Chickpea Samosas
Samosas are one of the most well-known snacks in Indian cuisine, originally from Persia, and they became truly popular on the streets of India. Using chickpeas not only makes them filling but also a protein-rich dish. As the chickpea filling browns with the spices, the aroma immediately enchants you – creating a warm, homey feeling, as if you were walking through an Indian market. The key to success is not to purée the chickpeas completely – the chunky texture gives the samosas their character. If you want extra freshness, you can add finely chopped fresh cilantro to the filling.
Ingredients for this recipe
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Preparation Steps
1
Peel and dice the potatoes, then boil them in salted water until tender. Roughly mash them. Partially mash the chickpeas as well – leaving some pieces for a good texture.
2
Heat the olive oil in a skillet and sauté the finely chopped onion and crushed garlic. Add the spices: coriander, cumin, turmeric, and salt. Sauté for 1-2 minutes until fragrant.
3
Add the mashed potatoes and chickpeas to the spiced onion mixture. Mix thoroughly, then let it cool down so that it is easier to handle when filling the samosas.
4
Cut the samosa wraps or puff pastry into appropriately sized rectangles or strips. Spoon a portion of the filling onto the edge of each piece, then fold into a triangle shape, tightly sealing the edges.
5
Heat the oil for frying in a pot. Check the temperature with a small piece of dough – if it immediately rises and sizzles, the oil is hot enough.
6
Fry the samosas in batches for 2-3 minutes per side, until golden brown. Do not overcrowd the pot, otherwise they will not fry evenly.
7
Remove them to a paper towel-lined plate to absorb excess oil. Serve warm, they are delicious even with a little yogurt or chutney.
8
Tip: if you don't want to deep-fry, you can bake the samosas in the oven at 400°F (200°C) for 25-30 minutes on a baking sheet lined with parchment paper, brushed with a little oil.
