Golden Lentil Spinach Stuffed Pockets Recipe

About this recipe

Golden Lentil & Spinach Stuffed Pockets are a delightful Indian snack offering a crispy outer shell made from rice flour and a savory filling of toor dal and spinach. The combination of soft lentils, wilted spinach, and aromatic spices creates a balance of flavors and textures that make this snack irresistible. Perfect for any time of the day, these gluten-free pockets are shallow-fried to golden perfection, making them both indulgent and wholesome. With 22 grams of protein per serving, they are a satisfying option for those looking to maintain energy and strength throughout a busy day. Whether served with a tangy chutney or enjoyed on their own, these stuffed pockets are sure to be a hit with anyone who loves Indian flavors. The recipe is straightforward, making it accessible for intermediate cooks and a great way to expand your culinary repertoire.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Toor Dal / Tur Dal / Arhar Dal-400 Gm
• 200 g Spinach (Palak)
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse and soak the toor dal in water for 30 minutes, then drain and set aside.
2. 2. Heat 1 tablespoon of oil in a pan and add cumin seeds, letting them crackle for a few seconds.
3. 3. Add finely chopped onion, garlic, ginger, and green chilies, sautéing until golden and aromatic.
4. 4. Mix in turmeric powder and the soaked toor dal, then cook for 2-3 minutes while stirring.
5. 5. Add 100 ml water and salt to the dal mixture, covering and cooking until the dal softens.
6. 6. Add chopped spinach to the cooked dal, stirring until the spinach wilts and blends with the mixture.
7. 7. In a bowl, combine rice flour, salt, and enough water to form a soft, pliable dough.
8. 8. Divide the dough into small balls and roll each into a circle about 4 inches in diameter.
9. 9. Place a spoonful of the dal-spinach mixture onto one half of each circle and fold the other half over.
10. 10. Seal the edges by pressing gently, ensuring the filling is enclosed completely.
11. 11. Heat the remaining oil in a pan and shallow fry the stuffed pockets until golden and crispy on both sides.
12. 12. Remove the pockets from the pan and place them on a paper towel to drain excess oil.
13. 13. Let the pockets cool slightly before serving them warm with a chutney or dip of your choice.
14. 14. Store any leftovers in an airtight container, reheating them in a pan before serving.