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Cover: Some like it hot

11Jun 12

Chickpea Samosas

Chickpea samosasI just love bringing samosas to my friends’ parties. Everyone’s faces light up when they see me walk in the door with this tasty finger food. Like my Vegetable Samosas, Chickpea Samosas are completely vegetarian, so everyone can enjoy them.

They also make the perfect accompaniment for any dish, such as this Mussel Rassam Curry.

Ingredients:

  • 400g chickpeas
  • 100g peas
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • 140g of wholemeal flour
  • 175ml water
  • Vegetable oil
  • Pinch of salt

Preparation Method:

To make the pastry:

  1. Put the wholemeal flour in a bowl. Add 2 tablespoons of vegetable oil and the water.
  2. Knead the dough. This can be quite tiring, but remember, the more you knead it, the better the results will be. Think of it as good exercise!
  3. When the dough is elastic, mould it into a ball shape and set it aside for 15 minutes.

To make the samosa filling:

  1. Clean the chickpeas and soak them overnight or for a minimum of 8 hours.
  2. Boil the chickpeas in a pressure cooker for 10 minutes.
  3. Remove them and set them aside.
  4. In a frying pan, fry the onions for 4 minutes until they turn a golden brown.
  5. Add the peas and stir.
  6. Add the chickpeas and the chopped tomatoes to the pan and stir. The tomatoes should become very soft.
  7. Now it is ready for the spices. Add the garam masala, cumin powder and coriander. Add a pinch of salt to taste. Stir slowly for 2 more minutes before taking them off the hot stove.
  8. Take the dough and divide it into 4 portions.
  9. Roll these 4 portions into flat circles.
  10. Gently add the chickpea samosa stuffing to each circle using a small teaspoon. Be careful not to overstuff.
  11. Fold the top flap over and gently press the sides together.
  12. Fill a heavy-based pan halfway with vegetable oil and heat on high. Slowly lower the samosa into the hot oil. Be careful not to do this too fast or the oil will splatter and you’ll get burned. Deep fry for 5 minutes
  13. Remove the samosa and leave them on a kitchen roll to drain some of the excess oil off.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 10 hours
Makes: 8 large chickpea samosas

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One comment

  1. I love when people bring samosas to parties! Now I can be that girl too. ;)

    Reply

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