This Lentil Samosa Recipe puts a hearty, protein-packed twist on the classic Indian snack. Filled with spiced lentils, onions, and peas wrapped in a crispy golden pastry shell, these samosas are both flavorful and satisfying.
They’re perfect as appetizers, party snacks, or even a light lunch when served with chutney or a fresh salad. Whether baked or fried, these lentil samosas offer a plant-based, comforting bite that everyone will love!
Lentil Samosa Recipe
Equipment
- Large skillet or sauté pan
- Mixing bowls
- Potato masher or fork for mashing lentils if desired
- Rolling pin
- Pastry brush for oil or water sealing
- Deep fryer or large pot for frying, optional
- Baking tray if baking
- Parchment paper
- Use store-bought spring roll wrappers optional, for ease
- Air fryer optional, for a lower-fat version
Ingredients
For the Filling
- 1 cup dried brown or green lentils
- 3 cups water
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp chili powder optional
- Salt, to taste
- 1/2 cup green peas frozen or fresh
- 1 tbsp lemon juice
- 2 tbsp chopped fresh cilantro
For the Dough (or use store-bought wrappers)
- 2 all-purpose flour
- 1/4 cup vegetable oil or ghee
For Frying/Baking
- Vegetable oil for frying or brushing
Instructions
- Cook the Lentils:Rinse lentils under cold water.In a pot, add lentils and 3 cups of water. Bring to a boil, then simmer uncovered for 20–25 minutes until tender but not mushy. Drain and set aside.Prepare the Dough:In a mixing bowl, combine flour and salt.Add oil/ghee and rub into the flour until crumbly.Gradually add water to form a firm but smooth dough. Cover and let rest for 20 minutes.
- Make the Filling:Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle.Add onion, garlic, and ginger; sauté until soft.Stir in spices: coriander, turmeric, garam masala, chili powder, and salt.Add the cooked lentils and peas. Cook for 5 minutes, mashing slightly for texture.Add lemon juice and chopped cilantro. Let the filling cool.Shape the Samosas:Divide the dough into 5 balls. Roll each into a 6-inch circle and cut in half.Shape each half into a cone, sealing the edge with water.Fill the cone with 1–2 tablespoons of the lentil mixture, then seal the top.
- Cook the Samosas:To Fry: Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches until golden brown and crispy.To Bake: Preheat oven to 400°F (200°C). Place samosas on a baking sheet lined with parchment. Brush with oil and bake for 25–30 minutes, flipping halfway.
Video
Notes
Cooking Tips
- Don’t overcook lentils—they should retain their shape for better texture.
- Add diced boiled potatoes to the filling for a variation.
- Seal the samosas tightly to prevent filling from leaking while frying.
- Chill shaped samosas for 15 minutes before frying to help hold shape.
- Serve with mint chutney, tamarind chutney, or yogurt dip.
Where Lentil Samosas Fit in Indian Cuisine
Samosas are a staple in South Asian cuisine — from roadside snack stalls in Mumbai to festive spreads during Ramadan and Diwali. Traditionally stuffed with potatoes and peas, the filling has taken on countless variations across regions and generations.
In many Indian households, lentil samosas (often made with chana dal or moong dal) are more than just snacks — they’re made in bulk, frozen, and fried on demand for quick teatime bites.
The lentil version is especially common in northern and western parts of India, where dal-based fillings are beloved for their heartiness and nutrition.
Health Perks of Using Lentils
Let’s talk benefits. Lentils are:
- Rich in protein and fiber
- Low in fat, cholesterol-free
- Packed with iron, folate, and B vitamins
They’re also budget-friendly and shelf-stable, making them an excellent pantry staple for anyone cooking more plant-forward meals.
Plus, they digest slower than white potatoes, which makes these samosas a little more blood sugar–friendly than the classic version.
Serving Suggestions That Go Beyond Chutney
Chutney is a must — mint-cilantro, tamarind-date, or even spicy mango chutney all pair beautifully. But don’t stop there. Try serving your lentil samosas with:
- A simple cucumber raita for a cooling contrast
- Pickled red onions for tang and crunch
- Over a bed of greens for a light lunch
- Stuffed into pita bread with a dollop of yogurt or hummus for a street-food-inspired wrap
Flavor Variations Worth Trying
While the lentil filling is delicious as is, you can absolutely play around with it:
- Add crumbled paneer or tofu for extra richness.
- Sneak in some grated carrot or shredded cabbage to stretch the filling and add more veg.
- Amp up the spice with chopped green chilies or a dash of amchur (dry mango powder) for tang.
Feeling fusion-y? Swap Indian spices for taco seasoning, toss in some black beans and corn, and you’ve got yourself a Tex-Mex samosa.
Gluten-Free or Oil-Free Options
For those with dietary restrictions, the recipe is adaptable:
- Gluten-Free? Use a gluten-free flour blend for the dough, or stuff the filling into rice paper rolls and air fry them.
- Oil-Free or Low-Fat? Bake or air fry without brushing oil — the pastry will still crisp up nicely, especially if you’re using store-bought wrappers.
Summary
Lentil samosas are a beautiful example of how comforting, traditional foods can be nourishing too. They hit the sweet spot between indulgent and wholesome — and whether you’re frying a batch for guests or meal-prepping some for the week, they always feel like a treat.
Pair them with chai, toss a few in your lunchbox, or serve them up with flair at your next get-together. However you eat them, you’re bound to get that perfect bite of spice, crunch, and comfort.