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A white plate filled with golden-brown lentil samosas, each triangular in shape, crisp and sprinkled with black and white sesame seeds and chopped herbs

Lentil Samosa Recipe

This Lentil Samosa Recipe puts a hearty, protein-packed twist on the classic Indian snack. With a delicious filling of spiced lentils, onions, and peas wrapped in a golden, crispy pastry, these samosas are flavorful, satisfying, and entirely plant-based
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 10 samosas
Calories 210 kcal

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.
    A large wooden bowl filled with risen samosa dough, lightly dusted with flour, showing a soft, airy texture ready for shaping
  • 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.
    A skillet with chopped fresh herbs, green peas, and diced onions being sautéed over heat as steam rises, capturing the early stage of lentil samosa filling preparation
  • 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.
    Hot oil bubbling in a deep pan as golden cooking oil is being poured in, preparing for deep-frying lentil samosas to achieve a crispy, golden finish

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.
Keyword Appetizers, Homemade, Indian Snacks, Vegetarian