Coconut Lentil Samosas

Coconut Lentil Samosas

Do you enjoy Indian cuisine? Try these delicious triangular pastries with a tasty coconut filling.



  • Vegetable broth – 150 ml
  • Red onion – 1
  • Mango – 140 g
  • Sunflower oil – 1 tablespoon
  • Salt – 0.25 teaspoon
  • Coconut milk – 100 ml
  • Red lentils – 75 g
  • Cayenne pepper – 1 pinch


  • Sunflower oil – 1 tablespoon
  • Salt – 0.5 teaspoon
  • Wheat flour – 125 g


Step 1: Sauté Onion with Lentils Peel and finely chop the onion. Sauté in hot oil until translucent. Add lentils and sauté for 1 minute. Add coconut milk and broth, season to taste, and simmer covered for 12 minutes.

Step 2: Dice Mango Meanwhile, peel and dice the mango. Add to the lentil mixture and cook for an additional 2-3 minutes until soft. Season to taste and let cool.

Step 3: Fill the Dough Knead flour, salt, oil, and 60 ml of lukewarm water for 3-4 minutes until smooth. Divide the dough into 6 portions. Roll out each portion on a little flour to form circles (about 20 cm in diameter). Divide circles in half and place about 2 teaspoons of filling on each. Moisten the edges of the dough lightly with water and fold over the filling to form triangles. Press the connecting edges tightly.

Step 4: Fry the Samosas Pour oil into a wok or pot to a depth of about 3 fingers and heat until small bubbles appear when a wooden spoon is inserted. Fry the samosas in batches for 1-2 minutes on each side until crispy and lightly browned. Drain on paper towels. Serve warm or cold with chutney or raita.

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