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  • Author: Challenge 22
  • Active Time: 1 hr 30 min
  • Total Time: 4 hr 30 min
  • Yield: 50 samosas 1x
  • Category: Snack
  • Cuisine: Indian


Samosa is a beloved dish consumed as a snack in South Asian cuisine, especially in India, Nepal, and Pakistan. Just give them a try and you will see why people can’t resist them – mouthwatering crunchy pyramids filled with a deliciously spicy chickpea paste.

Whether you want to impress your party guests with a delicious nibble, or you want to treat yourself on a relaxing weekend, make sure you give this recipe a try!



For the filling:

  • 500 g chickpeas, soaked overnight (or 2½ cups)
  • 4 onions
  • 4 tbsp oil
  • 1 tbsp cumin
  • 1 tbsp of paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp of chili powder (optional)

For the dough:

  • 1 kg flour (or 8 cups)
  • 2 tbsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ cup olive oil (or 56 g)
  • 2 cups water (or 470 g)

For the coating:

  • 1 tbsp turmeric
  • A pinch of white sesame seeds


  1. Cook the chickpeas for about two hours, until soft.
  2. When the chickpeas are tender, mash them with a potato masher, or pulse in a food processor – but make sure the texture is still chunky, and not completely smooth.
  3. Peel and chop the onions, and fry until browned.
  4. Add the mashed chickpea mixture to the fried onion and spices, and mix well.
  5. In a small bowl, mix together the yeast and the sugar, and add a cup of warm (but not hot) water, and let it sit for a few minutes.
  6. In a large bowl, mix the flour with the salt. Add the yeast mixture you prepared earlier, followed by the rest of the water for the dough. Mix until you have a smooth, uniform dough.
  7. Allow the dough to rest for about an hour.
  8. Roll out dough circles to roughly the diameter of a small plate, and put some samosa filling into the center of each circle.
  9. Create samosa shapes by folding the circles in half and pressing with a fork the points where the dough overlaps.
  10. Mix a tablespoon of turmeric with half a cup of water, and brush it onto your samosas for a beautifully golden crispy coating. Sprinkle the sesame seeds over the top.
  11. Bake for about 20 minutes in a preheated oven at 180°C, or 350°F.


For a quicker version of the recipe, you can use about 4 or 5 cans of cooked chickpeas.

For more inspiring recipes try our weekly plant-based meal plan!

Keywords: Samosa, snack, main dish, chickpeas

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!


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