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Spiced Lentil Pockets Recipe

Spiced Lentil Pockets recipe


These pockets are like little pies filled with tasty lentils and veggies. They are golden and crispy outside, with a yummy, spicy mix inside. You can eat them with your hands and dip them in sauce!


200 g Whole Wheat Flour
1/2 Tsp Salt
6 Tsp Olive Oil, Plus Extra For Frying
120 ml Water
150 g Red Lentils
1 Medium Carrot, finely diced
100 g Frozen Corn
1 Tsp Mustard Seeds
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Curry Powder
1 Tsp Fresh Ginger, grated
2 Tbsp Fresh Cilantro, chopped


Rinse the red lentils and cook them according to package instructions until tender. Drain any excess water and set aside.
In a pan, heat 1 tsp of olive oil over medium heat. Add mustard seeds and wait until they start to pop. Then add the diced carrot and cook for about 5 minutes until slightly soft.
Stir in the frozen corn, cooked lentils, turmeric, coriander, curry powder, and grated ginger. Cook for another 5 minutes. Remove from heat and stir in chopped cilantro. Allow the mixture to cool.
For the dough, mix the whole wheat flour and salt in a large bowl. Add 5 tsp of olive oil and rub into the flour until well combined. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
Divide the dough into 10 equal parts. Roll each part into a ball, then flatten into a circle about 15 cm in diameter on a lightly floured surface.
Cut the circles in half to create semi-circles. Brush the straight edge with water, fold into a cone shape, and fill with the lentil mixture. Seal the edges by pinching and pressing with a fork.
Heat a pan with olive oil for frying over medium heat. Fry the pockets in batches until golden brown and crispy, about 3-4 minutes on each side. Place on paper towels to drain excess oil.
Serve the spiced lentil pockets warm with your favorite chutney or dipping sauce.

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