Servings: 6-8 

Ingredients:  

• 1 cup beluga lentils, soaked overnight   

• 1 cup puy lentils, soaked overnight   

• 2–3 tablespoons oil   

• 2 tablespoons garlic, chopped    

• 1–2 jalapeños, finely chopped   

• 3 onions, finely chopped   

• 1/2 teaspoon cardamom powder   

• 1/2 teaspoon cinnamon powder   

• Pepper to taste   

• Salt to taste   

• Fresh coriander, finely chopped   

• Spring roll sheets   

• Oil for frying   

• Flour paste (1 tablespoon flour mixed with 2 tablespoons water)    

Method: 

1. Soak the beluga and puy lentils overnight in plenty of water.   

2. The next morning, boil the lentils with some salt until tender, about 15–20 minutes. Drain and set aside.   

3. Heat oil in a pan over medium heat. 

4. Add the chopped garlic and jalapeños, sautéing for about 1 minute until aromatic.   

5. Add the onions and cook until translucent, about 4–5 minutes.   

6. Stir in the cardamom powder, cinnamon powder, pepper, and salt. 

7. Cook the spices for about 1 minute.   

8. Add the boiled and drained lentils, stirring well to combine with the spices. 

9. Cook for 7–8 minutes, allowing the flavours to meld together.   

10. Taste and adjust seasoning as needed.   

11. Turn off the heat, stir in the chopped coriander, and let the mixture cool completely.   

12. Take a spring roll sheet and fold it into a cone shape (watch the video for detailed folding instructions).   

13. Fill the cone with the cooled lentil stuffing and seal the edges using the flour paste to secure the samosa. 

14. Repeat with the remaining filling and sheets.  

15.  Deep-fry the samosas in hot oil until golden and crispy.   

16. Alternatively, bake them at 205°C (400°F) for about 6–10 minutes, flipping them to brown the other side for an additional 2–3 minutes.    

17. Serve hot with your favourite chutney or dip. 

Enjoy these crispy and flavorful lentil sambusas!