Lentil Samosas (Protein-Rich)
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These lentil samosas, common in Rajasthan and Gujarat, are packed with protein and flavor. Their drier, intensely spiced filling sets them apart. Find out how to make these hearty samosas with our full recipe and air frying instructions.
Ingredients
For the dough:
- Same as North Indian base
For the filling:
- 1 cup cooked chana dal (split chickpea lentils) or yellow lentils, drained well
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1 green chile, minced
- 1 tablespoon fresh cilantro
- 1 tablespoon lemon juice
- Salt to taste
Season it upThis variation is self-seasoned
Steps
- 01**Dough:** Same as North Indian base.
- 02**Filling:** Heat oil, add cumin seeds until they crackle. Add the cooked lentils and all spices. Mash roughly so it's a thick, chunky paste. Not smooth. Cook 2 minutes. Add cilantro and lemon juice. Cool.
- 03Form samosas same as the base recipe.
- 04Ready for the air fryer.
Lentil samosas are common in Rajasthan and parts of Gujarat. The filling is drier and more intensely spiced than potato samosas because the lentils absorb flavor differently. Make sure the lentils are well-drained. Watery lentils make the dough soggy and the samosas burst open during cooking.
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How to Air Fry It
- 01Preheat air fryer to 360°F (182°C).
- 02Lightly spray the basket to prevent sticking.
- 03Place frozen samosas in a single layer.
- 04Cook for 7 minutes.
- 05Flip them carefully with tongs.
- 06Cook for another 6 to 8 minutes until golden and heated through.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
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