Lentil Stuffed Samosas – Dal ke Samose

Ingredients
For filling 
1 cup toor dal/ split pigeon pea*
1/2 cup spring onions, finely chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
1 green chilly, finely chopped
1 tsp red chilly powder
1 tsp garam masala
1 tsp roasted cumin powder
Salt to taste

For Glue
¼ cup all purpose flour
3 tbsp water
Pastry
Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles)

Note
*You can also use moong dal i.e. split and husked mung beans which is more commonly used. 

Method
Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside. 

Mix the ingredients for glue and keep aside.

Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out

Cutting Pastry 
Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone

Fill about 2 tbsp of filling into the triangle and pressing it down with your finger

Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal

It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture.

Heat oil in a wok and drop the triangles in it.

They are done when light golden brown. Serve with ketchup.

They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.