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.
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Susan Portley
portley-s100@hotmail.co.ukI would definitely make these samosas again. They were crispy, flavorful, and easy to make.
Resu Pradhananga
p-resu67@hotmail.comThese samosas were the perfect party food. They were easy to make and everyone loved them.
Dio Brando
dio-b@hotmail.comI'm not a big fan of samosas, but these were pretty good.
black label
b.l@hotmail.comThese samosas were delicious, but they were a bit too time-consuming to make.
bangali King
bangali_k91@yahoo.comI love that these samosas are vegetarian. They're a great way to get your daily dose of veggies.
Ryan Pinder
p@hotmail.co.ukThese samosas were a bit too oily for my taste.
Bafazi asanda
bafazi_asanda81@hotmail.comI've made these samosas several times now, and they're always a hit. They're perfect for parties or potlucks.
Kaya Horne
h-kaya@gmail.comThese samosas were a great way to use up some leftover chickpeas. They were quick and easy to make, and they tasted great!
Surakha Sah
ssah1@gmail.comI'm not sure what I did wrong, but my samosas turned out dry and bland.
aiden van straaten
s.a@yahoo.comThese samosas were amazing! I loved the combination of flavors and textures.
Fardin Khan
f.k@gmail.comI had some trouble getting the pastry to seal properly, but other than that the samosas were delicious.
Helen chioma Benard
h_benard@hotmail.co.ukThe samosas were a bit too spicy for my taste, but overall they were still good.
Sherifdeen Sulaimon
s-sulaimon@yahoo.comThese samosas were easy to make and turned out great! The instructions were clear and concise.
Abababba Ababab
ababab91@gmail.comI'm not usually a fan of samosas, but these were delicious! The chickpea filling was flavorful and the pastry was flaky.
Chace LWM
l_chace61@yahoo.comThese samosas were a hit at my party! They were crispy and flavorful, and the filling was perfectly spiced. I will definitely be making these again.