Samosas

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the lentils in boiling water for about 10 minutes, pour into a sieve and drain. Mix flour, 1 level teaspoon of salt, caraway, 250 ml cold water and vinegar with the dough hooks of the hand mixer to a smooth dough, cover with foil and set aside for approx. 15 minutes

2. 2

   Cut the mango off the stone. Peel and chop half of the flesh. Process the other half in another way. Clean, halve, wash and cut the leek into half rings. Wash and halve the chilli, remove the seeds. Chop the pod finely. Wash coriander, shake dry and chop coarsely

3. 3

   Heat the fat in a frying pan, fry the leek, chilli and lentils for about 2 minutes. Add the mango and half of the coriander, season with salt and pepper and let it cool down. Mix the sour cream and the remaining coriander, season with salt and pepper

4. 4

   Roll out the dough thinly, cut out 6-7 circles (à approx. 20 cm Ø), knead the remaining dough again and again and roll it out. Brush circles with water, cut in half. Fold the straight sides slightly overlapping to the middle to form a bag. Press the seam well together. Fill each bag with 1 1/2 tbsp. lentil mixture and press the open side firmly together

5. 5

   Heat the oil in a pot to 175° C. Fry the pastry pouches in it in portions for about 4 minutes until golden brown. Take them out, let them drip off on kitchen paper and serve warm or cold. Add sour cream

Nutrition Facts

KCAL
190 kcal

CARBS
23 g

FATS
8 g

PROTEINS
5 g