Best 2 Chickpea Samosas Recipes
Embark on a culinary journey to India with our delectable chickpea samosas, a delightful appetizer or snack bursting with flavor. These crispy and golden pastries are filled with a savory mixture of chickpeas, aromatic spices, and fresh herbs, creating a symphony of textures and flavors. Indulge in the classic potato samosas, a beloved street food, or explore variations such as the keema samosas, filled with spiced minced lamb, or the vegetable samosas, packed with colorful vegetables. Each samosa is a perfect blend of crispy pastry and flavorful filling, sure to tantalize your taste buds. Let's dive into these irresistible recipes and discover the art of creating these Indian delights.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY CHICKPEA SAMOSAS WITH RAITA
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I highly recommend making the samosa filling the morning or night before serving to save time when you actually prepare this meal. Adapted from Cooking Light. This says it serves 12, but if you have teenage boys or people with heartier appetites, they will probably want two each.
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently.
- Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly.
- Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly.
- Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.
- Preheat oven to 400°.
- Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheets in half lengthwise.
- Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter.
- Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden.
- To make raita, combine yogurt and remaining ingredients. Serve with samosas.
CHICKPEA SAMOSAS RECIPE - (5/5)
Provided by ngteller
Number Of Ingredients 18
Steps:
- To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tbsp warm water. Mix with a round-bladed knife to form a dough, adding another 1 - 3 tsp water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5 - 10 mins to a smooth dough. Wrap in cling film and leave to rest in a cool part of the kitchen for at least 30 mins. For the filling, heat the oil in a wide frying pan or wok. Add the curry powder, garam masala, cumin and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4 - 5 mins. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely. Divide the pastry into 6 or 7 equal pieces. Now roll out the pastry and shape the samosas following my guide (on the preceding pages). Heat a 6cm depth of oil in a deep heavy-based saucepan or wok over a medium heat to 180 - 190ºC. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 - 8 mins. Drain on a tray lined with kitchen paper and keep warm in a low oven while cooking the rest. Serve hot or warm.
Tips:
- Prep the Samosa Dough Ahead: You can make the samosa dough up to 2 days in advance and store it in the refrigerator. This will save you time on the day you're making the samosas.
- Use a Food Processor to Make the Filling: A food processor will make quick work of chopping the vegetables and herbs for the filling. If you don't have a food processor, you can chop the ingredients by hand, but it will take a little longer.
- Don't Overfill the Samosas: When filling the samosas, be sure not to overfill them. Otherwise, they will be difficult to seal and may burst open during frying.
- Fry the Samosas in Hot Oil: The oil should be hot enough to sizzle when you drop the samosas in. This will help to prevent the samosas from absorbing too much oil.
- Drain the Samosas on Paper Towels: After frying, drain the samosas on paper towels to remove any excess oil.
- Serve the Samosas Hot: Samosas are best served hot. You can serve them with a variety of dipping sauces, such as tamarind sauce, chutney, or raita.
Conclusion:
Chickpea samosas are a delicious and versatile snack or appetizer. They are perfect for parties, potlucks, or simply enjoying as a snack at home. With a little planning and preparation, you can make these samosas at home in no time. So next time you're looking for a tasty and satisfying snack, give these chickpea samosas a try.
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