutney
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through baking.
- If the pastry is not crispy, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the lentil mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Samosas originated in the Middle East and were brought to India by traders. They are now a popular snack and street food in India and other parts of South Asia.
Flavor profiles:
- The lentil filling is savory and spiced with cumin, coriander, garam masala, and turmeric. The pastry is buttery and flaky.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian