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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Starters and Snacks
Contributed by Vegetarians and Vegans from around the world
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Lentil Samosas
From: Karen C. Greenlee

  • 1/2 cup dried lentils
  • 2 cloves garlic -- minced
  • 2 carrots -- diced
  • 1 medium onion -- diced
  • 1/2 teaspoon salt
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon to 2 tsp. curry powder
  • 1 teaspoon ground cumin
  • 2 tablespoons to 3 tbsp. fresh cilantro -- chopped
  • 9 egg roll wrappers
  • vegetable oil
  • 1 x 9 oz. jar mango chutney
Cook lentils per package directions, adding garlic and next 6 ingredients; drain, stir in cilantro.

Cut each wrapper into 4 squares; spoon about 1 teaspoon lentil mixture on half of each square.
Moisten edges with water and fold in half diagonally, pressing edges with a fork to seal.

Pour oil to a depth of 1 inch into a large skillet or Dutch oven; heat to 375 degrees.
Fry, 3 at a time, 30 seconds or until golden, turning once, and drain on paper towels.

Serve immediately with mango chutney.
Makes 3 dozen.