Recipe- Very Healthy Cauliflower And Lentil Samosa

Cauliflower samosa Is popular in Bengali cuisine . There this samosa is popular as singhara. I have posting a slight variation of this recipe by adding some moong daal , which make it more healthy and filling. The pastry sheet or the outer covering is made with refined flour and then rolled and shaped into a cone and stuffed with a spicy mixture. The filling is usually made with potato,peas and variations with cheese, lentils and non-vegetarian versions are also not unheard of.

Ingredients

1/2 cup Yellow lentils /moong daal moong daal-1/2 cup
1 medium Potatoes / Aloo
250 gms Cauliflower /phool gobhi
3 tbsp Green Peas / Hari Matar boiled
1 tsp Salt / Namak
1 tsp Sugar / Chini
1 tsp Lemon Juice / Nimbu Ka Ras
1.5 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Garam Masala Powder
1/2 tsp Ginger / Adrak
2 Green chilies/Hari Mirch
2 tbsp Refined oil-1 tsp
2 tbsp Fresh Coconut, Grated
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
1 cup Whole Wheat Flour / Atta
1 cup Refined Flour / Maida
2 tbsp Arrowroot / Corn Flour / Tapkir
1/2 tsp Salt
2 tbsp Clarified Butter / Desi Ghee

Method

* Wash and soak moong daal for 30 minutes.then drain and keep aside

* Chop potato and cauliflower in small pieces.

* Heat 2 t.s oil in a pan ,add asafoetida,chopped green chilies and chopped potato,cover and cook on low flame for 2 minutes.

* Add turmeric, cauliflower ,peas and soaked moong daal. cover and cook till done but crisp.

* Take out the mixture in a bowl and add sugar,lemon juice,garam masala,ginger and grated coconut.(PIC-1)

* Take wheat flour,refined flour,corn flour,salt and ghee in a bowl,mix and make a medium soft dough with water.

* Rest for 15 minute and then knead well and make small size balls from the dough.

* Mix 2 tbls of refined flour with little water to make a smooth slury.

* Take 2 balls and roll to make a disc of medium thickness.

* Drizzle 1/2 tsp of oil on both disc and spread properly ,then sprinkle some flour.
make a sandwich of both disc and roll again to make a thin chapati.

* Heat a griddle and place the disc(chapati)over it and slightly cook from both sides and remove from the griddle.

* Pull apart the chapati and seperate both the sides.

* Cut from the centre and make 2 half moons shapes.

* Fold and make a cone,apply the slury on the joint to seal it properly.

* Stuff with 2 tbsp of vegetable mixture.

* Apply slury and seal and close properly.

* Heat oil in a pan and deep fry samosa’s on medium heat till golden in colour.

* Drain on a tissue and serve hot.