Ingredients with Measurements:
- 1 cup red lentils, washed and soaked for 30 minutes
- 1/2 cup basmati rice, washed and soaked for 30 minutes
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
- 12-15 samosa wrappers
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a pot, boil the soaked lentils and rice with 3 cups of water and a pinch of salt until they are soft and cooked through. Drain any excess water and set aside.
2. In a pan, heat 2 tbsp of oil and add cumin seeds. Once they start to splutter, add chopped onions and green chilies. Saute until the onions turn golden brown.
3. Add ginger and garlic paste and saute for a minute.
4. Add coriander powder, garam masala powder, and salt. Mix well.
5. Add the cooked lentils and rice to the pan and mix well. Cook for 5-7 minutes until the mixture is dry and well combined.
6. Let the mixture cool down to room temperature.
7. Take a samosa wrapper and cut it into two equal halves.
8. Take one half and make a cone shape by bringing the two edges together and sealing them with water.
9. Fill the cone with the lentil and rice mixture and seal the top edge with water.
10. Repeat the process with the remaining samosa wrappers and filling.
11. Heat oil in a deep frying pan.
12. Once the oil is hot, add the samosas and fry until they turn golden brown.
13. Remove the samosas from the oil using a slotted spoon and place them on a paper towel to remove any excess oil.
14. Serve hot with your favorite chutney.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes 12-15 samosas
Nutritional information:
Calories: 150 per samosa
Fat: 5g
Carbohydrates: 22g
Protein: 5g
Substitutions for ingredients:
- You can use yellow or green lentils instead of red lentils.
- You can use any type of rice instead of basmati rice.
- You can use vegetable oil or ghee instead of oil for frying.
Variations:
- You can add chopped vegetables like carrots, peas, and potatoes to the filling.
- You can add chopped nuts like cashews or almonds to the filling.
- You can add raisins or dried cranberries to the filling for a sweet and savory flavor.
Tips and tricks:
- Make sure the lentil and rice mixture is dry before filling the samosas to prevent them from getting soggy.
- Seal the samosas well to prevent the filling from leaking out while frying.
- Fry the samosas on medium heat to ensure they are cooked through and crispy.
Storage instructions:
You can store the samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the samosas in a preheated oven at 350°F for 5-7 minutes or until they are heated through.
Presentation ideas:
Serve the samosas on a platter with your favorite chutney and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, mint leaves, or sliced green onions.
Pairings:
Serve the samosas with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
Serve the samosas with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the samosas are not crispy, increase the heat while frying.
- If the filling is too dry, add a little water to moisten it.
- If the filling is too wet, cook it for a few more minutes to dry it out.
Food safety advice:
Make sure the lentils and rice are cooked through before using them in the filling to prevent any foodborne illnesses.
Food history:
Samosas originated in the Middle East and were brought to India by traders. They are now a popular snack in many parts of the world.
Flavor profiles:
The lentil and rice filling is savory and spiced with cumin, coriander, and garam masala. The samosa wrapper is crispy and adds a nice texture to the filling.
Serving suggestions:
Serve the samosas as an appetizer or snack.
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Region: Indian