Whole wheat sweet potato & black lentil samosas (baked)

whole wheat yam and black lentil samosa

Last night was grocery day ( thank goodness!) and I was finally able to make something that wasn’t “experimental” . I have been wanting to try to make whole wheat samosas for a long time and I finally figured out a recipe that worked. It took some trial and error and one really gross sauce to come up with this absolutely delicious recipe.  You know something is good when your child is completely silent while eating…and then she licks the plate.

This recipe is a little time consuming but if you want to make it go a bit quicker you can use prepackaged pastry dough. I was feeling excited to have a fridge full of food again and  since it was the weekend  I decided to go the hard route. It takes around an hour prep/cooking time altogether or if you are like me and you have kids who want snacks every 3 minutes it takes around 3 hours.

These samosas are baked not fried so they are not as greasy but just as flaky and delicious!  You can fry these up if you like, I suggest using coconut oil.

Enjoy this recipe and be sure to follow me over on my new facebook page at https://www.facebook.com/MamaMouseSays

What you need

Filling

  • 1 cup of lentils , I used black lentils
  • 1 sweet potato
  • handful of  cilantro
  • 2 tbsp garam masala
  • 2 tbsp honey
  • 4 tbsp coconut oil
  • 1.5 C broth or water and a bullion

Pastry

  • 1 1/4 c whole wheat flour
  • 1/4 cup butter or vegetable shortening, I used smart balance
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp turmeric (optional but i love the color it made the dough)
  • 3 tbsp yogurt  mixed with 1/4 c  water
  • 2 tbsp melted coconut oil to brush top of pastry

How to make it

Filling

  • In a pot add lentil and water/broth and cook until tender, set aside
  • Peel and dice sweet potato into dime sized pieces
  • put in a pan with coconut oil and fry for a few minutes
  • add garam masala and mix thoroughly until coated
  • continue coking until it begins to brown on the edges and soft inside
  • add to lentils
  • add cilantro and  honey and mix gently
  • salt to taste

Pastry

  • mix flour, baking soda , turmeric and salt in a bowl
  • put the butter or shortening in the center of the bowl
  • take a little bit of butter and a little bit of flour and rub it in your hands gently until it crumbles
  • continue until all the flour and butter is mixed and crumbly
  • slowly add the yogurt/water mixture little by little until  the dough comes together and forms a ball, you may not need all the water.
  • knead in the bowl until the ball is smooth and well mixed
  • divide the dough into 8 balls

Assembly

  • preheat oven to 275
  • prepare a bowl of water mixed with flour ( very watery) for assembly
  • Take a ball and roll it in your hand until it is a nice circle
  • press down onto a floured surface
  • roll out  into a thin circle, about 5-6 inches wide
  • cut the circle in half
  • take a half  and put water along the edges
  • fold to sides over to form a cone
  • press the edges down to seal
  • add mixture into cone
  • close edges with water and press
  • put on an oiled baking pan and brush with melted coconut oil
  • bake for 20 minutes or until brown on egdes

For a detailed video on how to assemble a samosa check out this one HERE

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