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Red Lentil and Sweet Potato Samosas

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Makes 8

Makes 8
Makes 8


  • 1 cup flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1/4 cup buttermilk
  • 1 1/2 cups cubed sweet potato
  • 1/2 cup red lentils
  • 2 teaspoons butter
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large red chile chopped
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon garam masala
  • 1/2 cup whole wheat breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 cup minced cilantro
  • 1/2 cup chopped toasted pistachios
  • vegetable spray
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  • 1

    In a large bowl, mix the flour and salt. Using a pastry cutter, cut in the butter. Stir in the buttermilk until a dough is formed. Divide into 8 pieces and make each into a ball. Cover and let rest at room temperature.

  • 2

    In a medium saucepan over high heat, combine the sweet potato and red lentils with 1 1/2 cup water. Bring to a boil and reduce to a simmer. Cover and cook 25-30 minutes.

  • 3

    In a large saute pan over high heat, heat the butter and cook the mustard and sumin seeds until they start to pop. Reduce the heat to medium and add the chile and ginger, cook for 1 minute then add the tumeric and garam masala. Add the lentil mixture and breadcrumbs. The mixture should be chick enough to hold its shape as a filling. Stir in the salt, lemon juice, cilantro, and pistachios and let cool.

  • 4

    Preheat the oven to 375 degrees. Roll out each dough ball into a 4 inch oval and scoop about 1/4 cup of the filling in each. Brush the edge with water and fold the dough over, enclosing the filling, and seal witha fork. Place the samsosas on the prepared baking sheet and back until golden brown, 20 minutes.

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