Chickpea Samosa
Chickpea Samosa - Delicious and aromatic pastries, perfect for a snack or appetizer
Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 1 hour
Number of servings: 14-16 pieces
Who doesn't love a crunchy, flavorful snack? Chickpea samosa is a recipe that has transcended time and cultures, becoming a symbol of authentic flavors and culinary joy. These pastries can be enjoyed as appetizers, at a party, or simply as a delicious snack between meals. Whether fried or baked, samosas retain their charm and flavor. In this recipe, we will explore a healthy and tasty version, filled with chickpeas and spices that will delight your taste buds.
Necessary ingredients
*For the dough*:
- 225 g flour
- 2 teaspoons baking powder
- 1 ½ teaspoons sea salt
- 1 tablespoon melted butter
- 5-6 tablespoons warm water (or more)
- Oil for frying (or for brushing, if you prefer the baked version)
*For the filling*:
- 400 g canned chickpeas, drained and rinsed
- 100 g thawed peas (or blanched if fresh)
- 200-250 ml cold water
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon chili powder (or to taste)
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 1 chili pepper, seeded and chopped
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
Step-by-step preparation
1. Preparing the dough: In a large bowl, mix the flour with the baking powder and sea salt. Add the melted butter and mix well. Gradually add the warm water, stirring continuously until you obtain an elastic and firm dough. If the dough is too dry, feel free to add more water. Knead the dough for 5-10 minutes until it becomes smooth and no longer breaks apart. After kneading, wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
2. Preparing the filling: In a deep pan or wok, heat a little oil over medium heat. Add the chili powder, garam masala, cumin, and turmeric. Stir for 30 seconds to activate the spices' flavors. Add the chopped onion, crushed garlic, and chili pepper. Cook on low heat, stirring occasionally, until the onion becomes golden and soft, and the spices release their aromas.
3. Adding the vegetables: Add the drained chickpeas, peas, and 200 ml of cold water. Season with salt and let the mixture simmer on low heat, stirring occasionally, until the liquid reduces and the mixture becomes thicker. This will take about 10-15 minutes. Once the filling is ready, transfer it to a bowl and let it cool.
4. Forming the samosas: Divide the dough into 7-8 equal pieces. Form balls from each piece of dough. Place one of the balls on a floured surface and roll it into a circle about 10-12 cm in diameter. Cut each circle in half, creating two semicircles. Take one semicircle, moisten the edges with cold water using a brush, and fold it into a cone, sealing the edges. Fill the cone with a teaspoon of the chickpea filling, then press the moist edges to seal them well.
5. Frying the samosas: In a deep pot, add enough oil to cover the samosas (about 6-7 cm). Heat the oil over medium heat. Fry the samosas until they become golden and crispy, about 4-5 minutes on each side. You can carefully turn them to brown evenly. Once done, remove them to a plate lined with paper towels to absorb excess oil.
6. Serving: Chickpea samosas are served hot, alongside spicy sauces or yogurt, to perfectly complement the flavors. They can be an excellent choice for a party, but also for a relaxing evening at home in front of the TV. You can experiment with various sauces, such as mint chutney or tamarind sauce.
Useful tips
- If you prefer a healthier version, you can bake the samosas in the oven. Place them on a baking sheet lined with parchment paper, brush them with a little melted butter, and bake in a preheated oven at 200°C for 20-25 minutes, or until golden.
- You can add various vegetables to the filling, such as carrots or zucchini, to diversify the taste.
- Samosas can be frozen before frying. Place them on a tray and put them in the freezer. Once frozen, you can transfer them to a plastic bag and keep them for later.
Nutritional benefits
Chickpea samosas are an excellent source of protein, fiber, and essential nutrients. Chickpeas are rich in plant-based proteins, contributing to a healthy diet. They also contain minerals such as iron, zinc, and magnesium. Peas add a dose of vitamin C and antioxidants, making these pastries a savory and nutritious choice.
Frequently asked questions
1. Can I use other vegetables in the filling?
- Yes, you can experiment with various vegetables, such as carrots, potatoes, or zucchini, depending on your preferences.
2. How can I store leftover samosas?
- Fried samosas can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven to restore their crispiness.
3. What are the best sauces for serving?
- Samosas pair well with spicy sauces such as mint chutney, tamarind sauce, or yogurt sauce with mint.
4. Can I make the dough with whole wheat flour?
- Absolutely! Whole wheat flour will add extra fiber and nutrients, but you may need to adjust the amount of water.
Chickpea samosas are more than just a snack; they are a culinary experience that brings together delicious flavors and textures. Whether you prepare them for a special occasion or to treat yourself, these pastries are sure to impress everyone who tastes them. So put on your apron and embark on a culinary adventure! Enjoy!
Ingredients: For the dough: 225g flour, 2 teaspoons baking powder, 1 1/2 teaspoons sea salt, 1 tablespoon melted butter, 5-6 tablespoons warm water, or more, oil for frying in deep oil. For the filling: 400g canned chickpeas, drained and rinsed, 100g thawed peas, or steamed if raw, 200-250ml cold water, 1 red onion, 1 clove garlic, 1 teaspoon chili powder or to taste, 1/2 teaspoon crushed cumin, 1/2 teaspoon turmeric, 1 deseeded and chopped chili pepper, 1 teaspoon garam masala, 1 teaspoon ground ginger, 1/2 teaspoon sea salt.
