I guess I was really in the mood for treats this week, ’cause here’s another – Spicy Lentil Samosas! They’re my white girl version of Indian street food, exotic enough to make me feel like I’m getting away from it all, easy enough to mix, fold and whip into the oven without trashing the kitchen.
I love the cool shape and the crispy shell stuffed with Indian deliciousness, and my body loves that they’re low fat and each one packs over 8g of protein and almost 30% of my daily fiber.
So samosas are traditionally made with samosa dough and then deep fried. I make my white girl street food version using egg roll wrappers, olive oil cooking spray and the oven. There are lots of ways to wrap samosas that turn out really cute but they’re like doing a little origami project. Here’s how I wrap mine, simple and foolproof. I learned it from this Youtube video.
Let’s talk egg roll wrappers for a sec. Back in the day, I had to go to an Asian market to get vegan wrappers. Within the last few years my local Walmart started carrying a vegan egg roll wrapper as one of two wrappers they offer. That strikes me as shockingly progressive for a mega store out in the boonies of central PA, but then, I’m old school. So old school that I say “old school.”
Point is, you might have no trouble finding vegan egg roll wrappers at your grocery store. If you do, check the frozen section of an Asian market, where they’ll probably be selling them as spring roll wrappers.
Here’s how to fold samosas with spring/egg roll wrappers step by step, starring my hands.
Then just arrange your samosas on a cookie sheet sprayed with nonstick and bake. As long as I’ve attempted to seal them and stuff isn’t oozing out of them when they go into the oven, I consider it a win.
The lentils are the silent star here, and I say silent because they don’t have a very distinct texture or flavor in this recipe. They’re just a strong player on Team Indian, carrying those spices and wonderful flavors in a way that makes you say OMG what’s in this filling? It’s so good!
I can’t be eating Indian food without some sort of raita, so I made some. That’s mellow, tangy tomato raita and it was the exclamation point at the end of my samosas. Here’s the recipe, and don’t worry, it literally takes minutes and it’s made with soy yogurt.
These spicy lentil samosas are baked crisp and delicious!
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 1 c lentils
- 3 c water
- 2 medium potatoes, peeled and diced
- 2 small or 1 large carrot, diced
- a 2' cube fresh ginger, chopped fine
- 5-7 cloves garlic, chopped fine
- 1 large onion, diced
- 1 red pepper, diced
- 1 green chile (optional), seeded and diced
- 2 Tbs olive oil
- 1-2 tsp curry powder
- 1-2 tsp garam masala
- 1 tsp paprika (spring for smoked, you won't be disappointed)
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 - 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 12 egg roll or spring roll wrappers
- nonstick cooking spray
- Heat the oven to 375. Rinse the lentils well, then combine with water in a medium pan. Put a lid on tilted so steam can escape, and simmer on medium heat about 20-25 minutes. While the lentils cook, get the veggies, ginger and garlic ready.
- In a large pan, combine the oil and chopped onion over medium heat. Cook until the onions start to get tender, about 5 minutes. Add the potatoes, carrot and spices and cook for about 10 minutes, stirring occasionally. Lower the heat if things start to stick. Add the pepper, ginger and garlic and cook for another 10 minutes. Add some water if it starts to look dry.
- When the lentils are done, stir them in. Cook everything together for 5-10 minutes, stirring occasionally and adding water if needed.
- Spray two cookie sheets with nonstick. Prepare samosas as shown, arrange on the sheets and give them a good dousing with nonstick to help them brown. Bake 10 minutes, then turn them over, spray again and bake another 10 minutes.
Per samosa, about 113g: 205 calories (28 calories from fat); 3.1g fat (5%)(0g trans); 3mg cholesterol (1%); 288mg sodium (12%); 36.2g carbohydrates (12%); 6.9g fiber (28%); 8.2g protein; Vitamin A 27%; Calcium 3%; Vitamin C 37%; Iron 14%; Potassium 4%
Pin it so you can get your spicy samosa crunch on later!
What else can we wrap up like this and bake to crispy perfection? Gimme some ideas!
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