(Lentil Samosas)



For the Cover
Whole wheat flour – 1 cup
Salt – to taste
Turmeric powder – 1/4 tsp.
Red chilli powder – 1/4 tsp.
Melted Ghee – 1 & 1/4 tblsp.
Water – for kneading
For the Stuffing 
Bengal Gram – 1 cup
Asafoetida – A pinch
Oil – 1 tblsp.
Green Chillies – 4-5
Ginger – 1/2” Inch
Salt – To Taste
Turmeric powder – 1/4 tsp.
Red Chilli Powder – ½ tsp.
Coriander Powder – 1 tsp.
Dry Mango Powder (Amchur) – 1/2 tsp.
Coriander leaves – 2 tblsp.
Mint Leaves (Optional) – 2 tblsp.
Oil – for frying


  1. Soak the Bengal gram in water for 3 – 4 hours prior to the cooking.
  2. In the same water, boil the Bengal gram till it the lentil is tender. Add more water if required. When done, drain out the excess water.
  3. Take a pan, put it on slow flame and add oil. Then add asafoetida, green chillies, ginger. Saute it for a minute then add cooked dal. Add salt, turmeric, red chilli powder, dry mango powder, coriander powder, coriander leaves and mint leaves. Mix the entire mixture properly so that the spices are mixed well. Simmer it for 2 minute on a very low flame stirring occasionally.
  4. In a bowl, take the whole-wheat flour. Add salt, turmeric powder, Red chilli powder and melted ghee. Mix well.
  5. Add enough water and to make a semi-soft dough. Cover and keep it aside for 10- 15 minutes.
  6. Divide the dough into 3 equal portions and round up each portion in the shape of a ball.
  7. Flatten each ball and with a rolling pin, roll each into a disc shape of 6” diameter.
  8. Cut the rolled portion into a semi – circle with a knife.
  9. Take each cut portion and with the palm of your hand, turn it to a conical shape.
  10. Fill each cone-shaped dough with the lentil stuffing. When done, seal the edges with water.
  11. Heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and fry the till they are crisp and golden brown in colour.
  12. When done, remove and drain out the excess oil.

To serve

Saagbiris can be eaten hot or cold and can be served with Dharan ji Chutney or tomato ketchup. Saagbiris have a shelf life of over one-week.

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