The dal is a combination of recipes and I had brown lentils in the pantry, so that's what I used.
Lentil Stuffed Samosas
1 cup lentils
1/2 cup spring onions, chopped along with the greens
1 garlic clove, minced
1/4 cup mint leaves, chopped
1/4 cup cilantro, finely chopped
1 teaspoon garam masala
1 teaspoon cumin powder
1/2 teaspoon ground ginger
1 teaspoon Indian red chili powder
1 serrano chili or whatever your heat preference
Salt to taste
vegetable oil for frying
For the wrappers:
spring roll wrapper sheets (mine were 6 1/2 inches square which I cut into 2 inch rectangles)
For the glue to hold them together:
1/4 cup flour
3 tablespoons water
Rinse the lentils well and then boil them in water until they are cooked through but still retain the shape. About 10-15 minutes. Pour the lentils in a sieve to drain and cool.
Mix all the ingredients in the filling with a light hand so as to not break the lentils, put aside. Mix the wheat flour with the water. Set aside, this is the "glue".
Cut the spring roll wrappers into 2-3 inch wide rectangles. Cover unused wrappers with a damp cloth while working with it so it doesn't dry out.
Rather than try to explain how to fold samosas, I suggest you watch the following uTube vid.
Fill about 2 tbsp of filling into the triangle and pressing it down with your finger. once folded, brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal.
It’s important that the samosa is completely sealed so oil doesn't seep into the filling while frying. If you see any openings close it with the glue mixture. Heat oil in a wok and drop the triangles in it. They are done when light golden brown. Serve with lemon wedges or ketchup. They freeze extremely well. So you can make in bulk and keep it in deep freezer and fry them in oil right out of the freezer.
Makes 10 or more.